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Thread: old fASHION CUSTARD PIE

  1. #1
    Member BalserMaryAnn's Avatar
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    old fASHION CUSTARD PIE

    My mother made this quite often, but I think she must have had it memorized. Now the
    grandkids want it and I could not find a recipe. Can anyone help me with this?

  2. #2
    Power Poster QuiltE's Avatar
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    Here's my custard recipe ...
    ~~~~~~~~~~~~~~~~~~
    Baked Maple Custard
    ~~~~~~~~~~~~~~~~~~
    Pour in bottom ofeach custard dish >>
    1tbsp maple syrup >>
    >>
    Whisk together andpour over maple syrup>>
    2eggs ¼cup sugar or splenda>>
    1-1/4cups milk 1 tsp. vanilla>>
    >>
    Set cups in bakingpan with boiling water to within inch of top of cups. Bake at 350°F for 35-40 minutes til knifeinserted comes clean. Cool and Chill. At serving run knife around edge of each cupand invert on dessert plate.>>
    >>
    Yield: 4 servings

    Variations:
    *You don't have to use the maple syrup, and can leave it plain.
    *Try a few raspberries, blueberries, etc in the bottom, with or without the maple syrup.
    *I like to eat mine slightly warm and then if there's any leftovers, cold.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
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  3. #3
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    1 9 inch unbaked pastry shell
    4 slightly beaten eggs
    1/2 cup sugar
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    1/2 teaspoon almond extract
    2 1/3 cups milk, scalded
    nutmeg

    Chill pie shell while making filling. blend eggs, sugar, salt, vanilla, and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven 400 degrees 25-30 minutes or till knife inserted halfway between outside and center of custard comes out clean. Cool on cooling rack 15-30 minutes; then chill in refrigerator.

  4. #4
    Super Member slk350's Avatar
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    I have an old recipe from a 1966 Better Homes & Garden book. It's a "slipped" custard pie. The crust is baked by itself and the custard by itself. Then the custard is slipped into the crust. No more soggy crust.

    CUSTARD PIE: Blend 4 slightly beaten eggs, 1/2 cup of sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Gradually stir in 2 1/2 cups milk (scalded). Pour into unbaked 9" pastry shell. Sprinkle with nutmeg. Bake at 350* for 35-40 minutes or until knife comes out clean. Cool on rack.
    SLIPPED CUSTARD PIE: Make and bake pastry shell first and let cool while making custard. Prepare filling for custard pie. Place buttered pie plate in a shallow baking pan. Pour custard in pie plate. Fill baking pan with cold water(about an inch or so). Bake at 350* for 35-40 minutes or until knife comes out clean.Cool on rack. When custard is cool, carefully run a spatula around edge. Shake plate gently to loosen custard. Hold custard just above far rim of baked pastry shell; gently slip into shell. Chill. It's a little hard to slip, but worth it.

  5. #5
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    I don't have the recipe anymore, but you brought back a wonderful memory of when I used to make custard pie for my dear deceased father who loved pie more than anyone else I know. thank you.

  6. #6
    Super Member Grace MooreLinker's Avatar
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    Thanks for the recipes, they sound like the one my mom made , but I haven't been lucky enough to get to bake good for me. I'm going to try these..
    Freedom is costly and quilting keeps us busy...

  7. #7
    Power Poster Jingle's Avatar
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    I have a good recipe, it is at home and I am at work. Haven't made it in years. I do love custard and custard pie.
    Another Phyllis
    This life is the only one you get - enjoy it before you lose it.

  8. #8
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Grace MooreLinker View Post
    Thanks for the recipes, they sound like the one my mom made , but I haven't been lucky enough to get to bake good for me. I'm going to try these..
    Just be sure to remember the water bath!
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  9. #9
    Super Member misseva's Avatar
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    Quote Originally Posted by TanyaL View Post
    1 9 inch unbaked pastry shell
    4 slightly beaten eggs
    1/2 cup sugar
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    1/2 teaspoon almond extract
    2 1/3 cups milk, scalded
    nutmeg

    Chill pie shell while making filling. blend eggs, sugar, salt, vanilla, and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven 400 degrees 25-30 minutes or till knife inserted halfway between outside and center of custard comes out clean. Cool on cooling rack 15-30 minutes; then chill in refrigerator.
    I'm at work but if I remember correctly, my mother in law's recipe is like this except it calls for 5 eggs, 1 pint of milk, no almond extract and the milk isn't scalded. I just made this last Sunday. By the way - she was the pie baker in a Frankie's Cafeteria for many years so she knew her pies.
    TwandasMom

  10. #10
    Super Member reeskylr's Avatar
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    Can you make rice custard with this recipe?
    Everything important in my life, like naps, I learned from my dog.
    http://foldedspindledquilted.blogspot.com/

  11. #11
    Junior Member DaylilyDawn's Avatar
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    I can not stand custard pie, UGH. My grandmother served it at Thanksgiving and Christmas and no one would eat it because she used mothballs to keep bugs out of her kitchen cabinets, the custard tasted like mothballs. I can not get past that.

  12. #12
    BCM
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    Easy Egg Custard
    1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
    6 eggs
    1 cup sugar
    1 can evaporated milk
    1Tbsp vanilla flavoring
    nutmeg

    whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
    Sometimes I use my blender instead of the mixer-whatever is convenient

    enjoy

  13. #13
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    Grew up with custard pie. Mom used cottage cheese in hers sometimes, also Cinnamon or nutmeg on top.

  14. #14
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    This is the recipe I remember from my Southern Granny. Sometimes, she'd add a little bourbon to hers, especially around holidays.

    Quote Originally Posted by BCM View Post
    Easy Egg Custard
    1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
    6 eggs
    1 cup sugar
    1 can evaporated milk
    1Tbsp vanilla flavoring
    nutmeg

    whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
    Sometimes I use my blender instead of the mixer-whatever is convenient

    enjoy

  15. #15
    BCM
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    jbrother,
    I am in the Deep South and a grandmother to two little ones. At Christmas, it is a tradition for me to make this custard for my son and now for my son's family. I will make one for myself and try the bourbon.

  16. #16
    Junior Member Mimiqwerty's Avatar
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    These sound yummy. My grandmother made a version with raisins in the custard. No one in the family has the recipe. Does anyone have one with raisins?

  17. #17
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    I know you have to plump the raisins first before adding them, but I don't know how to keep them from sinking. So I guess I should have kept my thought to my self. LOL

  18. #18
    Super Member slk350's Avatar
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    Yummy Yummy, all these recipes make me want to make some, or maybe old fashion bread pudding ???

  19. #19
    BCM
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    Raisin Custard Pie

    1/2 cup sugar
    3 tablespoons cornstarch
    2 cups milk
    3 egg yolks
    1/2 cup raisins
    2 teaspoons lemon juice
    1 pastry shell (9 inches), baked

    Directions
    In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.

  20. #20
    Super Member misseva's Avatar
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    Don't see why not. Just cook rice & throw it in would be my advice. You could even add raisins instead of rice or both. It's basically the same recipe for bread pudding too.
    TwandasMom

  21. #21
    Junior Member Sarint's Avatar
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    You are all putting a craving on me for some custard pie now!

  22. #22
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    I look forward to trying one or two of these recipes; my mom made them when I was a child with sweet dough crusts. I have not been able to find a recipe that came close to hers up to this point; I hope this is my lucky day. Thanks for sharing!

  23. #23
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    Quote Originally Posted by BalserMaryAnn View Post
    My mother made this quite often, but I think she must have had it memorized. Now the
    grandkids want it and I could not find a recipe. Can anyone help me with this?
    i
    a can of Bird's custard and follow directions????????????

  24. #24
    Super Member catmcclure's Avatar
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    FYI, you can make custard in the microwave. The trick is NOT to cook it. Set your microwave to DEFROST for 2 minutes at a time. Wait 1 minute between defrost cycles. You don't need the water bath and the custard will cook in about 10 to 15 minutes max.

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