Slip Custard Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| 4 eggs, slightly beaten | ||
| Skim milk | 2 1/2 Cup (16 tbs) | |
| 1/4 cup granulated fructose | ||
| Vanilla extract | 1 Teaspoon | |
| Salt | 1 Dash | |
| Nutmeg | 1/2 Teaspoon | |
Directions
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.
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.
Chef
