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Old-Fashioned Custard Pie w/ Crust

Source of Recipe

The Diabetic Newsletter - e-mail


Recipe Introduction

Variation: Coconut Custard Pie - Make recipe as above, reducing milk to 2 cups, adding 1/2 cup flaked coconut, and substituting 1 to 2 teaspoons coconut extract for the vanilla. (Nutritional analysis will change).

List of Ingredients

To cut cholesterol...try using egg substitute for part of the eggs.


Recipe

OLD-FASHIONED CUSTARD PIE
Makes: 8 Servings

INGREDIENTS

- Basic Pie Crust (Recipe to follow)
- 6-1/2 teaspoons Splenda granular
or 21 packets Splenda sweetener, divided
- 4 eggs
- 1/4 teaspoon salt
- 2-1/2 cups fat-free milk
- 1-1/2 teaspoons vanilla
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg

Make Basic Pie Crust (recipe below), substituting 1 teaspoon
Splenda granular for the sugar. Roll pastry on floured
surface into circle 1-1/2 inches larger than inverted
9-inch pie pan. Ease pastry into pan; trim and flute.

Beat eggs and salt until thick and lemon colored in large
bowl, about 5 minutes. Mix in milk, remaining 5-1/2 teaspoons Splenda granular, and remaining ingredients; pour into pastry.

Bake at 425 degrees F. 15 minutes; reduce temperature to
350 degrees and baking until sharp knife inserted halfway
between center and edge comes out clean, about 12 minutes.
Cool on wire rack. Serve at room temperature, or refrigerate
and serve chilled.


1 slice...including crust equals: Calories: 199, Fat: 8.5 g, Cholesterol: 107.4 mg, Sodium: 284 mg, Protein: 10.3 g, Carbohydrate: 19.3 g ++++ Exchanges: 1-1/2 Bread, 1 Meat, 1 Fat


BASIC PIE CRUST RECIPE:
Makes: 8 Servings (one 8 or 9-inch pie crust)

- 1-1/4 cups all-purpose flour
- 2 tbsp sugar (substitute Equal for Recipes as indicated above)
- 1/4 teaspoon salt
- 4-5 tablespoons cold margarine or vegetable shortening
- 3-5 tablespoons ice water

Combine flour, sugar, and salt in medium bowl. With pastry
blender or 2 knives, cut in margarine until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

Roll dough on lightly floured surface into circle 2 inches
larger in diameter than pie pan. Wrap pastry around rolling
pin and unroll into 8-or 9-inch pie or tart pan, easing it
into bottom and side of pan. Trim edges, fold under, and
flute. Bake as pie recipe directs.

Tip: To bake pie crust before filling it, line bottom of
pastry with aluminum foil and fill with a single layer of
pie weights or dried beans. Bake at 425 degrees F. until
browned, about 15 minutes, removing weights and foil
5 minutes before end of baking time. If not using weights
or dried beans, piercing the bottom of the pastry with the
tines of a fork will help crust remain flat.