Elaine Mazur's Custard Pie (Also Rice, Tapioca and coconut )
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Why I Love This Recipe
This is my grandmothers recipe She mostly tripled the recipes and baked them in Glass baking pans or bowls as a custard pudding. I use this basic custard for alot of my other pies :)
*NOTE If making them as custard puddings remember to add a pan of water on bottom rack!
Ingredients You'll Need
Deep dish pie pan
Crust for Deep dish homemade or store bought. Poke a few holes w/ a fork on bottom of crust
3 Large eggs
1/2 cup sugar
1/8 tsp salt
1 tsp Vanilla
2 2/3 cup milk
Pinch of nutmeg
Large pinch of cinnamon
1 tsp powdered sugar
For rice custard pie:
Add 1 cup of rice
For Tapioca custard pie:
Add 1 cup of tapioca
For coconut custard pie:
Add 1 1/2 cups sweetened flaked coconut
Directions
Preheat oven to 350F
Put eggs in bowl and mix them up well
Then add milk, vanilla, sugar and salt and mix well
Pour in pie crust
Mix in small bowl powdered sugar, nutmeg and cinnamon
Sprinkle lightly over top of pie
Cover edges of crust w/ tin foil to prevent burning
Bake at 350F
For Rice pie
Pour rice into crust before adding custard and powdered sugar topping
For tapioca pie
Pour tapioca into crust before adding custard and powdered sugar topping