6357 pie egg milk Recipes

granulated sugar, cornstarch, flour, salt, eggs, milk, butter, vanilla, mound coconut, baked 9 inch pie shell, cooled, toasted coconut (optional)

lightly packed crushed shortbread cookies with pecans (16 cookies), butter or 3 tbsp margarine, melted, gold medal all-purpose flour, sugar, gold medal all-purpose flour, cream cheese, softened, cream cheese, softened, ground cinnamon, ground nutmeg, ground ginger, eggs, pumpkin puree (not pumpkin pie mix), milk

whole wheat bread, eggs, milk, canned pumpkin, pumpkin pie spice, butter , for serving, syrup , for serving, fresh fruit , as a side

sourdough bread, eggs, milk, brown sugar, pumpkin pie filling, pure vanilla extract, ground cinnamon, ground ginger, ground nutmeg

unflavored gelatin, cold water, white sugar, cornstarch, eggs, milk, vanilla ice cream, vanilla extract, heavy whipping cream, pie crust, baked

carrots, chopped, stalks celery, chopped, fresh or frozen peas, fresh or frozen green beans, thawed, corn kernels, yellow onion, diced, quartered red potatoes, chicken broth, thyme, salt, ground black pepper, dry chicken gravy mix, water, double crust ready -to-use pie crusts (such as pillsbury), whole roasted chicken, bones and skin removed , meat shredded, butter , cut into pieces, egg, milk

pecan pie, frozen, egg, milk, unsalted butter, melted and cooled, vanilla extract, all-purpose flour, sugar, baking powder, salt, sugar, cinnamon

pastry for double-crust pie (9 inches), sugar, cornstarch, ground cinnamon, ground allspice, sliced peeled fresh pears, fresh or frozen cranberries, thawed, butter, egg, milk, sugar

double crust recipe for 9-inch pie, blueberries, cleaned and stems removed, freshly squeezed lemon juice, grated lemon, all-purpose flour ( for thickening ), sugar, vanilla extract, ground cinnamon, margarine or butter into small pieces, lg. egg, milk

whole wheat sandwich bread, eggs, milk, canned pumpkin, pumpkin pie spice

unbaked pie shell, zest of 2 lemons, sugar, eggs, milk (she used whole ), fresh lemon juice, cornstarch, flour, melted butter

cinnamon-raisin bread cut into 1-inch cubes (about 8 cups), eggs, milk, pumpkin, brown sugar, divided, pumpkin pie spice, divided, vanilla, chopped pecans, sour cream, cool wihp, maple syrup

sugar, cornstarch, crushed pineapple with juice, cream cheese, softened, sugar, salt, eggs, milk, vanilla, unbaked pie shell, chopped pecans

extra virgin olive oil, onions, thinly sliced or 4 medium onions, finely sliced, garlic cloves, chopped, sliced bacon (i use middle rashers and remove rinds and all fat), sheets puff pastry, each cut into 4 squares, cheese , something well-flavoured such as cheddar or 150 g gruyere, cut into cubes, plus, cheese, grated for sprinkling over the pies, sour cream, dried sage, beaten eggs or 1 milk, for glazing

white rice, cooked, part skim ricotta cheese, sugar, eggs, milk, raisins, lemon juice, vanilla extract, cream (optional but not reallyl ), cinnamon for top of pie

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

sugar, cornstarch, crushed pineapple with juice, cream cheese, softened to room temperature, sugar, salt, eggs, milk, vanilla extract, unbaked pie shell, chopped pecans

baked pie crust, milk, flour, sugar, divided, salt, egg yolks, beaten, vanilla, whipping cream, fresh raspberries (12 oz unsweetened frozen ), water, cornstarch