Post by April B. on Feb 27, 2003 10:09:44 GMT -6
I found this today at
www.chitterlings.com
Blender custard pie recipe
1/2 cup sugar
1 teaspoon vanilla
4 eggs
2 cups of milk
1/2 cup bisquick
Put all the above ingredients in blender except the bisquick.
Blend at low speed for 1 minute.
Add the bisquick, blend for 4 minutes.
Pour all ingredients into a greased 11 inch pie plate.
Bake at 350 degrees for 40-45 minutes, insert a knife, it comes out clean the pie is done.
Sprinkle with nutmeg.
You can also add coconut to the above ingredients before baking.
french coconut pie
2 1/4 cups white sugar
2 tablespoons all-purpose flour
6 eggs
1 cup buttermilk
1/2 cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans
2 prepared 8 inch pastry shells
1 Preheat oven to 350 degrees . In a small bowl, mix together the sugar and flour.
2 In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
3 Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
SOUR CREAM LEMON PIE
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish
Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
www.chitterlings.com
Blender custard pie recipe
1/2 cup sugar
1 teaspoon vanilla
4 eggs
2 cups of milk
1/2 cup bisquick
Put all the above ingredients in blender except the bisquick.
Blend at low speed for 1 minute.
Add the bisquick, blend for 4 minutes.
Pour all ingredients into a greased 11 inch pie plate.
Bake at 350 degrees for 40-45 minutes, insert a knife, it comes out clean the pie is done.
Sprinkle with nutmeg.
You can also add coconut to the above ingredients before baking.
french coconut pie
2 1/4 cups white sugar
2 tablespoons all-purpose flour
6 eggs
1 cup buttermilk
1/2 cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans
2 prepared 8 inch pastry shells
1 Preheat oven to 350 degrees . In a small bowl, mix together the sugar and flour.
2 In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
3 Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
SOUR CREAM LEMON PIE
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish
Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
