Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, amish bakery custard pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Amish rhubarb custard pie combines the tart flavors of rhubarb with a rich custard for a perfectly balanced dessert. Add a little crumb topping on top for crunch and you've got a recipe for the perfect rhubarb custard dessert. My dad's been talking about rhubarb pie since I was a little kid, but rhubarb.

Amish bakery custard pie is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Amish bakery custard pie is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have amish bakery custard pie using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Amish bakery custard pie:

1. Get 1 (9 in) baked pie crust *(see my recipes for a quick no-roll pie crust)
2. Prepare 3/4 cup sugar
3. Prepare 1/4 cup cornstarch
4. Prepare 1/4 tsp salt
5. Take 2 1/2 cup half-and-half
6. Make ready 1/2 cup (1 stick) butter
7. Prepare 1/4 cup packed light brown sugar
8. Make ready 1 tsp vanilla extract
9. Prepare 1 ground cinnamon for sprinkling on top

Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board. Coconut Custard Pie Fried Pie Molasses Pie PA Dutch Sour Cherry Pie Pumpkin Pie Rhubarb Pie Raspberry Cream Pie Raspberry & Currant Pie Ground Cherry Shoofly pie is practically synonymous with the Amish. This molasses-based pie with a crumbly surface comes in both the wet-bottom and. Silky smooth Amish Custard Pie ~ This pie is completely addicting and one slice is never enough.

Steps to make Amish bakery custard pie:

1. preheat oven to 325°F
2. in a medium saucepan, combine sugar, cornstarch and salt. whisk in the half-and-half and then cook over medium heat until mixture is thickened and bubbly. .. remembering to stir frequently so that it doesn't stick or scorch.
3. remove from heat, add butter, brown sugar and vanilla and stir til butter is melted. pour into baked pie shell and sprinkle with cinnamon. (I usually have a little custard left over… ao I put it in oven safe custard cups and bake it alongside the pie)
4. bake 35 minutes. CENTER OF PIE WILL NOT BE SET! this is important. the center will still be loose. cool pie 1 hour, then refrigerate 6 - 8 hours. pie will set upon chilling. do not skimp on the refrigerator time.
5. slice… plate… enjoy!
6. just to let everyone know. .. this is not my recipe. I found it on the Mr Food test kitchen website.

Find this Pin and more on Deserts by Susan Steele. It took a little bit longer to cook but I chock that up to my using a collander and not a strainer to drain it. Just make sure it comes out dry when you pierce it in the middle. Amish Custard Pie from Just A Pinch Recipes. Amazing Amish Cinnamon Bread from Redfly Creations.

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