ZUCCHINI CUSTARD PIE RECIPES

CUSTARD PIE III RECIPE | ALLRECIPES

Custard Pie III Recipe | Allrecipes image

This custard pie is enriched with evaporated milk.

Provided by Susie Young

Yield 1 - 8 inch pie

Number Of Ingredients 8

Ingredients

1 prepared 8 inch pie crust
4 eggs
1 cup white sugar
2 tablespoons butter, melted
1 cup milk
⅔ cup evaporated milk
2 tablespoons vanilla extract
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.
Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

Nutrition Facts : Calories 276 calories, CarbohydrateContent 35.5 g, CholesterolContent 109.2 mg, FatContent 11.7 g, FiberContent 0.2 g, ProteinContent 6.2 g, SaturatedFatContent 4.6 g, SodiumContent 172.3 mg, SugarContent 29.1 g

PUMPKIN CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pumpkin Custard Recipe: How to Make It - Taste of Home image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 410mg sodium, CarbohydrateContent 61g carbohydrate (55g sugars, FiberContent 5g fiber), ProteinContent 8g protein.

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PUMPKIN CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Desserts
Calories 422 calories per serving

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

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