Custard Pie – a delicious recipe with egg substitute, sugar, salt, vanilla extract, milk, pastry shell. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat together the egg substitute, sugar, salt, vanilla and milk.
2
Remove 2/3 cup of the mixture and set aside.
3
Pour remaining mixture into the baked pastry shell.
4
Bake, uncovered, for 3 minutes.
5
Stir carefully to move the cooked portion from the edge of the pie to the center.
6
Cook again, uncovered, for 7 to 8 minutes or until the center of the pie is almost set.
7
Stir gently again, if necessary, halfway during the cooking period.
8
Sprinkle the top of the pie with nutmeg and let cool before serving.
9
Pour reserved custard mixture into two custard cups.
10
Cook for three to four minutes, or just until the mixture begins to boil.
11
Cool before serving.
279
kcal
Calories
10
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 c. frozen cholesterol-free egg substitute, thawed, 1/2 c. sugar, 1/2 tsp. salt, 1 tsp. vanilla extract, and more.
Yes, Custard Pie 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.
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