Easy and delicious custard pie with no added sugar.
- Carbohydrate 13.59394 g
- Cholesterol 106.97 mg
- Fat 9.07646875 g
- Fiber 0.496099987268448 g
- Protein 4.3950375 g
- Saturated Fat 3.35413625 g
- Serving Size 1 1 Serving (65g)
- Sodium 141.547125 mg
- Sugar 13.0978400127316 g
- Trans Fat 1.0182045 g
- Calories 154 calories
Step-by-step
- Unroll pie shell and place in a pie dish sprayed with non-stick cooking spray.
- Mix the eggs, sugar, salt, vanilla and milk in a mixing bowl until well mixed.
- Pour into pie shell and sprinkle with nutmeg.
- Wrap foil around the edge of the crust to prevent over-browning.
- Bake at 350 degrees for about 40 minutes or until a knife inserted in center comes out clean and the filling is firm.
Inserting a thin-bladed knife into the exact center of the custard provides the single definitive test for doneness. Pull the pie from the oven when the blade emerges clean while the interior still retains a slight jiggle. Residual heat finishes the coagulation process during the cooling period. Evaporated milk paired with standard dairy supplies the necessary protein density to anchor the filling without requiring sucrose crystals for structural support.
Preventing Common Custard Failures
Egg proteins tighten rapidly when exposed to excessive thermal energy. Baking this formulation at 350 degrees Fahrenheit protects the emulsion from breaking and weeping. Shielding the pastry border with aluminum foil blocks direct heat from scorching the edges before the center sets. Incorporating granular sucralose directly into the liquid eggs requires thorough whisking to eliminate gritty pockets.
- Bake for 40 minutes before checking the center texture.
- Allow the pie to cool completely at room temperature before chilling.
- Store leftovers covered in the refrigerator for up to three days.
