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Recipe
Custard Pie Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 745g | |
| Calories 773 | |
| Calories from Fat 294 | 38% |
| Total Fat 33.09g | 41% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 706mg | 235% |
| Sodium 876mg | 37% |
| Potassium 1060mg | 30% |
| Total Carbs 75.37g | 20% |
| Dietary Fiber 2.0g | 7% |
| Sugars 29.07g | 19% |
| Protein 43.21g | 69% |
Ingredients Convert Measures
- Sweetener to equal 1/2 c. sugar
- 2 slices bread
- 2 c. skim lowfat milk
- 4 Large eggs
- 1 tbsp. + 1 teaspoon butter, vanilla, almond extract
- 1/4 c. flour
Directions
- Blend all in a blender and put in "Pamed" pie pan. Bake 30 min at 400. Allow to cold in the refrigerator at least 3-4 hrs (unless of course, you cannot wait, then eat it warm, its great).
- If you are on a Weight Watchers program 1 serving is 1/2 of this pie. If you want to save even more calories use egg substitute (1 c.). Flavor can be changed by changing extract. If you use egg substitute you can use 1/2 c. of shredded coconut to make up for the calories!
