It’s been a long day at work and now Mother-in-law is coming for dinner, and while I prepared for the main course, I have nothing to serve for dessert. Oh dear! Then my brillant husband suggested that I make custard pie. This is only possible because I always have some Tenderflake pre-made frozen pie crusts in the freezer.
Custard is basically made with four basic ingredients, milk, eggs, vanilla extract and sugar. Your basic kitchen staples.
You’ll find different custard pie recipes with different combinations as to the amount of milk, eggs or sugar. I’ve seen recipes calling for 2 eggs, 3 eggs, some as much as 6 eggs. I’ve seen recipes calling for 1/3 cup sugar up to 1 full cup of sugar. I’ve seen recipes calling for 1 cup of milk up to 2 cups of milk.
Here’s what I used:
1/3 cup of sugar (I don’t like too much sugar)
2 cups of milk (variation can be coconut milk)
1 tsp vanilla extract
1/4 tsp nutmeg
Mix the above and pour into the frozen pie crust.
Preheat oven to 425 for 10 minutes, then lower temperature to 350 degrees and bake for 25 to 35 minutes until the top is golden brown. If you want to be a little creative, you can toast some coconut flakes for 5 minutes until golden brown and sprinkle on top of the custard on the last 10 minutes of baking. So now you have coconut custard pie.
VOILA! It was easy to make and very inexpensive. Low calorie and everybody is happy.