Egg Custard Pie
Egg Custard Pie
Tired of traditional eggs? Try this Egg Custard Pie! This dessert aims to please all generations.
Ingredients
For the crust
1 1/2 cups flour
1/4 pound butter
2 tblsp sugar
1/2 tsp salt
1/2 tsp baking powder
For the custard
5 eggs
3/4 cup sugar
1 tsp Vanilla extract
2 cups warm milk
Follow instructions in video
Enjoy!
Be sure to check out my other recipe videos
Candy recipes from above video
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Homemade Dark Chocolate Covered Coconut Candy Eggs
Homemade Caramel
Homemade Dark Chocolate
Homemade Peanut Brittle
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Homemade Frosted Fudge Brownies
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Tomatoe and Cheeseburger Skillet
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Turkey Club Supermelt
Easy Cheesy Chicken Broccoli Casserole
Broccoli Cheddar Soup
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Deviled Eggs with Cream Cheese
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Cheese and Broccoli Stuffed Chicken Breasts
Heavenly Angel Food Cake
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Vanilla and Chocolate Fudge Recipe
Homemade Caramel Topping
Homemade Black Licorice
Homemade Marshmallows
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Cream Cheese Custard Pie Recipe???????????? | Thanksgiving Pie Series ????
My cream cheese custard pie recipe is a great change of pace! A type of Southern-Latin fusion, this pie combines flan, specifically cream cheese flan (known as flan napolitano) with egg custard pie. Although this pie has a full block of cream cheese, it is surprisingly light on the stomach, so it would be a great dessert after a heavy meal such as Thanksgiving dinner, Christmas, or Easter. Although I would make a few tweaks to the recipe, the base concept was definitely a success.
My cream cheese custard pie recipe begins by mixing together cream cheese, evaporated milk, and sugar. It is important that the cream cheese and evaporated milk are the same temperature; if not, the cream cheese may curdle, giving the filling an unpleasant, lumpy texture and appearance. So, it is a good idea to leave the cream cheese and evaporated milk out of the refrigerator to come to room temperature, or put them both in the microwave.
Although I think that vanilla extract would be a great in this, I decided to add lemon zest and lemon juice: I think that the acidity of the lemon would go very nicely with the tanginess of the cream cheese. I added a pinch of salt and then tasted the mixture: it was absolutely delicious, the lemon and cream cheese coming together just as I had expected. I then added eggs, blended, and poured the filling into an unbaked pie shell. I was very excited when I put the pie in the oven.
When I took the pie out of the oven, I was a bit surprised. Even though I had expected the pie to be white like cream cheese, the egg yolks had given the pie a faint yellow color. I was expecting the pie to taste like cheesecake, so I made a quick strawberry sauce to serve with the pie.
Although this pie was delicious, it was not what I had expected. Honestly, I was expecting something more like a cheesecake, but this pie tasted very similar to the filling of a cream cheese danish. Not bad, just not what I had expected.
Also, the lemon flavor did not come through as strongly as I had hoped: I think the egg yolks overpowered the lemon juice and lemon zest. I really liked the flavor of the filling when I tasted it before adding the eggs, so if I make this pie again, I will only use 1 egg instead of 3.
Overall, this cream cheese custard pie was a delicious success. It was filling yet still light, perfect as a satisfying yet still light dessert after Thanksgiving dinner. Even though it was not what I thought it was going to be, it was still good. Next time I will user fewer eggs, and it will be perfect.
Cream Cheese Pie Recipe:
1 8 oz. block cream cheese, softened (225g)
1/2 cup evaporated milk (120g)
3/4 cup white sugar (160g)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon salt
3 large eggs **See Note
1 9-inch pie crust, unbaked
Strawberry Sauce:
1 cup frozen strawberries (240g)
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon + 2 teaspoons raw honey
1/8 teaspoon salt
1. Bring evaporated milk and cream cheese to room temperature. Both of these ingredients need to be the same temperature so that they don't curdle when combined.
2. Combine all ingredients for filling. If you want to taste the filling and add more lemon, or possibly vanilla extract, add everything except the eggs, try the filling, make necessary adjustments, then add eggs.
3. Blend to combine.
4. Pour filling into an unbaked pie shell and bake at 350 F for 45 minutes, uncovered.
5. Although you could serve with strawberry sauce, I think the pie is better on its own.
NOTES:
*I think that this pie would be better with fewer eggs. I think that using just one egg would allow the cream cheese and lemon flavors to come through more, so if I made this again, I would use fewer eggs. I think the pie would still hold its shape with only 1 egg, so that is what I would recommend.
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Guam Recipes | CUSTARD PIE Recipe | Guam Food
This Guam Chamorro custard pie recipe is rich as it has 5 whole eggs and evaporated milk. It is luscious and bakes perfectly if you follow Paula's directions. Custard pie is the most popular pie among Chamorros. The evaporated milk in this custard pie recipe is what gives it the taste and texture Chamorros love in their custard pie.
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LINK TO GUAM CHAMORRO CUSTARD PIE WRITTEN RECIPE:
INGREDIENTS
Set 1
9 inch deep dish pie crust
Set 2
5 whole eggs
1/2 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Set 3
2 1/2 cups scalded evaporated milk
Tools: medium bowl, whisk, cookie sheet, electric beater, 4-cup measuring pitcher
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Egg Custard Pie with Cream Cheese | Old Fashioned Custard Pie with Cream Cheese
#baking #cooking #cookingfood #food #filipinocooking
Old Fashioned Pie recipe or Ingredients:
8 oz. Cream cheese (softened)
14 oz. Or 1 can of Sweetened Condense Milk
12 oz. Or 1 can of Evaporated Milk
3 whole eggs
2 egg yolk
2 tsp Vanilla
Pie Crust
Pie crust from scratch recipe here:
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Filipino Cooking Recipe | Filipino Cooking Video | Filipino Cooking
Ginger-Custard Pie | Traditional Trini Dessert
This custard pie is one of my all time faves! If you love cheese paynoose, this is a close comparison. This is great for parties, and limes and a decadent dessert that you can put together in a few minutes. This is best served cold!
Ingredients:
3 eggs
1 can of condensed milk- or less
1 can of evaporated milk- 12oz or 1 1/2 cups
a pinch of salt
dash of vanilla
1/2 tsp nutmeg- more or less
2 tablespoons finely grated ginger
Bake at 350 F in a water bath for 50mins- 1 hour.
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Please watch: Tasty Grilled Corn | Taste of Trini
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