Best Easy Custard Pie Recipes

SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350°F.
• Blend all ingredients in blender or food processor.
• Grease and flour a 10-inch pie plate.
• Pour mixture in pan and bake for 45 minutes or until custard is set.
• Chill well before serving.

IMPOSSIBLY EASY PEAR-CUSTARD PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
• In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
• Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE

Steps:

• Place 1/2 pie crust into pie plate.
• Put the rhubarb in the crust and cover with 1/2 cup sugar.
• Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
• Sprinkle top with cinnamon.
• Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
• Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
• Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?

FAST AND EASY COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Spray a 10 inch pie plate with cooking spray and then dust with flour.
• (Or grease it and then flour it in your usual method.) In a blender place everything but the coconut.
• Mix until it is blended.
• Add the coconut and blend for a few seconds or until it is all mixed.
• Pour it into the pie plate and bake for 50-60 minutes.

GRANDMA'S EASY EGG CUSTARD PIE RECIPE...CIN

Steps:

• 1. Wisk all ingredients together, pour into a 9 1/2" deep dish pie plate lined with an unbaked pie pastry crust. Bake at 340 dF for approximately 1-hr 10-min or until set in the middle. Cover the pastry crust edges with a pie shield or foil after being in oven about 30 minutes; so it does not get tooo brown.
• 2. *NOTE: I wanted to use sour milk instead so... I made 'sour milk' by adding 2 Tablespoons of lemon juice (can also use distilled white vinegar) in a 4-cup measuring vessel and adding the whole milk. Just gave it a stir and let set about 15 minutes to thicken and looked like it was begining to curdle.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350 Grease pie plate 9 x 1/4 in.
• Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
• Add banana mixture: stir until blended.
• Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
• Cover and refriderate about 2 hours until chilled.
• Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
• Store covered in refriderator.

EASY CUSTARD PIE

Steps:

• 1. Heat oven to 450. If your oven tends to run a bit hot, cover the edges of the pie crust with strips of foil.
• 2. Thoroughly mix eggs, sugar, salt, and vanilla.
• 3. Gradually add scalded milk; pour immediately into unbaked pie shell. (To avoid spills, fill at the oven. I always put foil underneath the pie just in case any filling boils over. Burned milk is a mess to clean up, and it smells awful!)
• 4. Sprinkle top with as much nutmeg as you want. We like a lot!
• 5. Bake about 20 minutes or until a table knife inserted 1" from the side of filling comes out clean. The filling may look a little bit soft, but it will set later.
• 6. This pie is best served slightly warm with either Cool Whip or whipped cream on top; however, we love it cold with toppings, too.

DUTCH'S EASY-EASY APPLE CUSTARD PIE

Steps:

• 1. Blind bake the frozen pie crust for 5~10min @ 350^
• 2. Load the full can of pie apples into the crust
• 3. Make the Custard according to instructions on the box. I cut the milk down a little and do it in the micro-wave.
• 4. Pour the Custard over the apples and bake about 35~40min @ 350^ or until the Custard is set. Let cool and then into your fridge for a couple hours before you cut. It doesn't get much easier than this! Because I thought the canned apples were too sweet, I plan to poach my own, using a Splenda simple syrup next time. I'm also going to try Pears when they're in season.

PUMPKIN PIE CUSTARD (VERY QUICK & EASY)

Steps:

• 1. Beat all ingredients together.
• 2. Pour into a lightly buttered 9x13 (or equivalent) pan. Sprinkle with cinnamon, if desired.
• 3. Bake at 325 degrees for 25-30 minutes. Watch carefully as oven temperatures vary.
• 4. Cool until warm. Serve with whipped cream, if desired.

AMAZINGLY EASY CUSTARD PIE

Steps:

• 1. Combine milk, sugar, baking mix, eggs, butter and vanilla in a blender for 3 minutes and pour into greased 9 inch pan. Let stand for 5 minutes.
• 2. Sprinkle cinnamon and nutmeg on top. If using coconut, sprinkle coconut on top before spices (spices go on top).
• 3. Bake at 350 degrees for 40 minutes.

EASY SOUR CREAM-PUMPKIN CUSTARD PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned.
• Reduce oven temperature to 350°F. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp. spice with whisk until blended. Pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set.
• Mix remaining sour cream, 1 Tbsp. granulated sugar and remaining spice until blended; carefully spread over pie. Bake 10 min. Cool completely. Keep refrigerated.

EASY CUSTARD PIE

Steps:

• 1. Bake pie shell for 10 minutes and set aside. In a bowl, combine sweetened condensed milk, water, vanilla and salt. Add eggs and mix well. This is the time to stir in additional ingredients if you are adding them.
• 2. Pour into pie shell. Sprinkle with nutmeg if using.
• 3. Bake in a 425 degree oven for 20 minutes. Reduce heat to 325 degrees and continue to bake for 30 minutes or until knife inserted in center comes out clean. It will be a little wiggly but will set up in the fridge.

EASY AND YUMMY RHUBARB CUSTARD PIE

Steps:

• 1. Unfold pie crust in 8" pie plate
• 2. Cut Rhubarb into 1/4 to 1/2 inch pieces. We use fresh when in season or frozen when not available. If you use frozen make sure you drain off excess water from thawing,
• 3. Place cut up Rhubarb in bottom of pie shell.
• 4. Im mixing bowl whisk egg, flour, sugar and heavy cream.
• 5. Pour mixture over Rhubarb in pie shell. Bake at 350 for 45- 50 minutes. Cool and Eat !

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

EASY COCONUT CUSTARD PIE

Steps:

• In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
• Scrape bowl, and mix or whisk again til very well mixed.
• Add coconut, and mix/whisk in well.
• Pour into a 9" or 10" deep-dish greased pie plate.
• Bake at 350º for 50-55 minute or til set.
• Serve warm, room temperature or chilled.
• ***Thispie tends to juice over just a bit, I put it on the rack in center of oven, then on the rack below, I put a little foil just slightly bigger than the pie plate to catch the juice.
• Pie will sink slightly after cooling a bit.
• Good with vanilla or butter pecan ice cream when served slightly warm!

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Mix bananas and lemon juice set aside.2. Stir remaining ingredients except whipped topping and walnuts in medium bowl until blended. Add banana mixture stir until blended. Pour into pie plate.3. Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean cool. Cover and refrigerate about 2 hours or until chilled. Spread with whipped topping sprinkle with walnuts. Drizzle with caramel topping. Store covered in refrigerator.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 345 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 75mg Sodium 230mg Carbohydrate 55g (Dietary Fiber 1g) Protein 8g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 20% Iron 2% DIET EXCHANGES: Not Recommended.BETTY'S TIP: Don't throw away those speckled brown bananas! Their sweet flavor and soft texture are what make this easy pie so delicious.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY EGG CUSTARD PIE

Steps:

• 1. Beat eggs yolks slightly;beat in sugar, salt, nutmeg, scalded milk and vanilla. Brush pie shell lightly with oil. Pour egg mixture into pie shell. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees. Bake 25 to 30 minutes longer or until knife inserted in center comes out clean. The center may still look a bit soft but will set later. Baking too long makes custard watery. Best if served slightly warm.

EASY COCONUT CUSTARD PIE

Steps:

• Preheat oven to 425 degrees.
• Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium mixing bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut.
• Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Chill, if desired. Refrigerate leftovers.