Custard Pie
SOURCE: Spice it up! Number 29
Ingredients
Adjust Servings:
| 4 large eggs | |
| 1/2 cup sugar | |
| 1 1/2 cup milk | |
| 2 teaspoons vanilla extract | |
| 1/2 teaspoon nutmeg (or cinnamon) | |
| 1 deep dish pie crust 9-inch, unbaked | |
| 1 tablespoon maple syrup | |
| 1 cup strawberries sliced |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 195 Kcal | ||||||||||||||||||
| Protein | 6 g | ||||||||||||||||||
| Carbohydrates | 30 g | ||||||||||||||||||
| Fibre | 1 g | ||||||||||||||||||
| Total Fat | 9 g | ||||||||||||||||||
| Saturated Fat | 1 g | ||||||||||||||||||
| Cholesterol | 100 mg | ||||||||||||||||||
| Sodium | 145 mg | ||||||||||||||||||
| Potassium | 161 mg | ||||||||||||||||||
| Phosphorus | 86 mg | ||||||||||||||||||
Custard Pie:
Downloadable/printer-friendly version
BAKING: 35 minutes
Ingredients
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4 large eggs
-
1/2 cup sugar
-
1 1/2 cup milk
-
2 teaspoons vanilla extract
-
1/2 teaspoon nutmeg (or cinnamon)
-
1 deep dish pie crust 9-inch, unbaked
-
1 tablespoon maple syrup
-
1 cup strawberries sliced
Preparation
|
1
Done
|
Place rack in middle position and preheat oven to 450°F. |
|
2
Done
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In a bowl, whisk together eggs, sugar, milk, and vanilla extract. |
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3
Done
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Pour into the pie crust and sprinkle with nutmeg. Bake for 10 minutes at 450°F. |
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4
Done
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Reduce the oven temperature to 350°F and bake another 25 minutes or until custard sets. |
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5
Done
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Let cool or serve warm. Drizzle with maple syrup and add slices of fruit. |
