Recipe by Susie Young
"This custard pie is enriched with evaporated milk."
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prepared 8 inch pie crust
Fantastic easy pie to make. Light. I basically ate the whole pie myself. this is a pie that you don't want to share with other people-no matter how much you love them.
This was an easy recipe however the pie crust ended up soggy. The flavor of the custard was very good though.
I loved it. It was creamy and light, but it wasn't so light that you could tell it was a healthier version. I varied the recipe, making it low fat/fat-free. The changes I made were: non-fat evaporated milk and non-fat milk, 2.5 tbsp. of margarine, a little less than a cup sugar (I don't like over-sweet desserts), 1.5 tbsp. of vanilla and no cinnamon at all. I really like my version, but I could imagine how much creamier it would be w/ the orig. recipe.
This was yummy in the tummy. It was a big hit with everyone.
Did I do something wrong? The result of this pie was literally scrambled eggs.. I followed exactly as the recipe said.. but I don't get it. This usually doesn't happen.. has anyone else gotten the same results? I really wanted to make this and enjoy it.. so I want to try it again.. maybe a little less eggs?
Great quick dessert pie made with simple ingredients you probably have in your pantry. I like that it's sweet but not too much so and it is a nice change of pace from a fruit type pie. This would be nice for a brunch, even made into individual tartlets for guests because it isn't too rich. Very good recipe. I also dusted mine with a mixture of cinnamon and powdered sugar.
This pie is easy to make and it's delicious. I baked mine for 60 minutes and it turned out perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Custard Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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