PiePastry - Custard Pie
Source of Recipe
from ???
List of Ingredients
for the pie crust:
1 1/4 c. flour
2 tbsp. sugar substitute
1/4 tsp. salt
4 - 5 tbsp. cold margarine or vegetable shortening
3 - 5 tbsp. ice water
for the filling:
5 1/2 tsp. sugar substitute
4 eggs
1/4 tsp. salt
2 1/2 c. fat free milk
1 1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Recipe
for the pie crust:
Combine flour, sugar, and salt in medium bowl.
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 a circle 2 inches
larger in diameter than pie pan. Wrap pastry around rolling
pin and unroll into 8 or 9" pie pan, easing it into the bottom
and sides of pan. Trim edges, fold under, and flute. Bake as
pie recipe directs.
Makes one 8 or 9" pie crust.
To bake before filling:
Line the bottom of the pastry with aluminum foil and fill
with a single layer of pie weights or dried beans. Bake at
425 until browned, about 15 minutes. Remove weights and
foil 5 minutes before end of baking time.
for the filling:
Use a large bowl to beat the eggs and salt until thick and
lemon colored, about 5 minutes.
Mix in the milk, the sugar substitute, and the remaining
ingredients. Pour into the pastry.
Bake at 425 for 15 minutes.
Reduce temperature to 350 and continue baking until sharp
knife inserted halfway between center and edge comes out
clean, about 12 minutes.
Cool on wire rack.
Makes: 8 servings.
Serve at room temperature, or chilled.
Variation:
For Coconut Custard Pie: Make the recipe as above,
reducing milk to 2 c. adding 1/2 c. flaked coconut, and
substituting 1 - 2 tsp. coconut extract for the vanilla.
Nutritional info per 1 slice serving:
Calories: 199, Fat: 8.5g, Chol: 107.4mg, Sod: 284mg, Prot: 10.3g, Carb: 19.3g
Diabetic exchanges: 1 1/2 Bread, 1 Meat, 1 Fat
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