Make it Yourself... Custard Type Pies

 Custard pies with a soft, silky texture are simple pies using milk, eggs, sugar and flavoring. Transparent pies made of eggs and sweeteners such as Pecan, and Chess pies are of this category. Custard pie also can be a plain baked custard of which one of these would be pumpkin as well as just baked custard. 
 They will continue to bake after they come out of the oven, so they should be still a little soft in the middle. Check for doneness, a clean table knife inserted about two-thirds of the way from the edge. You want them to be just set, but still moist. Unlike baked custard cups the pie crust keeps the filling from over-cooking instead of using a water bath. 
Here are two of the best custard-type pies.
Pumpkin Pie
Unbaked Pumpkin pie
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon Cinnamon
1/2 teaspoon each of Nutmeg, Ginger, Cloves and Allspice
1 1/2 cups pumpkin (a 15 ounce can pumpkin puree not pie filling)
Large can Carnation Evaporated Milk
2 large eggs
Mix the sugar and spices well so they don’t all go in one place
Add the pumpkin, milk and eggs. Mix till blended. Do not over beat just blend
Pour into a 10 inch deep pie plate. If using smaller pie plate bake 2 pies
Bake at 425° for 15 minutes, lower temp and bake at 350° for 35 minutes or until cold table knife inserted just off center comes out clean. Cool, top with whipped cream and enjoy.

 Lemon Chess Pie
Lemon Chess Pie
1 unbaked pie crust
1 egg white, lightly beaten
4 large eggs, separated
¾ cup sugar
¼ cup butter, melted
½ cup fresh lemon juice
  Preheat oven to 350°. Brush pie crust with beaten egg white. Bake 6 minutes. Remove from oven and cool on a wire rack. (abut 30 minutes.) 
  Beat 4 egg white at high speed until stiff peaks form.
  Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into partly baked pie crust.
  Bake at 350° for 25 to 30 minutes until set. Cover lightly with foil if getting too brown. Remove from oven to wire rack and cool completely. About one hour. Garnish, if desired with whipping cream and lemon peel, or fresh raspberries.

2 comments:

  1. Pumpkin pie & my former mother-in-law's rhubarb custard & a friend's rhubarb custard are my favorites. (The rhubarb custards are different, but both very good!)

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  2. Hi Nadine, Rhubarb custard is one of my all time favorites also. Have a Special Holiday Season.

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