Custard Pie
Recipe by Cook with Susan
Posted by Thinking Out Loud
In Hawaii you can find custard pie at almost any bakery or restaurant that serves pie, but no one seems to make it here. This was an unfortunate realization because after peach pie, this is my husband’s favorite.
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Recipe by Cook with Susan
Posted by Thinking Out Loud
In Hawaii you can find custard pie at almost any bakery or restaurant that serves pie, but no one seems to make it here. This was an unfortunate realization because after peach pie, this is my husband’s favorite.
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Thankfully I discovered that this is the fastest and easiest pie to make. If your crust is already made it will only take you 20 minute from start to finish. Resulting in a delicate light custard that is perfectly sweet wrapped up in a flaky crust.
One recipe of custard made 2 – 5” mini pies with a little leftover to make a layered pumpkin custard pie
Ingredients
1 9” pie crust, poke tiny holes in the crust with a fork
4 large eggs
½ cup sugar
¼ tsp. salt
1 tsp. vanilla extract
1 12 oz. can evaporated milk
1 cup milk
sprinkle nutmeg
Preheat oven to 475 degrees.
*YOU NEED TO THINK AHEAD WHEN MAKING THIS PIE. The hot custard needs to be ready when the crust comes out of the oven.
Pour both milks into a small sauce pan and scald the milk (don’t boil)
In a med size bowl mix eggs, sugar, salt and vanilla; whisk well to blend.
Slowly add the hot milk to the egg mixture a little at a time to temper the eggs and mix with each addition. Don’t add all the milk at once or the eggs will cook into a scrambled mess.
Bake empty pie crust for 5 minutes.
Remove the crust from the oven, pour the custard into the crust and sprinkle with nutmeg.
Return pie back to the oven and bake for another 5 minutes at 475 degrees then drop the temperature down to 425 degrees and continue baking for another 10 – 15 minutes. You’ll know it’s done when you insert a knife into the center and it comes out clean. The middle will still be wobbly but it will continue cooking after it comes out of the oven. Don’t over bake or it will become rubbery.
See MoreOne recipe of custard made 2 – 5” mini pies with a little leftover to make a layered pumpkin custard pie
Ingredients
1 9” pie crust, poke tiny holes in the crust with a fork
4 large eggs
½ cup sugar
¼ tsp. salt
1 tsp. vanilla extract
1 12 oz. can evaporated milk
1 cup milk
sprinkle nutmeg
Preheat oven to 475 degrees.
*YOU NEED TO THINK AHEAD WHEN MAKING THIS PIE. The hot custard needs to be ready when the crust comes out of the oven.
Pour both milks into a small sauce pan and scald the milk (don’t boil)
In a med size bowl mix eggs, sugar, salt and vanilla; whisk well to blend.
Slowly add the hot milk to the egg mixture a little at a time to temper the eggs and mix with each addition. Don’t add all the milk at once or the eggs will cook into a scrambled mess.
Bake empty pie crust for 5 minutes.
Remove the crust from the oven, pour the custard into the crust and sprinkle with nutmeg.
Return pie back to the oven and bake for another 5 minutes at 475 degrees then drop the temperature down to 425 degrees and continue baking for another 10 – 15 minutes. You’ll know it’s done when you insert a knife into the center and it comes out clean. The middle will still be wobbly but it will continue cooking after it comes out of the oven. Don’t over bake or it will become rubbery.
Old-Fashioned Rice Custard
This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.
INGREDIENTS ......
SERVINGS 6-8
6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1⁄2 teaspoon salt
1 1⁄2 cups cooked rice
1 cup light raisins
DIRECTIONS
Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Blend well.
Stir in rice and raisins.
Set casserole in pan of water.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
See More
This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.
INGREDIENTS ......
SERVINGS 6-8
6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1⁄2 teaspoon salt
1 1⁄2 cups cooked rice
1 cup light raisins
DIRECTIONS
Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Blend well.
Stir in rice and raisins.
Set casserole in pan of water.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
See More
Impossible Pie (Custard Pie)
Magically makes it's own crust!
1/2 cup Bisquick
3/4 cup sugar...
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened
Magically makes it's own crust!
1/2 cup Bisquick
3/4 cup sugar...
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.
Make sure you click on share to save this awesome recipe.
Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter. Enjoy!
See MoreMake sure you click on share to save this awesome recipe.
Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter. Enjoy!
Hawaiian Custard Pie
Recipe:
5 eggs
3/4 cup sugar...
2-1/2 tablespoons cornstarch
1-1/2 cup evaporated milk (12 oz. can)
1-1/2 cup water
2 teaspoons vanilla
1/8 teaspoon salt
nutmeg (optional)
Recipe:
5 eggs
3/4 cup sugar...
2-1/2 tablespoons cornstarch
1-1/2 cup evaporated milk (12 oz. can)
1-1/2 cup water
2 teaspoons vanilla
1/8 teaspoon salt
nutmeg (optional)
1 pie shell (make your own, use frozen, whateva...)
Break eggs into bowl, beat. In a separate bowl, combine sugar and cornstarch. Whisk into eggs until incorporated. Continue to whisk for 1 minute. Add evaporated milk, water, vanilla, and salt. Whisk until blended. Cover bowl and refrigerate overnight
See MoreBreak eggs into bowl, beat. In a separate bowl, combine sugar and cornstarch. Whisk into eggs until incorporated. Continue to whisk for 1 minute. Add evaporated milk, water, vanilla, and salt. Whisk until blended. Cover bowl and refrigerate overnight
OLD SCHOOL EGG CUSTARD PIE
THE QOUTE OF EASY AS PIE SHOULD BE ABOUT THIS RECIPE
this is so easy and fast and good ...
Recipe
3 whole eggs
2 cup whole milk
1/2 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon vanilla
THE QOUTE OF EASY AS PIE SHOULD BE ABOUT THIS RECIPE
this is so easy and fast and good ...
Recipe
3 whole eggs
2 cup whole milk
1/2 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon vanilla
Mix all ingredients in bowl and add to pie shell
Cook in oven at 350 degrees for 40 minutes and enjoy
So so simple
See MoreCook in oven at 350 degrees for 40 minutes and enjoy
So so simple
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