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Results 11 - 20 of 24 for custard berry pie
Preheat oven to 425 degrees. Place berries in crust. In bowl mix flour with sugar. Gradually add milk, stirring until smooth. Whisk in eggs ...
Blend the 1/3 cup sugar ... If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 ... cream. For fresh berry filling, sort out 2 cups ... Serves 12 to 15.
Blend eggs, milk, sugar, salt, and vanilla well. Pour into pie crust. Top with berries. Bake at 425 for 25-30 minutes.
Combine sugar, flour and berries ... lined 9 inch pie plate. Mix beaten eggs, milk ... crumb mixture over berry filling. Bake 350 degrees about 1 hour or until done.
Combine the egg substitute or ... Coat 6 (6-ounce) custard cups with nonstick cooking spray ... tablespoons of Summer Berry Sauce or light canned cherry pie filling.
16. BLUEBERRY TART
Mix 2 1/2 cups graham ... add lemon juice to can of blueberry pie filling. Pour over cooked custard. Cover with Cool Whip. Sprinkle with crumbs.
17. SCOTCH TRIFLE
Break cake into small pieces and place in glass bowl. Sprinkle with whiskey then layer 1/2 of the pudding, then berries or cherries. Repeat ...
Combine cornstarch, 1/2 cup sugar, ... in a baked pie shell. Beat egg whites until ... salt and sugar. Cover with meringue and brown in slow oven.
For Meringue: In large mixing ... well wrapped. For Custard: Heat milk slowly. Mix ... Garnish with optional chocolate and pecans. Serves 6 to 8.
Dot fruit with 2 tablespoons butter. Bake at 375 degrees for 15 minutes, reduce heat to 325 degrees, bake for 30 minutes more.
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