|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...
1 - 10 of 111 for custard pie evaporated milk
Preheat oven to ... Add sweetened condensed milk, water, vanilla, ... desired. Refrigerate leftovers. Makes one 9-inch pie. Omit coconut. Proceed as above.
Combine custard, pumpkin, sugar, milk, egg yolk ... Bring quickly to boil stirring constantly. Pour into baked pie shell. Chill and serve with whipped cream.
In large mixer ... and 3/4 cup milk; blend. Beat ... pan. Gently spoon custard over cake batter ... 1/4 cup confectioners' sugar and beat until thickened.
Mix in bowl ... floured 9 inch pie plate. Sprinkle with ... approximately 40 minutes. Makes own crust. (For coconut variation, add 1 cup shredded coconut.)
Pour into unbaked 9 inch pastry shell. bake at 425 degrees 15 minutes. Reduce heat to 350 degrees; bake 30 to 35 minutes longer until knife inserted ...
In a bowl, ... of a 9-inch pie plate. Arrange apples ... 20 minutes. Whisk milk, egg and ... minutes and pour custard over apples. Bake ... on a wire rack.
Mix ingredients. Put into pie crust. Bake at ... inserted near center, comes out clean). Cover with meringue and bake at 375 degrees until lightly browned.
Preheat oven to ... Place blueberries in pie crust. In a ... sugar, gradually add evaporated milk, stirring until ... longer. Cool completely before slicing.
Mix all ingredients together well. Pour into pie shell. Bake at 400 degrees for 1 hour or until knife inserted in center comes out clean; cool before serving.
Slice peaches and place in deep dish pie shell. Mix remaining ... oven (400) for about 10 minutes. Lower temperature to 350 and bake approximately 1 hour.
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