Search Results (115 found)
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The beautiful pairing of strawberries and rhubarb, combined with a smooth custard, creates a mouth-watering and irresistible pie.
The beautiful pairing of strawberries and rhubarb, combined with a smooth custard, creates a mouth-watering and irresistible pie.
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Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry–-try blueberries and halved strawberries, too.
Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry–-try blueberries and halved strawberries, too.
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This is a thick, creamy and wonderfully sweet custard pie filled with lots of coconut. It bakes up beautifully and is terrific served with unsweetened whipped cream with a dusting of nutmeg.
This is a thick, creamy and wonderfully sweet custard pie filled with lots of coconut. It bakes up beautifully and is terrific served with unsweetened whipped cream with a dusting of nutmeg.
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This lovely recipe makes two pies, so it 's perfect for delighting a small crowd. And it couldn't be easier. Eggs, sugar, evaporated milk, vanilla, cornstarch and butter are stirred together, poured into waiting crusts, sprinkled with coconut, and baked.
This lovely recipe makes two pies, so it 's perfect for delighting a small crowd. And it couldn't be easier. Eggs, sugar, evaporated milk, vanilla, cornstarch and butter are stirred together, poured into waiting crusts, sprinkled with coconut, and baked.
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This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
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The coconut custard filling in this pie is sensational, but the real surprise is the coconut streusel topping that's sprinkled on just before it's run under the broiler and served.
The coconut custard filling in this pie is sensational, but the real surprise is the coconut streusel topping that's sprinkled on just before it's run under the broiler and served.
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This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
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Lots of good-tasting things in this rich pie 's filling: shredded coconut, evaporated milk, nutmeg, vanilla and eggs. It cooks up into a velvety custard that is poured into a pie shell and baked.
Lots of good-tasting things in this rich pie 's filling: shredded coconut, evaporated milk, nutmeg, vanilla and eggs. It cooks up into a velvety custard that is poured into a pie shell and baked.
Ingredients:
pie crust, eggs, sugar, salt, nutmeg, vanilla, milk, evaporated milk, whipping cream, coconut
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Fresh rhubarb is cut into small pieces and piled into a prepared crust. A creamy custard filling is stirred up with eggs, a bit of milk, flour, sugar and nutmeg, and then it 's poured over the rhubarb. The pie is slipped into the oven for an hour until the custard is set. Cool it slightly before serving.
Fresh rhubarb is cut into small pieces and piled into a prepared crust. A creamy custard filling is stirred up with eggs, a bit of milk, flour, sugar and nutmeg, and then it 's poured over the rhubarb. The pie is slipped into the oven for an hour until the custard is set. Cool it slightly before serving.