Recipes for "custard pie"

To blind bake the crust (optional): Chill pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.

Preheat the oven to 400 degrees F (200 degrees C). Line pastry with parchment or a double layer of aluminum foil and a layer of pie weights or dried beans.

Bake in the preheated oven for about 15 minutes. Remove from the oven, carefully remove the foil and weights, and let cool to room temperature, about 20 minutes. The base of the crust will have turned a very light golden brown. Reduce the oven temperature to 350 degrees F (175 degrees C).

For custard: combine eggs, white sugar, and brown sugar in a bowl, and whisk vigorously until sugar is dissolved, about 2 minutes. Add flour, cornmeal, salt, vanilla, vinegar, milk, and butter, and whisk vigorously until you achieve a smooth, emulsified batter, about 2 minutes.

Arrange 12 peach slices on the bottom of the crust. Whisk batter again, and slowly ladle into the crust, being careful not to move the peach slices out of place.

Bake in the preheated oven at 350 degrees F (175 degrees C) until top is browned and a very sharp knife inserted near the center comes out clean, 50 to 60 minutes. The pie should not be liquid, but jiggle when the pie dish is moved back and forth.

Let cool completely before serving. For best results, chill in the refrigerator before serving.

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.

Preheat oven to 300 degrees F (150 degrees C).

To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.

To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.

Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.

Place in preheated oven and bake for 30 minutes.

To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.

Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Preheat oven to 425 degrees F (220 degrees C).

In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

Bake in preheated oven for 30 to 40 minutes or until set in center.

Preheat the oven to 350 degrees F (175 degrees C).

Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk.

Beat egg whites in a large glass or metal mixing bowl until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.

Bake in the preheated oven until filling is set, approximately 50 minutes. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Arrange squash on the prepared baking sheet.

Roast in the preheated oven until skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.

Reduce oven temperature to 375 degrees F (190 degrees C).

Place 2 cups squash flesh in a food processor and process until smooth. Add eggs, brown sugar, cream, butter, apple pie spice, and salt; process until smooth. Pour into pie crust.

Bake in the preheated oven until filling rises, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs for approximately 2 minutes in a medium mixing bowl. Gradually mix in sugar, milk, evaporated milk, melted butter, and vanilla until well combined, then pour into pastry shell.

Bake in the preheated oven until lightly browned on top, 45 to 60 minutes. Sprinkle with ground cinnamon. Serve warm or chilled.

Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.

In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.

Bake in the preheated oven until custard is set, about 35 minutes.

Mix sugar, flour, and cocoa powder together in a bowl until well combined.

Mix milk, egg yolks, and vanilla together in a separate large bowl. Add flour mixture and blend custard until smooth.

Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Combine egg whites, sugar, and vanilla for meringue in a small bowl. Beat with an electric mixer until peaks start to form. Spread meringue over custard.

Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let meringue burn.

Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Preheat the oven to 450 degrees F (230 degrees C).

Place rhubarb into pie crust. Combine 1 ¼ cups sugar, evaporated milk, egg yolks, flour, and ½ teaspoon salt in a bowl; pour over rhubarb. Place pie onto a baking sheet.

Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake 30 minutes more. Transfer pie to a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).

Beat egg whites in a separate bowl until frothy. Slowly add 6 tablespoons sugar, ½ teaspoon salt, and cream of tartar; beat until stiff peaks form. Spread over baked pie.

Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Preheat the oven to 400 degrees F (205 degrees C).

Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.

Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.

Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.

Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.

Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.

Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.

Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.

Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.

Preheat the oven to 425 degrees F (220 degrees C).

Combine 3 tablespoons flour and brown sugar in a small bowl; sprinkle into pie shell. Arrange peach halves, cut-sides up, in pie shell.

Whisk evaporated milk and egg together in a medium bowl until well combined; pour over peaches.

Combine white sugar, remaining 2 tablespoons flour, cinnamon, and nutmeg in a separate bowl; sprinkle over pie.

Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place pie crust in a 10-inch pie plate. Combine rhubarb, white sugar, milk, eggs, cornstarch, nutmeg, and salt in a large bowl until well mixed; pour into crust.

Beat flour, brown sugar, and margarine together in a medium bowl using an electric mixer until well combined; sprinkle over top of pie.

Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set and golden brown, about 40 minutes more.

Preheat the oven to 410 degrees F (210 degrees C). Place 1 pie crust in a 9-inch pie plate.

Beat eggs together in a large bowl; whisk in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture into bottom crust.

Roll out remaining pie crust into a 10-inch circle; cut into ½-inch strips with a sharp paring knife or pastry wheel. Moisten rim of pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven until center is set, about 50 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Place 1 pie crust in one 9-inch pie plate; add rhubarb. Beat sugar, cream, eggs, flour, and vanilla extract together in a bowl until well combined; pour over rhubarb.

Cut remaining 1 crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until golden, about 45 minutes more. Cool completely before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Spread blueberries over bottom of crust.

Combine ½ cup flour, white sugar, and salt in a bowl. Whisk sour cream and eggs together in a separate bowl; fold in flour mixture. Pour batter over blueberries.

Combine remaining ½ cup flour and brown sugar in a bowl; cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over pie.

Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a wire rack. Cool completely before serving.

Place a rack in the middle of the oven.

Roll crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.

Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.

Pour the filling into the crust. Smooth the top with a spatula.

Put the pie on a cookie sheet to protect your oven from spillovers. Fold aluminum foil in half and create a cover just around the edges of the pie crust, leaving the filling exposed.

Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is fully set, without a jiggle, and the crust is golden brown, about 45 minutes.

Let cool on a wire rack to room temperature, about 45 to 50 minutes.

Serve this pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Store leftovers covered and in the refrigerator for up to 3 days.

Arrange a rack in the middle of the oven. Lightly grease a 9-inch pie plate with butter.

Dust your countertop lightly with flour. Use a rolling pin to roll the dough to a 12-inch circle, about 1/8 to 1/4-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick, lightly dust the dough or the rolling pin with more flour.

Mark Beahm / Simply Recipes

Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, use the rolling pin to roll up the dough, then unroll it into the pie dish. Gently press in the dough to line the lightly greased pie dish.

Roll and fold the overhang of dough to build up the edges, trimming any excess dough as you work around the pie dish. Use your fingers or a fork to crimp the edges of the pie dough. Transfer the crust to the freezer, unwrapped, to chill until the oven is preheated.

Mark Beahm / Simply Recipes

Remove the chilled crust from the freezer. Line the inside of the crust with enough heavy-duty aluminum foil or parchment paper that it extends over the edges. These make convenient handles for easy removal later and protect the rim of the crust from over-browning. Fill with pie weights or dry beans about two-thirds full. This ensures the crust doesn’t puff up while baking.

If you need more tips and tricks for blind baking a pie crust, here is a good resource!

Mark Beahm / Simply Recipes

Bake the crust for 45 to 50 minutes or until lightly golden. Remove the foil and pie weights and let the crust cool slightly while preparing the filling.

Mark Beahm / Simply Recipes

Reduce the oven temperature to 325°F.

In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg.

Whisk in the eggs, followed by the melted butter, then the milk and vanilla extract. The filling will be quite liquid and pale yellow.

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

You can place the pie onto a sheet pan before adding the filling into the parbaked crust (this will ensure that there is no spillage in your oven.

Pour the filling into the parbaked crust. Carefully transfer the pie to the oven and bake, 50 to 55 minutes. The custard should be set at the edges, but still wobbly in the center. An instant-read thermometer inserted in the center of the pie should read 170°F to 175°F. The custard may appear too liquidy, but it will set further as it cools.

If the edges of the pie start to get too dark you can cover them with a pie shield or strips of aluminum foil.

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

Remove the pie from the oven and place it on a wire rack to cool to room temperature. When it’s completely cool, store the pie in the refrigerator until you’re ready to serve.

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Mark Beahm / Simply Recipes

Preheat the oven to 400 degrees F (200 degrees C).

Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.

Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.

Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.

Remove from the oven and allow to cool completely on wire rack before cutting.

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.

Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.

Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Preheat the oven to 400 degrees F (205 degrees C).

Bake pie crust in the preheated oven until partially baked, about 5 minutes. Set aside.

Adjust oven temperature to 325 degrees F (165 degrees C).

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.

Bake in the preheated oven until a knife inserted in the center comes out clean and custard is set, 45 to 55 minutes.

Preheat the oven to 400 degrees F (205 degrees C).

Mix together eggs, sugar, vanilla, and salt in a large bowl; stir well. Blend in scalded milk. Stir in 3 drops yellow food coloring for more color.

Brush the bottom and sides of pie crust with beaten egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg.

Bake in the preheated oven until a knife inserted near the center comes out clean, 30 to 35 minutes. Cool on a wire rack.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat together sugar, butter, and eggs in a large bowl with an electric mixer on low speed.

Blend in flour. Mix in milk, 1/2 cup at a time. Add 1 cup coconut flakes and vanilla; mix well.

Pour filling into unbaked pie crust. Sprinkle top with 1 tablespoon coconut flakes.

Bake in the preheated oven until filling is set and coconut is toasted, 40 to 50 minutes.

Preheat oven to 475 degrees F (245 degrees C.)

In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.

Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

Preheat the oven to 350 degrees F (175 degrees C.)

In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.

Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Preheat the oven to 325°F.

In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly).

Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie.

Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.

Serve immediately or chill until ready to serve.

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