You are here

Easy Custard Pie

Western.Chefs's picture
  Pastry/Half 11-ounce package piecrust mix 1 , for 9 inch 1 crust pie
  Butter/Margarine 1 Tablespoon, softened
  Milk 2 1⁄2 Cup (40 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 3
  Vanilla extract 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Whipped cream/Toasted coconut/chopped nuts 1 Cup (16 tbs) (For Garnishing)

1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate. With fingertips, rub butter or margarine evenly over piecrust; refrigerate.
2. Preheat oven to 425°F. In medium-sized bowl, with wire whisk or fork, beat milk and remaining ingredients except garnish until blended. Place pie plate on oven rack; pour milk mixture into piecrust.
3. Bake pie 20 to 25 minutes until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack; refrigerate.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2168 Calories from Fat 1250

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 78.2 g391.2%

Trans Fat 0 g

Cholesterol 1054.6 mg351.5%

Sodium 1533.5 mg63.9%

Total Carbohydrates 165 g55.1%

Dietary Fiber 2.3 g9%

Sugars 155 g

Protein 41 g82.5%

Vitamin A 33.7% Vitamin C 0.06%

Calcium 85.9% Iron 16.6%

*Based on a 2000 Calorie diet

Easy Custard Pie Recipe