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Old Time Custard Pie




Source of Recipe


Ruth Martinson






Recipe Introduction


Ruth Martinson, Houston, TX, shares the perfect pie for custard lovers. Bet that's lots of you, including me.
Serves 8





List of Ingredients



• 1 Pillsburry refrigerated unbaked 9-inch piecrust
  
• 4 eggs, slightly beaten, or equivalent in egg substitute
  
• 1/2 cup pourable Splenda
  
• 1 teaspoon vanilla extract
  
• 1 1/3 cup Carnation Nonfat Dry Milk Powder
  
• 2 cups hot water
  
• Dash ground nutmeg
  






Instructions



1. Preheat oven to 375 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a large bowl, combine eggs, Splenda, and vanilla extract. In a medium bowl, combine dry milk powder and hot water. Gradually add milk mixture to egg mixture. Pour filling mixture into prepared piecrust. Lightly sprinkle nutmeg over top. Bake for 30 to 40 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
   






Final Comments


Each serving equals:
HE: 1/2 Skim Milk, 1/2 Bread, 1/2 Protein (limited), 1/2 Slider, 16 Optional Calories
*************************************************************
198 Calories, 10gm Fat, 8gm Protein, 19gm Carbohydrate,
194mg Sodium, 151mg Calcium, 0gm Fiber
*************************************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Skim Milk, 1/2 Protein

"Healthy Exchanges Food Newsletter November 1998, pg. 5."