Best Moms Blue Ribbon Egg Custard Pie Recipes

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F.
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
• Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

EASY EGG CUSTARD PIE

Steps:

• 1. Beat eggs yolks slightly;beat in sugar, salt, nutmeg, scalded milk and vanilla. Brush pie shell lightly with oil. Pour egg mixture into pie shell. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees. Bake 25 to 30 minutes longer or until knife inserted in center comes out clean. The center may still look a bit soft but will set later. Baking too long makes custard watery. Best if served slightly warm.

S & W CAFETERIA EGG CUSTARD PIE

Steps:

• Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
• Pour into unbaked pie crust.
• Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
• Remove from oven and cool at room temperature.

EGG CUSTARD PIE

Steps:

• 1. Preheat oven to 350 degrees. Put a pillsbury pie crust into pie plate. Put pie crust into oven while you prepare filling. This will prevent bottom from being soggy.
• 2. Mix sugar and eggs until creamy. Bring milk to boil and add to mixture. Melt butter and add along with the vanilla.
• 3. Pour into crust and bake for 20 minutes until set.

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

MAMA'S LEMON CUSTARD DELIGHT

Steps:

• 1. CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.
• 2. In a small saucepan on low heat, melt 1/2 stick of pure butter.
• 3. Using a mixing bowl, mix the crushed wafers and butter together, then spread evenly over the bottom of a 13x9 glass pan.
• 4. Place in refrigerator for 15-30 min. to allow the crust to set.
• 5. FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk in a large mixing bowl.
• 6. Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
• 7. Separate the egg yolks from the egg whites.
• 8. Stir in the egg yolks. The mixture should be slightly stiffening up by now.
• 9. Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
• 10. Now pour in the lemon filling in the pan.
• 11. Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
• 12. Cover with SaranWrap to prevent a film from developing while chilling in the fridge.
• 13. Place the lemon custard dessert in the refrigerator for 4-6 hours or until set. Enjoy!

MOM'S BLUE RIBBON EGG CUSTARD PIE

Steps:

• 1. Preheat oven to 400 degrees. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. If you want a brighter color pie add a drop or two of yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Keep refrigerated. Serve with whipped cream if desired.