"how to make custard pie"?

Answer 1

Custard Pie Recipe

INGREDIENTS:
4 large eggs, lightly beaten
1/2 cup granulated sugar
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
grated nutmeg
pastry for 1 crust
PREPARATION:
Add sugar and salt to lightly beaten eggs; add milk and vanilla; mix to combine thoroughly. Pour into unbaked pie shell; sprinkle generously with nutmeg. Bake at 425° for 25 to 35 minutes, or until knife inserted in center comes out clean.

Answer 2

Custard Pie

INGREDIENTS:
1/2 (9 inch) unbaked pie crust
6 eggs
1 cup white sugar
2 cups milk
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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DIRECTIONS:
Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for an additional 45 minutes.

Answer 3

Custard Tart with Fresh Berries
Category: Puddings & Custards, Tarts & Pies
Yield: 8 servings
GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
3 tbsp powdered sugar
6 tbsp butter or margarine, melted
FILLING
1 contnr (16 ounces) sour cream
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 tsp vanilla extract
GLAZE
1 tbsp water
1 tsp cornstarch
1/4 cup raspberry preserves
1 cup fresh berries

Procedures
FOR CRUST
PREHEAT oven to 350°F.
COMBINE graham cracker crumbs and sugar in medium bowl; stir in
butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-
inch springform pan. Bake for 8 to 10 minutes.
FOR FILLING
COMBINE sour cream, sweetened condensed milk, juice, eggs and
vanilla extract in large mixer bowl; beat until smooth. Gently pour
into crust.
BAKE for 35 to 40 minutes or until center is set. Cool in pan on
wire rack.
FOR GLAZE
COMBINE water and cornstarch in small saucepan; stir in preserves.
Bring to a boil over medium-high heat, stirring constantly. Remove
from heat; strain to remove seeds. Cool for 10 minutes. Drizzle over
filling. Arrange berries on top. Cover; refrigerate. Remove side of
springform pan.


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Deep-Dish Peach Custard Pie


Deep-Dish Peach Custard Pie
Category: Puddings & Custards, Tarts & Pies
Yield: 8 servings
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
1/4 cup butter or margarine, melted
1 tsp lemon juice
1/2 tsp ground cinnamon
1 pinch ground nutmeg
3 1/2 cups (about 7 medium) peeled, pitted and sliced peaches
STREUSEL TOPPING
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup chopped walnuts
2 tbsp butter or margarine, chilled

Procedures
PREHEAT oven to 425°F.
ARRANGE peaches in pie shell. Combine sweetened condensed milk,
eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl;
beat until smooth. Pour over peaches.
BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce
temperature to 350°F; bake for additional 55 to 60 minutes or until
knife inserted near center comes out clean. Cool on wire rack.
FOR STREUSEL TOPPING
COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter
with pastry blender or two knives until mixture resembles coarse
crumbs.

Answer 4

look for

'Bakewell Tart'