Best 5 Egg Custard Pie Iii Recipes
Indulge in the creamy delight of egg custard pie, a classic dessert loved by many. This timeless treat features a velvety custard filling enveloped in a flaky, golden crust. The combination of rich eggs, cream, and sugar creates a smooth, luscious texture that melts in your mouth. Whether you prefer a traditional version or a variation with added flavors like chocolate, berries, or nuts, this versatile pie offers endless possibilities for customization. Explore our collection of egg custard pie recipes, ranging from the classic to the contemporary, and discover the perfect one to satisfy your sweet cravings.
Here are our top 5 tried and tested recipes!
EGG CUSTARD PIE
This homey, old-fashioned pie deserves a comeback not only because it's delicious, but also because it's so easy to pull off. The silky smooth custard (made with eggs and half-and-half) filling is baked until the top is set but the center is still slightly jiggly, for the perfect texture. Save time and use a store-bought refrigerated piecrust or use your favorite homemade pastry crust recipe.
Provided by Marianne Williams
Time 2h5m
Yield 8 (serving size: 1 slice)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes.
- Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour.
EGG CUSTARD PIE
Eggs, milk, sugar, and vanilla with a little nutmeg make this traditional southern Egg Custard Pie a dessert loved by both kids and adults.
Provided by Lana Stuart
Categories Desserts
Time 40m
Number Of Ingredients 8
Steps:
- If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
- Prick the crust all over with the tines of a fork.
- Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
- Set the crust aside.
- Preheat the oven to 400 degrees.
- In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
- Using a wire whisk, add the milk.
- Place the prepared pie crust on a baking sheet.
- Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
- Sprinkle the top with nutmeg.
- Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
- Remove from the oven and transfer to a cooling rack.
- May be served either cold or at room temperature.
Nutrition Facts : ServingSize 1, Calories 244 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 222 mg, Fiber 1 g, Sugar 23 g, TransFat 1 g
CUSTARD PIE III
This custard pie is enriched with evaporated milk.
Provided by Susie Young
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
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, Carbohydrate 35.5 g, Cholesterol 109.2 mg, Fat 11.7 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 4.6 g, Sodium 172.3 mg, Sugar 29.1 g
EGG CUSTARD PIE
This is a very smooth and delicious pie ! When someone is under the weather they always love to receive one of these pies!
Provided by shelia S
Categories Pies
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Put a pillsbury pie crust into pie plate. Put pie crust into oven while you prepare filling. This will prevent bottom from being soggy.
- 2. Mix sugar and eggs until creamy. Bring milk to boil and add to mixture. Melt butter and add along with the vanilla.
- 3. Pour into crust and bake for 20 minutes until set.
EGG CUSTARD PIE
Make and share this Egg Custard Pie recipe from Food.com.
Provided by Angela Polly
Categories Pie
Time 40m
Yield 1 pies
Number Of Ingredients 7
Steps:
- Beat eggs well.
- Heat milk and butter to just before boiling.
- Add the milk mixture to sugar, butter, salt and vanilla.
- Add the eggs.
- Pour into unbaked shell.
- Bake at 350 degrees until top is a golden brown color.
Nutrition Facts : Calories 2168.7, Fat 114.9, SaturatedFat 45.3, Cholesterol 687.4, Sodium 1746.7, Carbohydrate 239.8, Fiber 6.6, Sugar 134.5, Protein 46.1
Tips:
- For a creamier filling, use heavy cream instead of milk.
- If you don't have a pie crust, you can use a graham cracker crust or even a store-bought pie crust.
- Be sure to pre-bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
- Bake the pie in a water bath. This will help to prevent the custard from curdling.
- Let the pie cool completely before serving. This will allow the custard to set properly.
Conclusion:
Egg custard pie is a classic dessert that is both delicious and easy to make. By following these tips, you can make sure that your egg custard pie turns out perfect every time.
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