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Cook'n with Betty Crocker 
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Custard Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Custard Pie recipe on the web!!Prep: 15 min; Bake: 45 min; Cool: 2 hr Pastry for One-Crust Pie (page 117) or Buttermilk Pastry (see recipe) _ large eggs ___ cup sugar _ 2/3 cups milk 1 teaspoon vanilla extract ___ teaspoon salt ___ teaspoon ground nutmeg 1. Heat oven to 425°. Make pastry for unbaked One-Crust Pie; before adding filling, partially bake pastry to prevent crust from becoming soggy. 2. Increase oven temperature to 450°. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients. 3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. To prevent spilling filling, place pie plate on oven rack. Pour filling into hot pie crust. 4. Bake 20 minutes. Reduce oven temperature to 350°. Bake 10 to 15 minutes longer or until knife inserted halfway between center and edge comes out clean. Cool on wire rack 2 hours. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated. NUTRITION FACTS: 1 Serving Calories 290 (Calories from Fat 125); Fat 14g (Saturated 2g); Cholesterol 110mg; Sodium 220mg; Carbohydrate 33g (Dietary Fiber 0g); Protein 8g % DAILY VALUE: Vitamin A 8%; Vitamin C 0%; Calcium 10%; Iron 6% DIET EXCHANGES: 2 Starch; 3 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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