Fruit Custard Pie Recipe
Servings: 6
Ingredients
- Pastry for 1 9"pie crust
- 1/2 c. Fruit (to 3/4 c)
- 2 1/2 c. Lowfat milk
- 3 x Large eggs beaten
- 1/2 c. Sugar
- 1/2 tsp Salt
- 1 tsp Flour
Directions
- Combine the sugar, flour & salt; add in the beaten egg. Bring the lowfat milk almost to the boiling point and add in gradually to the egg mix. Pour into the unbaked pie shell and dot the berries over the top. Bake at 350 F for about 45 minutes - till a knife inserted in the middle comes out clean.
- Possible berries to use: raspberries, strawberries, cherries, mulberries, blueberries, currants, rhubarb, or possibly raisins (soak the raisins first)
- To make PLAIN CUSTARD PIE use 1/2 c more lowfat milk and sprinkle the surface with nutmeg and cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 184 | |
| Calories from Fat 47 | 26% |
| Total Fat 5.23g | 7% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 312mg | 13% |
| Potassium 218mg | 6% |
| Total Carbs 27.28g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 24.42g | 16% |
| Protein 7.76g | 12% |
