Custard Pie

14.09.2008 | Author: Cook | Posted in Diabetic
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Custard Pie


Servings: 8
Ingredients: 

  • 1 c  Liquid egg substitute               1 ts Cornstarch
    • 

  • 2 tb Sugar                             3/4 c  Instant dry milk
    • 

  • 1/3 c  Sugar replacement                   2 c  Water
    • 

  • 1 ts Vanilla                             1    Unbaked 9' pie crust
    • 

  • 1/4 ts Salt                                     Ground nutmeg as desired
    •

Combine all filling ingredients and mix thoroughly. Pour filling into
unbaked pie crust.
Sprinkle nutmeg over filling and bake at 475 degrees F. for 10 minutes.
Reduce heat to 425 degrees F. without opening the oven door and bake
another 15 minutes. Test to see if it is done by sticking a knife in the
center of the pie - if the knife doesn’t come out clean, bake another 5
minutes. Cool to room temperature out of drafts. Cut into 8 pieces and
serve 1 piece per serving.

Nutritional information per serving (including crust): calories - 186,
protein - 7 gm., fat - 10 gm., carbohydrates - 18 gm., sodium - 308 mg.
Exchanges per serving: 1 Milk, 1 Vegetable, 2 Fat

From: The NEW DIABETIC Cookbook by Mabel Cavaiani R.D. copyright 1989

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