QUICK EASY CUSTARD PIE
QUICK EASY CUSTARD PIE
With only a few ingredients you can make this pie is very easy and quick.
The secret in this pie's great design, and flavor, is the eggs and extracts.
Egg binding foods have been around for over 2000 years now. And since Roman times.
In fact, flavoring the eggs, and then binding them was also popular then.
In this traditional American version of the Custard pie. We present the traditional made one.
Very simple.
Just mix. pour and bake.
Chill just before serving.
Enjoy!
Ingredients:
2 1/2 Cups Milk
4 Eggs
1/2 Cup Sugar
1/4 Tsp Salt
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1 Frozen Pie Crust (Thawed)
Nutmeg to Sprinkle
Preheat Oven 400°
Bake 45-55 Minutes
Or till wooden stick draws clean
Thank You St. Rocco's Chicago Heights (1960's) for this wonderful recipe!
Cooking made simply from the World's Table
Cooking made simply from the World's Table
Triple Coconut Custard Pie ~ Coconut Custard Pie Recipe ~ Torani Pie Day ~ Noreen's Kitchen
I had so many requests for coconut custard pie, how could I leave it off the list? So today we have coconut custard pie with my own twist! Triple coconut custard pie with flake coconut, coconut milk and Torani coconut syrup! This is super boosted coconut flavor that is sure to please any coconut lover at your holiday table or celebration!
This recipe is old school custard pie! Baked in the oven until set then chilled before serving. It is creamy, thick and delicious. I also have a quick and easy coconut cream pie recipe on my channel that you can find here:
The difference between the two is that the coconut cream pie has the filling usually made on top of the stove, in my case I used instant pudding and folded in whipped cream and top with more whipped cream and chill till set. The coconut custard pie filling is mixed up using raw eggs and poured into a blind baked pastry shell and baked until set. They both need to be refrigerated all the time until served. This is one of our family favorites.
I started with a blind baked pastry shell using my cream cheese pie crust that you can find here:
I like to bake my shell in a 350 degree oven for 25 minutes then remove it and turn the oven down to 325 to bake the pie.
I mixed up all the ingredients to make this super simple custard. Eggs, sugar, flour, milk, coconut milk, Torani coconut syrup and vanilla. Easy! Pop in the oven for an hour to an hour and 15 minutes and you're good to go.
You will want to allow this pie to come to room temperature before refrigerating so that the filling will not weep upon cooling. When you get ready to serve it, get some sweetened whipped cream and go to town! This pie is delicious and very easy to make! I think that some people may think that this is more difficult that this. It isn't! You are going to love this pie!
I hope you give this triple coconut custard pie a try and I hope you love it!
Happy Piesgiving!
A printable version of this recipe is available on my website:
You can find Torani on their website: torani.com
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Amazing Coconut Cream Pie From Scratch
This dreamy coconut cream pie has a custard FILLED with natural coconut flavor from coconut milk and toasted coconut in a crisp pie crust all topped with mounds of whipped cream. Thanks to COLLIDERS® Refrigerated Desserts for sponsoring this video, and thanks to BRIAN for making a special appearance!! You can find COLLIDERS® near the refrigerated pudding aisle! This pie can be made days in advance and is the perfect pie for parties, picnics, and any family dinner you want to make that much more special.
RECIPE:
Coconut is one of my ALL TIME favorite flavors but so many coconut cream pies have preservatives, artificial coconut extract or sad, soft pie crusts you have to eat around. All of these things have no place in a good recipe so you better bet this pie is amazing with lots of natural coconut flavor, a CRISP butter crust and mounds of fresh whipped cream topped with toasted coconut. #ad #Colliders #LoveItSpoonIt
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Custard Pie
Custard pie is an old fashioned, southern dessert that people have been making for nearly 200 years. With eggs and milk being the main ingredient to make a custard filling – and nutmeg sprinkled on top – this pie is smooth, silky and ridiculously rich. It’s always a big hit at my house.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
4 cups milk
1 cup sugar
5 eggs
2 teaspoons vanilla
dash of nutmeg
INSTRUCTIONS
Beat together sugar, eggs, nutmeg, and vanilla then add milk.
Mix together and pour into unbaked pie shell, sprinkle top with nutmeg
Bake at 350 degrees for 45 minutes or until set.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
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Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
The Miracle Coconut Pie Recipe from Southern Smarts
This is called the Miracle Pie because it makes it's own crust. For more fabulous southern recipes please visit SouthernSmarts.com and click on the Southern Recipes Tab.
Impossible Creme Brulee Pie
Makes it's own crust! This simple custard pie is a perfect dessert for any crowd. But makes an especially lovely addition to holiday pie tables.
Find the full recipe here: