Custard Cream Pie Recipe Recipe

Name: Custard Cream Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. Large eggs or possibly 1 lg. egg; 3 c. lowfat milk; 2/3 c. sugar; 1 teaspoon vanilla; 1/2 box dark brown sugar; 4 pats butter; Cinnamon; 2 tbsp. flour over brown sugar in bottom of pie crust; Healthy pinch of salt; 1 pie shell

Servings: persons

2 med. Large eggs or possibly 1 lg. egg
3 c. lowfat milk
2/3 c. sugar
1 teaspoon vanilla
1/2 box dark brown sugar
4 pats butter
Cinnamon
2 tbsp. flour over brown sugar in bottom of pie crust
Healthy pinch of salt
1 pie shell

1
Put crust in a 400 degree oven for 10 min.
2
Take out - put brown sugar in bottom - add in flour and finger till it falls apart.
3
Beat together Large eggs, lowfat milk, vanilla, salt, sugar, till blended.
4
Pour into shell.
5
Then sprinkle cinnamon on top and put in 4 pats of butter onto the pie.
6
Bake at 350 degrees for 45-60 min.
7
If oven is a warm oven, check at 45-50 min.
8
It should respond like Jello when set.
9
When you shake the pie pan.
10
If it comes out like honeycomb it's too well done.
11
NOTE: This is an original recipe created by my Grandmother and has won awards.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 med. Large eggs or possibly 1 lg. egg, 3 c. lowfat milk, 2/3 c. sugar, 1 teaspoon vanilla, and more.

Yes, Custard Cream Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Custard Cream Pie Recipe

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