Serves: 8
1. Heat oven to 425°. Make pastry for unbaked One-Crust Pie before adding filling, partially bake pastry to prevent crust from becoming soggy.
2. Increase oven temperature to 450°. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients.
3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking. To prevent spilling filling, place pie plate on oven rack. Pour filling into hot pie crust.
4. Bake 20 minutes. Reduce oven temperature to 350°. Bake 10 to 15 minutes longer or until knife inserted halfway between center and edge comes out clean. Cool on wire rack 2 hours. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.
NUTRITION FACTS: 1 Serving Calories 290 (Calories from Fat 125) Fat 14g (Saturated 2g) Cholesterol 110mg Sodium 220mg Carbohydrate 33g (Dietary Fiber 0g) Protein 8g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 10% Iron 6% DIET EXCHANGES: 2 Starch 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Custard Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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