Easy No-Crust Custard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (12-ounce) can evaporated milk3 eggs3/4 cup granulated Splenda3 tablespoons all-purpose flour 2 tablespoons melted butter1 teaspoon vanilla extract1/4 teaspoon ground nutmeg
Gather the ingredients.
Preheat the oven to 325 F/165 C/Gas 3. Grease and flour a 9-inch pie plate and place it on a baking sheet. It's much easier to move the filled pie to the oven when it's sitting on a baking sheet.
Put the eggs, evaporated milk, and sugar in the blender or food processor. Pulse a few times to blend. Add the flour, melted butter, 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground nutmeg. The filling can be mixed with an electric mixer if you prefer.
Pour the filling mixture into the prepared pie pan and transfer it, baking sheet and all, to the oven.
Bake for 35 to 45 minutes, or until the top is light golden brown.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LADYOFTHEFOREST.
Preheat the oven to 325 F/165 C/Gas 3. Grease and flour a 9-inch pie plate and place it on a baking sheet. It's much easier to move the filled pie to the oven when it's sitting on a baking sheet.
Put the eggs, evaporated milk, and sugar in the blender or food processor. Pulse a few times to blend. Add the flour, melted butter, 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground nutmeg. The filling can be mixed with an electric mixer if you prefer.
Pour the filling mixture into the prepared pie pan and transfer it, baking sheet and all, to the oven.
Bake for 35 to 45 minutes, or until the top is light golden brown.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LADYOFTHEFOREST.
Nutritional Info Amount Per Serving
- Calories: 103.1
- Total Fat: 5.9 g
- Cholesterol: 22.8 mg
- Sodium: 86.1 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.1 g
- Protein: 4.7 g
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