Custard pie recipes

Old Fashioned Egg Custard

My Daddy's Favorite

This recipe can easily be doubled for two pies

1/2 cup sugar

1/2 tsp pure vanilla extract

2 1/2 cups scalded whole milk

4 eggs slightly beaten

1/4 tsp salt

sprinkle the tops of each pie with fresh ground nutmeg about 1/2 tsp per pie

1 - 9 inch pie crust unbaked deep dish, I make mine from scratch

but there are plenty of good crusts available at your grocery store.

Chill pie shell while mixing ingredients. Blend eggs, sugar, salt & vanilla.

Gradually stir in scalded milk.

Pour into pie shell and sprinkle with nutmeg.

Bake in preheated oven 400 degrees for 25-30 minutes. Allow to cool.

Store in refrigerator.

A Perfect Pie Crust

makes two pie crusts

The secret to a good pie crust is to have all the ingredients ice cold. After mixing

I place my dough in the refrigerator for about 30 minutes and let it rest before rolling it out

12 tbsp butter unsalted and very cold

3 cups all purpose flour

1 tsp salt

1 tbsp sugar

1/3 cup shortening needs to be very cold as well

about 1/2 cup ice water

Cut butter in small squares and place back in refrigerator while preparing dry ingredients.

In a large mixing bowl, place flour, salt and sugar. Stir till well mixed. If you have a food processor you can use that and makes your job easier. Add butter and shortening and mix until the dough becomes pea sized in shape. If you are processing it takes about 10 pulses.

Slowly add ice water and mix until dough forms a ball. Dump out on floured surface and roll into ball. Wrap in plastic wrap and place in refrigerator for about 25 -30 minutes.

Remove dough and cut in half. Roll out each crust on flour surface, roll from center to edge. Fold dough in half and place in baking dish. Fit to pan, add your own fancy border.

Mama's Chocolate Pies

These are a family favorite. There are five siblings in my family and we all request one to carry home if Mama bakes them. Over the years my sister and I have mastered this recipe and we also get the request for Extras!! It's a must try recipe.

Since we bake so many we double this recipe all the time. It turns out just the same.

2 cups whole milk

1/2 stick unsalted butter

3 egg yolks, beaten

Heat first three ingredients just until butter melts.

3/4 cups sugar

2 heaping tbsp flour

2 heaping tbsp Hershey's Cocoa

Mix these dry ingredients together. Add enough of hot milk mixture to dry ingredients to moisten and then add all back to milk mixture. Stir in egg yolks and cook over medium heat until the mixture thickens. Remember to stir while cooking so you don't scorch your custard. When thickened, stir in1 tsp pure vanilla extract. Allow to cool down for a few minutes. Pour into baked pie shell.

Top with meringue

Perfect Meringue

5 egg whites beat at high speed until foamy. Add 2/3 cup sugar a little at a time while beating egg whites. Add 1/4 tsp cream of tartar. About 1/2 tsp pure vanilla extract. Beat until stiff peaks form and sugar is dissolved. Should look like velvet. Spoon on top of pie and gently spread to cover all sides.

Bake at 375 degrees until meringue is slightly toasted. Place on rack to cool and set up. Store remaining pie in refrigerator.

Classic Chess Pie

2 cups sugar

2 tbsp all purpose flour

pinch of salt

5 eggs, slightly beaten

2/3 cup buttermilk

1 stick butter unsalted, melted

1 tsp pure vanilla extract

Mix ingredients in order listed, mixing each one well as they are added.

Pour into an unbaked deep dish pie crust and bake in preheated oven at 350 degrees for 45 minutes.

Yummy Sweet Potato Pie

A Holiday Classic!

3 medium sweet potaotes, boiled,

peeled and mashed, yeild should be about 2 cups.

4 eggs

1 stick butter, softened

1 tsp pure vanilla extract

1 1/4 cup sugar

1 small can evaoprated milk

2 tsp cinnamon

1 tsp nutmeg

Cream butter and sugar together. Add eggs and mix well.

Add sweet potato and milk, mixing well. Finally add spices

and vanilla and mix until blended. Pour into unbaked

pie crust and bake at 350 degrees in preheated oven for about 45 minutes.

Classic Pumpkin Pie

Of course if you can find fresh pumpkin and cook it until tender it makes the most amazing pie. However, I have used canned pumpkin and it is a good substitute.

2 cups cooked pumpkin or 1 - 15oz. pumpkin canned

3/4 cups sugar

2 large eggs

1 can 12oz. evaporated milk

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1/2 tsp salt

1 unbaked deep dish pie crust

Mix sugar and spices together in a small bowl and set aside. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Add evaporated milk and mix well. Pour into pie crust. Place in preheated oven 350 degrees for about 50 minutes. Place on cooling rack, pies will set up as they cool.

No Fail Sugar Cream Pie

2 sticks butter

2 cups sugar

1/2 cup corn starch

2 tsp pure vanilla extract

1 quart milk ( or 1 qt. half & half or 1 can evaporated milk and enough whole milk to make one quart)

I like to use half canned milk and half whole milk, this is a custard so you need the richness.

Cinnamon

Mix sugar and corn starch until blended. Add milk and cook over medium heat until mix thickens and

begins bubbling around sides of pan. Add butter and vanilla and continue to simmer until thick once again.

Pour into baked pie shell, sprinkle top of pie with cinnamon.

Bake at 375 degrees for 10 - 15 minutes.

Allow to cool on rack before serving.