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    Custard Pie and variation


    Source of Recipe


    Lily Wallace New American Cookbook 1945


    Recipe Introduction


    Custard pie.. Apple custard, Caramel custard, coconut custard, coffee custard, date custard, lemon custard, Macaroon, Orange, squash, vanilla have your eyes crossed yet?


    List of Ingredients


    • 3 eggs
    • 3/4 cup sugar
    • 1/2 tsp salt
    • 3 cups milk
    • 1 tsp vanilla


    Instructions


    1. Roll pie crust into 1/8 inch thick and in inches larger than plate. Line a 9 inch plate with the crust. Fit loosely. Fold back edges all the way around and bring this double fold to an upright position. Flute the double fold.
    2. How to flute: Place the floured tip of a knuckle or indetx finger of right hand against the fold on the inside of the pie rim so that is it between the tips of the thumb and index finger of the left hand, which are on the outside of the rim. Pinch gently then remove the fingers and continue this around the entire pie.
    3. Pie: Combine the eggs, sugar, salt. Add the milk and vanilla. Pour into the shell.
    4. Bake at 450F in a preheated oven for 30 to 40 minutes or until knife inserted in the center comes out clean.
    5. Apple Custard: Add 1 1/2 cup apple sauce to the pie recipe and reduce the milk to 2 cups.
    6. Caramel Custard: Melt brown sugar in frying pan then add to the recipe.
    7. Coconut Custard: Add 1/4 cup shredded coconut to mix.
    8. Coffee Custard: Sub 1 1/2 cups strong coffee for an equal amount of milk
    9. Date Custard: Simmer 1/4 cups dates 20 minutes in the milk to be used. Rub dates thru a sieve and add pulp with the milk to the custard.
    10. Lemon custard: Add the grated rind of 2 lemons to recipe and omit the vanilla
    11. Macaroon Custard: Sub 1/2 tsp almond for the 1 tsp vanilla and sprinkle with 1/2 cup macaroons before baking
    12. Orange Custard: Add grated rind of 2 oranges to recipe and omit vanilla
    13. Squash custard: Add 2 cups mashed squash, 1 tbsp melted butter, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp ginger to recipe. Sub 1 1/4 cup brown sugar for 3/4 cup sugar and reduce milk to 2 cups
    14. Vanilla Custard: Increase the vanilla to 2 tsp.
 

 

 

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