Best 8 S W Cafeteria Egg Custard Pie Recipes

EGG CUSTARD PIE

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 III

Steps:

• Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
• Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

S & W CAFETERIA EGG CUSTARD PIE

Steps:

• Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
• Pour into unbaked pie crust.
• Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
• Remove from oven and cool at room temperature.

RESTAURANT STYLE EGG CUSTARD PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
• Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F.
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
• Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

SWEET EGG CUSTARD PIE

Steps:

• Beat egg yolks. Add sugar, salt and flour.
• Scald milk and butter.
• Pour into sugar mixture.
• Beat egg whites fold into mixture.
• Pour into pie shell and bake at 325 for approximately 30 minutes or until firm.

EGG CUSTARD PIE

Steps:

• Preheat oven to 350. Spray pie pan with Pam or other nonstick spray. Beat eggs, sugar and flour well. Add margarine, vanilla and milks, beat. Pour into pan. Bake at 350 for 40-45 minutes until center is almost set. Sprinkle nutmeg or cinnamon on top.