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.
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?
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.
This was an easy recipe however the pie crust ended up soggy. The flavor of the custard was very good though.
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.
My family and friends like this custard pie. So I will be using this recipe during the Holidays. Thank- you
* 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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