Custard Pie

Jun
12
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A nice refreshing pie–my husband’s favorite!

Difficulty: Easy

Servings: 8 slices

Cook Time: 25-30 minutes  

Ingredients

1 9-inch unbaked pie shell
4 slightly beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/8 teaspoon almond extract
2 1/2 cups milk scalded
nutmeg

Directions

Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle top with nutmeg. Bake in a hot oven (400 degrees) 25 to 30 minutes or until knife inserted halfway between outside and center of custard comes out clean.

Categories: Dairy, Eggs, Pies

Submitted by: twoturkey on June 12, 2010




Comments

  1. Melinda says:

    A while back I posted a recipe request for Apricot pie and while the one listed was fantastic it still wasn’t quite what I remembered. THIS IS IT! I remember the ingredients minus the nutmeg and almond! The difference is my grandma used to put a little stewed apricots in the filling and in the assembly… pie crust, then a few stewed apricots in bottom, custard on top, then later merainge (calf’s slobber…I can’t spell the word). Thank you thank you thank you for making this post!

    • Mrs.Turkey says:

      You’re quite welcome. I’ve never heard of your way you were asking for…but it does sound interesting. let me know how it turns out for you.

    • Mrs.Turkey says:

      Hello…it’s Mrs. Turkey again….while searching the internet….I came across this recipe. Perhaps this is what you are looking for.

      Old fashioned Apricot Custard Pie
      1 prepared , refrigerated pie crust
      1/2 pound dried apricots
      1 1/2 cups sugar
      3 eggs well beaten
      1 tablespoon flour
      1 cup milk
      1 teaspoon vanilla

      directions:
      line a 9 inch pie plate with the crust.
      Place apricots in a pan , cover with boiling water. Cook until tender and sweeten to taste with 1/2 cup sugar. Combine eggs,1 cup sugar,flour, milk, and vanilla. Spread tender apricots in bottom of the pie crust lined pie plate. Pour milk mixture over apricots. bake at 350 degrees for about 1 hour.

  2. Melinda says:

    You are an angel!!! That is the EXACT recipe! Thank you so much!

  3. burnsidel says:

    Could you adapt this into a coconut custard pie?

  4. Mrs.Turkey says:

    Burnsidel: I don’t know the answer to your question. I seldom use coconut as my husband doesn’t care for it…so rarely use it in anything.
    I searched on CITR for Coconut Custard Pie and didn’t find one so next I searched the internet and came up with this recipe. Sounds good and easy…just the way I like things ha ha

    Coconut Custard Pie

    1/2 cup butter or margarine
    1 1/2 cups white sugar
    2 tablespoons all purpose flour
    2 eggs
    1 cup milk
    1 cup flaked coconut
    1 teaspoon vanilla extract
    1 recipe pastry for a 9 inch single pie
    1 tablespoon flaked coconut

    directions:
    preheat oven to 350 degrees
    in a large bowl, beat together butter or margarine, sugar, and eggs with electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
    pour filling into unbaked pie shell; sprinkle top with the additional 1 tablespoon coconut before baking, just enough to lightly cover the top. Bake 40-50 minutes or until set.

    Now I know nothing about this recipe…but it sounded easy and sounded good. Let me know how it turns out.

    Mrs. Turkey

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