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Tuesday, August 23, 2016

Easy as Pie

Janet Groene's 
Crustless Custard Pie

    You want pie. Your doctor says you shouldn't have pie. Besides, it's a lot of work to make pie crust. Try this yummy,  lard-free custard pie instead and be amazed at the way it makes its own crust as it bakes. If you're trying to cut down, substitute low-fat or no-fat milk and use only half the butter.

4 eggs
2 cups half and half
1 1/2 cups sugar
1 teaspoon vanilla
1 stick butter, melted 
1/2 cup self-rising flour

    Set the oven to 350 degrees and butter two, nine-inch pie plates or one, deep-dish 10-inch pie plate. In a bowl whisk eggs, half and half, sugar and vanilla until light. Stir in melted butter and self-rising flour. Pour into pie plates and bake about 35 minutes (longer if it's just one pie)  or until "set" and golden brown. Serves 8. 

     Cook's note: to make coconut custard pie, sprinkle in 1/2 cup shredded coconut before baking. 

See more of Janet Groene's RV-ready recipes at

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