Crossword Solver > found answer > CUSTARDPIE (custard pie)

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custardpie

custard pie

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The answer CUSTARDPIE (custard pie) has 29 possible clue(s) in existing crosswords.

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The word CUSTARDPIE (custard pie) is NOT valid in any word game. (Sorry, you cannot play CUSTARDPIE (custard pie) in Scrabble, Words With Friends etc)

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Definitions of custard pie in various dictionaries:

noun - a prop consisting of an open pie filled with real or artificial custard

CUSTARD PIE - a prop consisting of an open pie filled with real or artificial custard; thrown in slapstick comedies

CUSTARD PIE - A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard p...

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Possible Crossword Clues
*Coconut dessert
Rich dessert
Is captured roughly in creme brulee
Results are usually laughable when this missile is launched
Sat struggling with rice pud for dessert
Missile thrown in car dispute?
It may be thrown in car dispute that's unsettled
Slapstick item in sad picture isn't right
Results are laughable when this missile is launched in panto
Slapstick version of car dispute

Possible Jeopardy Clues
Belgian Noel Godin masterminded a February 1998 hit on Bill Gates with one of these

Custard pie might refer to
A Custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. Due to the often large number of whole eggs in custard pie it is a very rich pie. * The Ancient Romans were the first to understand the binding properties of eggs. During the Middle Ages, the first custard pies, as we know them, began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word custard is derived from ‘crustade’ which is a tart with a crust. After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie is a very delicate process.

Custard pie might refer to

A Custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. Due to the often large number of whole eggs in custard pie it is a very rich pie.
* The Ancient Romans were the first to understand the binding properties of eggs. During the Middle Ages, the first custard pies, as we know them, began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word custard is derived from ‘crustade’ which is a tart with a crust. After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie is a very delicate process.

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