Egg Custard Pie Recipe
Servings: 4
Ingredients
- 4 slightly beaten Large eggs
- 3/4 c. sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 1/2 c. lowfat milk (or possibly Half and Half), scalded
- 1 (9 inch) unbaked pastry shell
Directions
- Thoroughly mix Large eggs, sugar, salt and vanilla. Slowly stir in warm lowfat milk; pour into unbaked pastry shell. Warm oven, 475 degrees, first five min, then reduce heat to 425 degrees and bake 10 min longer. Silver knife inserted should come out clean. Sprinkle with nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 81 | 25% |
| Total Fat 9.03g | 11% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 229mg | 76% |
| Sodium 339mg | 14% |
| Potassium 318mg | 9% |
| Total Carbs 48.82g | 13% |
| Dietary Fiber 0.1g | 0% |
| Sugars 46.01g | 31% |
| Protein 12.98g | 21% |
