Grandma's Egg Custard Pie
Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.
pie crust, eggs, sugar, salt, vanilla, egg white, scalded milk, nutmeg, food coloring
Rhubarb Custard Pie III
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
pie shell, rhubarb, egg yolks, egg whites, sugar, salt, flour, scalded milk
Sherry Chiffon Pie
A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
chocolate cookie, gelatin, water, scalded milk, salt, sugar, eggs, almond extract, sherry, almonds