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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crustless Custard Pie Recipe

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This recipe for Crustless Custard Pie is from The FULLER-TUXHORN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Eggs
1/2 Cup Sugar
2 Cups Milk
1 Tsp Vanilla
4 Tbsp Flour
Nutmeg
Directions:
Directions:
Beat Eggs & Sugar until light and fluffy; add Flour, Milk & Vanilla. Pour into lightly greased pie pan; sprinkle with Nutmeg. Bake 1 Hour at 350 or until knife inserted in center comes out clean. During the baking, the flour settles to the bottom and forms a very light crust, which enables this to be cut and served as pie.
Personal Notes:
Personal Notes:
I replace the 1/2 Cup Sugar with 3/4 Cup Splenda to make this a diabetic recipe

 

 

 

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