Custard Pie
Custard Pie is an moderately easy dinner. Made with 1 c. frozen cholesterol-free egg substitute, thawed, 1/2 c. sugar, 1/2 tsp. salt, 1 tsp. vanilla extract and 2 c. fat-free milk, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Beat together the egg substitute, sugar, salt, vanilla and milk.
Remove 2/3 cup of the mixture and set aside.
Pour remaining mixture into the baked pastry shell.
Bake, uncovered, for 3 minutes.
Stir carefully to move the cooked portion from the edge of the pie to the center.
Cook again, uncovered, for 7 to 8 minutes or until the center of the pie is almost set.
Stir gently again, if necessary, halfway during the cooking period.
Sprinkle the top of the pie with nutmeg and let cool before serving.
Pour reserved custard mixture into two custard cups.
Cook for three to four minutes, or just until the mixture begins to boil.
Cool before serving.
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