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jeudi 15 octobre 2015

The Old Fashioned Custard Pie



1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

How to prepare :


Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

48 commentaires:

Unknown a dit…

Could I use soy milk and less sugar? Or agave or something?

Faye Vice a dit…

soy isn't good for you - use maybe coconut milk, or almond milk.

Unknown a dit…

What do you do with vanilla - - do prepare instructions have nutmeg and vanilla switched?

raevon59 a dit…

Hi Faye, would you care to elaborate why soy isn't good for you? Thanks.

Kathryn Cleveland a dit…

Both soy and almond milk are very very unhealthy. Nearly all soy in the US is GMO soy, laden with glyphosate. Even organic soy is not healthy unless fermented. Almond milk is just chemicals. Raw whole milk from pastured cows (organic grass) is healthy. Coconut milk is healthy. Agave is not healthy. Honey or maple syrup would be better.

BillandSuziePetty a dit…

I sure hope it sets up after coming out of the oven. I followed the directions to the T and baked two of them. Came out after 40 minutes and still runny.

Bente Peck a dit…

With a custard pie, stick a knife in the center of the pie and if it comes out clean, it's done.

Bev a dit…

Bill and Suzie Petty, did you use LARGE eggs and was your oven preheated for at least 20 minutes beforehand?

Judy a dit…

Thank you, a good custard pie just melts in your mouth! Can't wait to fix it by this recipe. (and maybe eat the whole thing) Just kidding about that. LOL

Teresa Ambrose a dit…

Yummy, trying this receipt!

Susie Stiles a dit…

To test doneness use a butter knife , cut middle and pull knife out.if it is clean it's done, if isn't bake a few minutes longer.

Mystic a dit…

this recipe sucks!!! I baked it for 20 minutes longer than called for and it still isn't coming out clean!

Malisajack a dit…

Something is missing from this recipe. 2-2/3 cups of milk is too much milk for a custard pie if you are using 1/2 cup sugar and 3 eggs. Will a 9" pie crust even hold that much? Just saying, it doesn't seem like this custard will be a custard pie when it is done.

IrishGreen a dit…

www.nongmoproject.org lists products that are not GMO. Silk and Almond Breeze are two that do not use GMO.

IrishGreen a dit…

www.nongmoproject.org lists products that are not GMO. Silk and Almond Breeze are two that do not use GMO.

Unknown a dit…

Used cream instead of milk.

Jean Hill a dit…

I haven't tried this version, but I am weary of any custard that isn't cooked to a scald before baking. They are still tricky as the dickens to get to set up every single time and not have them either watery or hardened places where they are overbaked. They take practice and the eggs need to be of a certain texture sometimes. I have used "farm eggs" that are very dark yolked and they are sometimes not the best. I use whole milk always and either a third of the amount of the milk ingredients of half and half or condensed milk. (NOT sweetened condensed milk, just carnation milk)

Arelia Pendergrass a dit…

Just put mine in the oven. I'll know how it turns out in 30 minutes. I haven't baked one in over 25 years. Haha ��

Arelia Pendergrass a dit…

Pie was absolutely delicious! I followed the directions exactly. Only problem was the crust (Wholly Wholesome Organic pie crust) stuck on the bottom. And I bought it from a health food store! Other than that, the taste was phenomenal!

Mary Ann Adams a dit…

yay

lyn cox a dit…

I did and it was delicious

lyn cox a dit…

I used 2 1/3 cups Silk Milk and cooked it for 45 minutes..it was perfection..best custard recipe ever

lyn cox a dit…

I used 2 1/3 cups Silk Milk and cooked it for 45 minutes..it was perfection..best custard recipe ever

Unknown a dit…

Sounds a little like the "Cheese Pie" I make but without certain ingredients. I'll have to try this one and see which I like better!

Waltz808 a dit…

I followed the instructions... However... The the pie is still runny... I see no real responses to remedy that situation here... The closes one I saw was about scalding the milk and cream... I did a research on Google and it says to scald the milk, cream, and salt; mix the eggs (4 large) and sugar; add 1/4th of the milk to the eggs stirring rapidly (to prevent the sggs from scrambling) strain into pie shell (catch any scrambled eggs lol) add your nutmeg then bake 20min on lowest rack and then 30min on middle rack... Make sure custard temp stays below 180F; remove and cool... I will try that next time... Hopefully tonight's two pies will firm up a bit more by morning...... Heh heh heh

Unknown a dit…

I'm having the same problem and followed recipe to the T

nadine ayuyu a dit…

I'm having the same problem and followed recipe to the T

April Williams a dit…

I think perhaps the recipe accidentally left the part where you add the vanilla out. . .most likely, you should add it along with the rest of the ingredients

Anne Kennedy a dit…

Thank you to the person who used the Silk milk and posted the results. I will give this a try!

Unknown a dit…

Am just wondering if setting in a water bath when baking would help it to bake. It seems quite a few people had difficulty getting the pie to set.

Yvonne Burris a dit…

It took 80 minutes at 350 degrees for my pie to finally be set and for a knife inserted to come out clean.

Gailikin a dit…

Really need to know if
Stevia could be used.


mecookin a dit…

My recipe that I have used for the last 40-50 years, as my grandmother made...4 large eggs, 1/2 cup sugar, 1/4 tsp. Salt, 1 tsp, vanilla extract, 2-1/2 cups hot milk. Pour in 9" deep dish pie crust bake at 350 for 40-45 minutes on baking sheet. Bake until knife inserted halfway from edge comes out clean. Sprinkle with fresh grated nutmeg. My younger son thinks it is not Christmas without Egg Custard.

Gail a dit…

Really disappointed in this recipe. I love custard and was looking forward to enjoying this pie. It's been in the oven for over an hour and it's still not set.
Did you (the blogger) actually make this recipe?

Colleen Woodruff a dit…

Soy has been linked to cancer

Unknown a dit…

Soy contains phytoestrogens, which act in the body like estrogen. Not healthy for children, men, or anyone who has a tendency toward or has had a reproductive cancer. Fermented soy is ok.

Sandy Hayslett a dit…

Sure hope this pie isn't a flop. It took much longer to bake. It took 55 minutes before a knife inserted in center came out clean. Should have used my old Betty Crocker custard pie recipe. It calls for 4 eggs and same amount of every thing else. Milk should have been scalded first. That's shy it took 55 minutes to bake. I should have known better to try a new recipe when I had a perfectly good one. Live and learn. Sure hope it turns out good enough for my church pot luck tomorrow.

Sandy Hayslett a dit…

Sure hope this pie isn't a flop. It took much longer to bake. It took 55 minutes before a knife inserted in center came out clean. Should have used my old Betty Crocker custard pie recipe. It calls for 4 eggs and same amount of every thing else. Milk should have been scalded first. That's shy it took 55 minutes to bake. I should have known better to try a new recipe when I had a perfectly good one. Live and learn. Sure hope it turns out good enough for my church pot luck tomorrow.

Unknown a dit…

Yummo

Crytears sunny a dit…

I make this pie often. I don't use the egg yolks, I don't scaled the milk and I Toss almost everything into my Vita-mix blender, whir a minute and then add the cocoanut, and pour into a glass pie plate, I use the convection oven and it takes 50 mins to bake.

Patonia Williams a dit…

I found that after the pie was done, water was settling on top the pie and also when u cut into it making it look runny and sappy but taste wise,was very nice

inspirations a dit…

Well I baked it, only for 30 min came out perfectly, but needs to be eaten straight away, the crust was a bit soft, but it was fine, it seems a bit bland more like a milk pie than custard, but the mix is right, I followed to a T and worked well.

Beverly Collie a dit…

This is not a good recipe for "egg" custard pie. This is the one I have used for over 40 years.

For a 8 inch pie: 3 eggs (I use large), 1/3 cup sugar, 1/4 tsp salt, 1/4 tsp nutmeg, 1 & 3/4 cups whole milk, 1 tsp vanilla.
For a 9 inch pie: 4 eggs (large), 2/3 cup sugar, 1/2 tsp salt, 1/4 tsp nutmeg, 2 & 2/3 cups whole milk, 1&1/2 tsp vanilla.
For a 10 inch pie which is what I make: 5 lg eggs, 1 cup sugar, 1/2 tsp salt, 1/2 tsp nutmeg, 3 cups whole milk, 2 tsp vanilla.
Heat oven to 450. (I place a water bath pan below the rack for the pie.)
Prepare pastry. (Place a ring of foil around edge of pastry to prevent over browning.)
Beat eggs slightly with rotary beater; beat in remaining ingredients. Slide oven rack slightly out of oven and place pie pan on rack. Fill pan with custard. Carefully slide rack into oven. Bake 20 minutes. Reduce oven temp to 350. Carefully remove foil from edge. Bake 10 minutes longer for 8 in pie. For 9 in pie bake 15-20 minutes more. For 10 inch pie, bake 30 minutes more. Test with table knife inserted between center and edge. Turn oven off and open door and let pie cool as oven cools to prevent weeping.
Note: If you want it richer. Use part heavy cream and part whole milk. If you want it leaner. Use part egg beaters and part whole eggs and sub 1% or 2% milk for whole milk. Do not use skim milk.

Patricia Hayes a dit…

The recipe needs more eggs, about12, and change the milk for sweetened condensed milk and evaporated, 1 can of each,like you would use in flan!

naveen chauhan a dit…
Ce commentaire a été supprimé par l'auteur.
naveen chauhan a dit…
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naveen chauhan a dit…

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Aysha01 a dit…

Thank u,will try it asap

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