Slip Custard Pie
|9 inch baked pie shell||1|
|Eggs||4 , slightly beaten|
|Skim milk||2 1⁄2 Cup (40 tbs) (Warm Milk)|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Combine eggs, skim milk, fructose, vanilla, and salt in a bowl.
Beat to blend.
Pour mixture into a 9 inch (23 cm) pie pan.
Sprinkle with nutmeg.
Place the filled pie pan into another pan containing water. (Water should reach halfway up sides of pie pan.) Bake at 350°F (175°C) for 30 to 35 minutes or until knife inserted in center comes out clean.
Cool to room temperature.
Carefully loosen around the edge of the custard with a sharp knife or thin spatula.
Gently shake pie pan to further loosen custard.
Then slip custard from pie pan into baked pie shell.