Old Fashioned Custard Pie

Custard pie, you don’t see it around much anymore; with it’s simple ingredients and a store bought pie crust, how much more easier can it get to make one?  How about bringing back this old-fashioned favorite by adding it to your recipe collection.  It’s rich and sweet, with it’s yummy custard beaming with flecks of vanilla bean; give my recipe a try.

Custard Pie, fresh out of the oven.....

1 frozen 9-inch deep dish Pie crust
2 1/2 cups Whole milk
1/4 cup unsalted Butter (4 tbsp.)
4 large Eggs
3/4 – 1 cup granulated Sugar, depending on your level of sweetness
2 tsp. Vanilla paste or extract
1/4 tsp. Salt


**This step is OPTIONAL!  Preheat your oven to 425 degrees.  Place your pie crust onto a baking sheet and “blind bake” it for about 8 – 10 minutes.  Remove and set aside to cool. Supposedly, “blind baking” the crust prior to adding the custard, will prevent it from becoming soggy.

I have baked this pie crust using the blind baking method and without blind baking and each time the pie came out just fine.

Preheat your oven to 400 degrees.  In a saucepan, add the milk and butter; allow the milk to reach scalded stage, but DO NOT allow to boil.  Remove from heat and stir to completely melt the butter.











In a large bowl, add the 4 eggs and using a whisk, slightly beat.  Add the sugar, vanilla, and salt. Whisk well to combine.












Slowly poor a little of the milk mixture into the eggs mixture, making sure to whisk as you go and incorporating them together before adding more of the hot milk.  DO NOT pour the entire milk/butter mixture in with the eggs or you will end up with streaks of egg in your custard!












Place your pie crust onto a baking sheet and slowly pour the custard mixture into the pie shell.












Carefully place into the oven and allow to bake for 45 – 55 minutes.  If you’re noticing that the pie is browning too quickly, place a piece of aluminum foil over the top to tent it.  Once the pie is done, remove from the oven.  Allow it to cool COMPLETELY on your counter top before placing it into the refrigerator.  This is an important step!

NOTE:  The pie will come out slightly jiggly, THIS IS NORMAL!  It will firm up as it cools.



Tent your pie if it becomes brown too quickly!  (This picture was borrowed off the internet)

Tent your pie if it becomes brown too quickly! (This picture was borrowed off the internet)


Cassava Cake, made traditionally without any flour, is very dense, chewy and delicious.  I’m not a fan much of using condense milk or evaporated milk; which most Cassava cakes are made with.  I wanted to come up with something much more cake-like in texture, but still enjoy the flavor of Cassava.  After the cake was done baking, I allowed it to cool slightly.   I tried eating it while it was still warm and the next day, and my findings were that while it is still warm, it’s very cake-like in text; buttery, soft, and fluffy.  But after sitting until the next day, it’s became somewhat dense in texture. The cassava flavor is still noticeable.  Either way though, it’s still delicious!  ENJOY!


This picture is of the cake, sliced the following day.

1/2 cup Butter, softened (1 stick)
3/4 – 1 cup granulated Sugar, to taste
3 Eggs
1 tsp. Vanilla extract
1 tsp. Coconut extract
1 cup Cake flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Coconut milk
1 (16 oz. bag) frozen grated Cassava, thawed
1/2 cup sweetened Coconut flakes, optional (I didn’t use this)

Preheat the oven to 350°.  Lightly grease a 9×9-inch OR brownie baking pan.  Set this aside.

NOTE:  Any pan larger than this will only produce a thinner cake.

Using a cheese cloth OR even a clean kitchen towel, line a large sieve or colander.  Pour the thawed, grated cassava onto the cheese cloth.  Wring the cheese cloth to remove excess liquid from cassava.  It doesn’t have to be completely dry.  Set this aside.











In another larger bowl, combine the softened butter and sugar.  Cream together.











Add the eggs, one at a time, beating after each addition.  You’ll notice the batter starts to thicken.











Add the vanilla and coconut extracts.  Beat to mix well.











Combine the baking powder and salt with the cake flour and mix well.  Now, add in the flour mixture and coconut milk, ALTERNATELY, beating well after each addition.  I did this in 3 additions.











Now add the grated cassava.  Stir to combine well.  If you are adding the coconut flakes, add it at this time as well.  Mix all of the ingredients together thoroughly, making sure to distribute the cassava and coconut flakes evenly.











.Place into the preheated oven and allow it to bake for about 40 – 45 minutes, OR until a cake tester inserted comes out clean.  It doesn’t turn golden much.  Allow it to cool slightly before slicing it.



POINT BLANK, this is sinfully delicious!  How easy is dumping all of the ingredients into a baking dish and turning out this yummy dessert?  Follow this recipe and find out…..  😉

peach dump cake
2 (29 oz. cans) Heavy syrup cling Peaches
1 (18.25 oz.) pkg. Yellow cake mix (I used Duncan Hines)
1/2 cup Butter, melted (1 stick)
1 tsp. Cinnamon, optional (I didn’t use it)

NOTE:  I used 1 can of peaches with heavy syrup and 1 can with Lite syrup, I drained the heavy syrup can; because from past experiences with dump cakes, they tend to be overly sweet.

Preheat your oven to 375°.  Open both cans of peaches and drain only ONE of the cans.  Cut the peaches into chunks if you’d like.  Pour both cans of peaches into a 9×13-inch baking dish.
NOTE:  If you are wanting to add cinnamon to this dessert, sprinkle it over the peaches at this stage and stir to combine well.











Next, open the package of cake mix and literally DUMP it evenly over the peaches; making sure to cover the peaches and that there are no mounds of cake mix.  Try to break down the lumps.











Pour the melted butter, evenly over the dry cake mix.  Place this into the preheated oven and allow to bake for about 55 – 60 minutes, or until it becomes golden.











Remove from the oven and allow to cool slightly.  Dig in and ENJOY!


ChamoritaMomma’s Manha Titiyas


Manha Titiyas!  Another island treat that’s yummy goodness all around…..


manha01 (16 oz. pkg.) frozen YOUNG coconut, thawed (reserve liquid)
1 can coconut milk
1 (10 oz. can) Coconut water (Use enough to thin the batter)
1 Tbsp. Vegetable oil
1 1/4 – 1 1/2 cups granulated Sugar, to taste
4 1/4 cups All-purpose flour
1/2 tsp. Salt

Begin by pouring the entire package of thawed manja and juice into a large bowl.  Using your hand, break the pieces of manha apart; if there are any large pieces of manha, break them into smaller ones.










Add the can of coconut milk, coconut juice, vegetable oil, sugar, and salt.  Stir to combine well.











Now, add the flour.  Stir the mixture until it becomes smooth and no traces of flour lumps are visible.











The batter should be thinner then pancake batter but thicker than a crepe batter.











For best results, use an open griddle, one with no sides to interfere with the flattening process.  Heat the griddle and brush lightly with vegetable oil.  Cut a piece of wax or parchment paper, lightly spray it with cooking spray, such as Pam.  Set this aside.   When the griddle has heated up, ladle on some of the batter.











Quickly place the sprayed side of the waxed or parchment paper down, facing the batter.  Using a large flat spatula or the bottom of a small frying pan, flatten the batter thinly as shown below.











Allow the titiyas to cook slightly.  Slowly peel back the waxed or parchment paper.  If it sticks, try removing it using a butter knife.  Peel it off completely and set aside to be reused again.  I used this same wax paper a few times before using a new one.











Allow the titiyas to slightly brown before turning it over.  Cook for a few minutes on the other side.











Remove and place on plate to cool before serving.  Repeat until all of the batter is finished.  Place any leftovers into a ziploc bag to store.

NOTE:  Make sure to spray the waxed paper each time you use it.  Once it begins to looked burned or overused, discard it and use a new sheet.


Marshmallow Cheescake

This is a recipe that has been going around Facebook for several weeks now and I’ve finally had the chance to give it a try.  Although I tweaked it a bit to suit my taste, I think it came out wonderful!  This recipe makes 2 pies, so you can try it with different pie filling flavors.  Be advised that it has to be made several hours in advance to allow it time to set up.


2 Graham Cracker Pie Crusts
1 (10 oz. pkg.) Mini Marshmallows
1/4 cup Butter
1 (16 oz. container) Sour Cream
1 (8 oz. pkg.) Cream cheese, softened
1/4 – 1/2 cup Powdered Sugar, depending on desired sweetness
1 1/2 tsp. Vanilla paste or Extract
2 canned Pie Filling, enough for 2 pies

Begin by melting the butter in a non stick pot.  Once the butter is melted, add in your bag of mini marshmallows.  Stir and allow the marshmallows to melt completely.











In the meantime, while the marshmallows are slowly melting; combine together the sour cream, softened cream cheese, and vanilla paste or extract together in a large bowl.  Beat it until smooth and well incorporated.











Once your marshmallows are completely melted, add it to the cream cheese mixture right away.  Continue to mix well until thoroughly combined.











Now add in your powdered sugar and continue to mix to combine well.











Pour the filling mixture evenly into each of the graham cracker crusts.  Cover and place them into the refrigerator for a minimum of 6 hours, but preferably overnight.  This will give the pies a chance to set up.











Once the pies have completely set up; top them with your favorite canned or homemade pie filling.











Cover once again and place them into the refrigerator until ready to serve!  ENJOY!


Favorite Pineapple Pie

I LOVE PINEAPPLES!  If you do too, then this pie is for you!  It is so simple to make, with basic ingredients already in your pantry and refrigerator.  I love eating it cold, but you can eat it at room temperature if you’d prefer.


2 large Eggs
1/2 cup unsalted Butter, melted
1 cup granulated Sugar
3 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract
1 tsp. Pineapple extract
1 – 2 Tbsp. fresh Lemon juice
1 (20 oz. can) crushed Pineapples (drained, squeeze to release juices BUT do not squeeze dry)
1 frozen DEEP dish Pie crust

Preheat your oven to 350° degrees.  Begin by opening the can of crushed pineapples and pouring it into a colander or sieve to allow the juices to drain. Squeeze some of the juices out of the pineapples but DO NOT squeeze it completely dry.








Place the pie crust into the oven and allow it to bake for about 5 – 8 minutes.  Remove it from the oven and set it aside.

Variation:  If you like coconut, after the pie crust has “prebaked”  toss some coconut flakes into the crust, before you add the filling.  Then bake as directed.

Now, in another bowl, combine the rest of the ingredients.   Add the melted butter over the ingredients.
Using a hand mixer, beat these ingredients together until combined well; about 2 – 3 minutes.
Now add in the drained, slightly squeezed pineapples.  Fold them into the egg mixture until thoroughly combined.
Place the pie crustonto a cookie sheet, pour the mixture into your pie crust. Bake for about 45 – 50 minutes.  It should be set and have a golden color.  Remove from the oven and allow to cool completely and set.I prefer to eat this pie cold, but it’s still delicious at room temperature.

Ruarke’s Favorite Chess Pie

I had no idea that my “island boy” son loved Chess Pie, until he came home one day and was telling me about a BBQ he attended and a pie that was “store bought” that was also served!  Yes, it was Chess Pie.  SO, in my quest to always please my family and make their  most favorite dishes and meals, I set out and have tried several recipes that were posted on the internet and in my cookbooks.  The recipe I’m sharing with you, is a definite “Tried and True” combination of several of those recipes that.  It’s sweet and buttery and full of that old fashioned country goodness.


1 regular Pie crust, NOT “deep dish” type
4 large Eggs
1 cup granulated Sugar
1/4 cup Butter, softened
1 Tbsp. WHITE Vinegar
1 Tbsp. Cornmeal
1 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract


Preheat your oven to 350° degrees.  Place your unbaked pie crust onto a cookie sheet and allow it to “prebake” for about 5 – 8 minutes.   While the crust is baking, make the filling.

In a mixing bowl, combine the eggs, butter, and vanilla extract.











In another bowl, combine the sugar, flour, cornmeal, and salt.  Stir to combine well.











Pour the sugar mixture to combine with the egg mixture.  Pour in the white vinegar.











Using a hand mixer, beat these ingredients together until thoroughly combined, for about 2 – 3 minutes.











The pie crust should have been done “pre-baking” and removed from the oven. Allow to cool slightly!











Pour the mixture into the pre-baked pie crust.  Place the pie onto a cookie sheet and allow to bake in a 350° degree oven for about 35 minutes or until golden.










If the crust begins to darken before the cooking time is up; carefully cover the crust edges with aluminum foil.  Allow to cool completely before placing into the refrigerator.  Slice and serve!