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Full Online Book HomeLearning KitchenPies - Custard - Egg Custard Pie
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Pies - Custard -  Egg Custard Pie Post by :perry.saevik Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1332

Click below to download : Pies - Custard - Egg Custard Pie (Format : PDF)

Pies - Custard - Egg Custard Pie

Crust:
1 1/2 c crushed Vanilla Waffers
6 Tbsp Butter
2 Tbsp Sugar

Filling:
1/3 c sugar
2 eggs
2 egg yolks
pinch of salt
2 1/2 c Milk, Hot
1/2 tsp Vanilla


Mix the ingredients for the crust and form crust in a buttered 9 inch pie dish. Set aside

For filling, beat the sugar, eggs, egg yolks and salt until perfectly smooth. Add hot milk gradually stirring constantly. Add vanilla. Pour into pie shell. Bake at 450 for 10 minutes reduce heat to 325 and continue baking for 20 to 25 minutes or until set.
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Applesauce and sour cream add fresh flavor and a custard-like filling to this take-off of a shoofly pie. 1 9 inch pie crust Filling: 1/3 cup sugar 2 tablespoons flour 1 teaspoon apple pie spice* 1 cup applesauce 2/3 cup dairy sour cream 1/3 cup molasses 1 egg, beaten Cake:1/2 cup sugar 1/4 cup margarine or butter, softened 1/2 cup sour milk** 1 egg 1 teaspoon vanilla 1 1/4 cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour*** 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda Glaze: 1/2 to 3/4 cup powdered sugar 2 tablespoons coffee Prepare
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Use a ready made Pastry Flan Crust, or, make quantity of Shortcrust Pastry or buy frozen sheets, to line a 24 x 4 cm (10" x 1 1/2") loose bottomed flan tin and bake blind at 200c (400F) for 20 minutes or until golden. Remove from oven and remove foil and weights. Brush liberally with lightly beaten egg white (surplus from below) and return to oven for 5 mins to seal crust. Reduce oven temp. to 160c (320F) you will then require: 2 Eggs 2 Egg Yolks 2 cups Cream
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