Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie ...

On a recent cold and blustery morning, one of my sisters texted a recipe for egg custard pie. She'd started Thanksgiving preparations nearly two weeks early, baking the cornbread and boiling chicken ...

Preheat oven to 400 degrees. In a mixing bowl, beat eggs with the sweetened condensed milk. Stir in melted butter and hot water to egg mixture then add vanilla, salt and nutmeg. Next pour the custard ...

Beat 2 eggs until light and frothy. Stir in sugar, cornstarch, salt, vanilla, and pieces of butter. Gently mix in diced nectarines. Pour fruit and custard filling carefully into pie shell, making sure ...

1 ½ cups of egg substitute (or 6 eggs) 1 cup white sugar 1 tsp vanilla extract 1 pinch salt 1/2 tsp nutmeg 2 cups skim milk 1 unbaked pie crusts (9 inch) Preheat oven to 475 degrees F. In a large bowl ...

Looking for a simple and delicious coconut dessert for the coconut lovers in your life? This coconut custard pie is creamy and delicious and makes it’s own crust. And a bonus that you mix this ...

This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, ...