Monday, March 3, 2014

Custard Pie

This is a variation of Bisquick's Impossible Coconut Pie.  I don't use coconut, so I call it Custard Pie.  I love that Bisquick pies make their own crust, which makes them super easy to make and saves on calories.  The way I make it, the whole pie only has 1000 calories, or 125 calories per piece when cut into 8 pieces.

I love this pie for breakfast.  Pie for breakfast might sound weird, but this has such a nice eggy, milky taste that I find it incredibly appropriate.  Of course, you could also eat it for dessert.  I love it warm right out of the oven, but it's also really good cold.  It'll keep in the refrigerator for several days, but in my house, it doesn't last that long.

Custard Pie
8 servings

4 eggs
2 c Silk Light Vanilla Soymilk
1 1/2 tsp vanilla extract
1/4 c butter (half a stick), melted
1/2 c Bisquick
3/4 c Splenda

Preheat your oven to 350.

Combine all ingredients in a blender, and blend on high for 3 minutes.  I actually use my Magic Bullet to blend everything (in the blender size container), and that only takes 10-30 seconds to be well mixed, but for a traditional blender, you'll need 3 minutes.

Spray a pie pan with butter flavor cooking spray, and pour the blended mixture into the pan.

Bake for 40 minutes or until golden brown and a knife inserted in the center comes out clean.

Cool slightly so that it's easier to cut.  Cut into 8 pieces and eat warm, or refrigerate and eat cold or reheat in the microwave.

Happy eating!

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