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Elaine Mazur's Custard Pie (Also Rice, Tapioca and coconut )


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

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


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



For coconut pie:


Pour coconut into crust before adding custard you can stir custard into coconut lightly then add topping


Pairs Well With


Notes

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!

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