|Puddings, Custards, And Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
Tip: Try custard pie for more results.
1 - 10 of 12 for berry custard pie
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Make a regular custard. Put the ... using a juicy berry like blackberry, either ... milk in the custard. Don't bake custard in as hot an oven as other pie.
Mix together well first five ingredients. Stir into rhubarb and if you like berries. Bake at 450 degrees for 10 minutes then reduce temperature to ...
Combine cornstarch, 1/2 ... in a baked pie shell. Beat egg whites until stiff. Add remaining salt and sugar. Cover with meringue and brown in slow oven.
For Meringue: In ... well wrapped. For Custard: Heat milk ... custard, top with remaining berries. Garnish with optional chocolate and pecans. Serves 6 to 8.
Combine sugar, flour ... lined 9 inch pie plate. Mix beaten ... crumbs. Sprinkle crumb mixture over berry filling. Bake 350 degrees about 1 hour or until done.
Blend the 1/3 ... If using canned pie filling, mix lemon ... adding to cool custard. Then chill ... cream. For fresh berry filling, sort out ... Serves 12 to 15.
Dot fruit with 2 tablespoons butter. Bake at 375 degrees for 15 minutes, reduce heat to 325 degrees, bake for 30 minutes more.
Bake a pie shell at 400 ... 12 minutes. Prepare custard by mixing sugar, ... thick and clear. Pour glaze over berries and custard. Stand in refrigerator.
Pour beaten egg ... berries. Pour into pie crust, place top ... golden brown. Note: if possible use fresh berries. Water in berries will make pie to runny.
Melt butter in ... Add lemon juice. Stir well. Add 1 cup berries to each pie shell. Pour mixture over berries. Bake at 325 degrees for 35 to 40 minutes.
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