OLD FASHIONED EGG CUSTARD PIE RECIPE RECIPES

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OLD FASHIONED CUSTARD PIE RECIPE - FOOD.COM



Old Fashioned Custard Pie Recipe - Food.com image

Growing up we had this pie every year at Thanksgiving and Christmas. It's simple but decadent. If you've never had Custard Pie before, it's a little bit like Creme Brulee in a pie crust. This is wonderful served chilled with REAL whipped cream. Enjoy.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 8" pie, 8 serving(s)

Number Of Ingredients 7

9 inches unbaked pie shells
2 1/2 cups whole milk or 2 1/2 cups half-and-half cream, scalded
3 eggs, lightly beaten
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon real vanilla extract
ground nutmeg, to taste

Steps:

  • Preheat oven to 400 degrees.
  • In a large bowl whisk together eggs, sugar and salt.
  • Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
  • Stir in vanilla.
  • Pour, through a sieve, into the unbaked pie shell.
  • Sprinkle top with ground nutmeg.
  • Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
  • Filling will look wobbly but will set up as it cools.
  • Chill thoroughly and serve with whipped cream.

Nutrition Facts : Calories 261.1, FatContent 11.7, SaturatedFatContent 3.9, CholesterolContent 77.4, SodiumContent 249.2, CarbohydrateContent 32.9, FiberContent 0.8, SugarContent 22.7, ProteinContent 6.1

OLD FASHIONED COCONUT CUSTARD PIE RECIPE - FOOD NETWORK



Old Fashioned Coconut Custard Pie Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 1 hours 0 minutes

Cook Time 45 minutes

Yield One 9-inch pie

Number Of Ingredients 20

Sweet Dough, for a 1 crust pie, above
1 large, fresh coconut, about 1 1/2 pounds
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
Tiny pinch freshly grated nutmeg
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
Two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • Prepare and chill the dough. 
  • Set a rack at the middle level of the oven and preheat to 350 degrees. 
  • Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it. 
  • Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes. 
  • Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine. 
  • In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible. 
  • In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut. 
  • Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan. 
  • Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack. 
  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. 
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. 
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it. 

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