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Published August 12, 2009, 12:00 AM

ONLINE EXTRA - CUSTARD PIES: Lemon Custard Pie . . . Old-Fashioned Egg Custard Pie . . . Coconut Custard Pie, etc.

By: Herald Staff Reports,

Lemon Custard Pie

1 lemon

2/3 cup water

1 cup plus 3 tablespoons sugar, divided use

4 eggs, separated

1 tablespoon cornstarch

Unbaked 9-inch pie shell

Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie shell and bake 30 minutes.

Beat egg whites, gradually adding remaining 3 tablespoons sugar, until very stiff. Place on custard pie. Increase oven heat to 450 degrees; return pie to oven and bake until meringue peaks brown lightly.

Old-Fashioned Egg Custard Pie

4 tablespoons sugar

¼ cup butter

4 eggs

2 cups milk

3 tablespoons flour

Mix well. Pour into uncooked pie shell; sprinkle with nutmeg if desired. Bake at 300 de-grees until custard is set and lightly brown.

Coconut Custard Pie

Pie Pastry for single crust 9-inch pie

4 eggs

2 cups 2 percent milk

1 cup Equal Spoonful (see note)

2 tablespoons cornstarch

½ teaspoon salt

½ cup toasted flaked coconut

1 teaspoon coconut extract (optional)

Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edges. Pierce inside of crust with tines of a fork. Bake in pre-heated 375-degree oven 10 to 12 minutes or until light golden in color. Cool on wire rack while preparing filling.

Beat eggs until well combined. Whisk in milk, Equal®, cornstarch and salt until blended. Stir in coconut and extract. Pour egg mixture into baked pastry shell.

Bake in 375-degree oven 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve at room temperature or well chilled.

Yield: Serves 8.

Note: May substitute 24 packets Equal sweetener.

Easy Coconut Custard Pie

1 cups sugar

2 tablespoons all-purpose flour

2 eggs

½ stick butter, melted

1 cup milk

1 teaspoon vanilla

1 6-ounces package coconut

Mix all ingredients and blend well. Pour into a 9-inch unbaked pie shell. Bake for 45 min-utes at 350 degrees or until crust is brown and custard is firm.

Cantaloupe Custard Cream Pie

1 cup sugar

2 tablespoons all-purpose flour

3 eggs, beaten

1 cup cantaloupe, pureed

1 teaspoon vanilla

1 tablespoon heavy cream or

1 tablespoon Coffee-Mate French vanilla

Nonfat creamer

2 tablespoons butter, melted

1 Jiffy pie shell, baked

1 cup Cool Whip or

1 package Dream Whip, prepared

Combine sugar and flour in a pan, add eggs and mix well. Stir in pureed cantaloupe. Cook over medium heat, stirring constantly, until mixture boils and begins to thicken. Remove from heat. Stir in vanilla and melted butter. Pour into cooked pie shell and cool. Spread with whipped topping. Chill and serve.

Peach Custard Pie

1 pint dried peaches

1 uncooked deep dish pie shell

CUSTARD:

3 eggs

½ cup sugar

1½ cups milk

1 teaspoon vanilla

1 tablespoon flour

½ stick butter

Stew peaches until soft. Sweeten to taste and mash well. Pour into uncooked deep-dish pie shell and top with custard.

CUSTARD: Cream butter and sugar. Add flour and eggs and beat well. Add milk and va-nilla; pour over peaches and bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.

Pecan Custard Pie

¾ cup coarsely chopped pecans

8-inch baked and cooled pie shell

1 3-ounces package golden egg custard mix

2 cups milk

1 egg yolk (optional)

Sprinkle pecans in bottom of pie shell. Blend custard mix with milk in a saucepan; add egg yolk. Bring to a boil quickly. Remove from heat; cool 15 minutes, stirring often. Pour into pie shell and chill until set, about 3 hours. Refrigerate any leftover pie.

Pumpkin Custard Pie

1 baked pie shell

1½ cups canned pumpkin

1 2/3 cups evaporated milk

1½ teaspoons pumpkin pie spice

1 package golden egg custard mix (small)

¼ cup packed brown sugar

1 egg yolk

Combine custard, pumpkin, sugar, milk, egg yolk and spice. Bring quickly to boil stirring constantly. Pour into baked pie shell. Chill and serve with whipped cream.

Peanut Butter Custard Pie

½ cup crunchy peanut butter

1 cup powdered sugar

1 3-ounce package custard pudding mix

2 cups milk

1 cup whipping cream or Cool Whip

1 baked 9-inch pie shell

Mix peanut butter and sugar until crumbly, reserve ¼ cup to sprinkle on top of pie. Sprin-kle remaining peanut butter mixture into baked pie shell. Prepare custard filling with milk according to package directions. Chill until set. Put whipped cream or Cool Whip on top. Serve chilled.

Yield: 1 9-inch pie.

Rhubarb Custard Pie

8-inch baked pie shell

FOR CUSTARD:

¼ cup sugar

2 tablespoons cornstarch

1 cup milk

2 egg yolks

FOR RHUBARB SAUCE:

3 cups rhubarb, cut ½-inch thick

2/3 cup sugar

2 tablespoons water

FOR MERINGUE:

3 egg whites

¼ teaspoons cream of tartar

6 tablespoons sugar

Stir together sugar and cornstarch in small saucepan. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Beat egg yolks slightly and stir a small amount of hot milk mixture into yolks, then stir that mixture back into pan. Cook and stir until custard is thickened and smooth. Cover custard to keep warm. Toss rhubarb with sugar in small pan. Add water and cook over very low heat just until rhubarb is tender-crisp — don’t let it get soft. Cover sauce.

For Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drain rhubarb sauce and fold into custard. Turn warm custard into baked pie shell. Heap meringue onto filling; spread over filling, carefully sealing meringue to edge of crust. Bake in preheated 400 de-gree oven 10 minutes or until a delicate brown. Cool away from draft. If not served immedi-ately, store pie in refrigerator.

Banana Custard Pie

3 medium-size bananas

1 teaspoon lemon juice

1 teaspoon vanilla

¼ teaspoon ginger

¼ teaspoon salt

4 large eggs

½ cup milk

½ cup heavy cream

1/3 cup light brown sugar

1 unbaked pie shell

Peel and cut bananas in thirds, place in blender with lemon juice, vanilla, ginger and salt. Process until smooth. Beat eggs lightly with fork. Add milk, cream, sugar and do not over beat. Turn into banana mixture, turn into unbaked pastry shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes until custard is set.

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