Lemon custard pie is one of the easiest and most delicious pie recipes you might ever run across. My pie happens to elevate egg custard goodness by replacing nutmeg with an influx of lemon ...

Whisk the egg and sugar together then mix in the cream and vanilla extract. Make a hole in the centre of the pie and pour in the custard, put back into the oven for a further 20-30 minutes or ...

In a medium saucepan off heat, whisk together egg yolks, cornstarch ... and thickens and whisk leaves a slight impression in custard, 7-8 minutes. Remove from heat. Whisk in remaining 3 ...

Pour fruit and custard filling carefully into pie shell, making sure fruit is evenly distributed. Cover with vented crust, or lattice top. Brush top with egg wash and sprinkle with sugar.

Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...

Remove from heat and add the egg and sugar mix, while continuing to stir. Place back on a low heat and stir until the custard thickens. Remove from the heat (discard vanilla pod if using ...

My coconut peach pie features a luscious ... Gradually whisk a small amount of the hot custard into the slightly beaten egg yolks to temper them (this prevents them from scrambling).