|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
1 - 10 of 386 for egg custard pie shell
Beat eggs slightly, add sugar, ... Line a deep pie pan with pastry. ... Brush the pie shell with melted butter and pour in the custard filling. Sprinkle with ... to allow to set.
Preheat oven to ... aside. Bake pastry shell 8 minutes; cool ... mixing bowl, beat eggs. Add sweetened ... Makes one 9-inch pie. Omit coconut. Proceed as above.
Preheat oven to ... aside. Bake pastry shell 8 minutes; cool ... medium bowl, beat eggs. Add sweetened ... Refrigerate leftovers. Omit coconut. Proceed as above.
Combine sugar and flour in a pan, add eggs and mix well. ... butter. Pour into cooked pie shell and cool. Spread with whipped topping. Chill and serve. .com
Sprinkle pecans in bottom of pie shell. Blend custard mix with milk in a saucepan; add egg yolk. Bring to ... about 3 hours. Refrigerate any leftover pie.
Stir together sugar ... and boils. Beat egg yolks slightly and ... and stir until custard is thickened and ... custard into baked pie shell. Heap meringue ... store pie in refrigerator.
Combine custard, pumpkin, sugar, milk, egg yolk and spice. ... to boil stirring constantly. Pour into baked pie shell. Chill and serve with whipped cream.
Fill pie shell to level with ... Mix together all custard ingredients and pour ... salt to stiff egg whites and blend ... return to oven for 12 to 15 minutes.
Put filling, custard and cheese into pie shell. Bake at 350 to 375 degrees for 40 minutes until set.
Mix together and pour into pie shell: Pare and slice 3 to 4 firm pears. Spoon into mixture already in pie shell. Bake approximately 35 minutes at 375 degrees.
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