Custard Piedesserts, diabetic, pies 1 cup liquid egg substitute 2 tablespoon sugar 1/3 cup sugar replacement 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon cornstarch 3/4 cup instant dry milk 2 cup water 1 unbaked 9 pie crust 1 ground nutmeg as desired Combine all filling ingredients and mix thoroughly. Pour filling into unbaked pie crust. Sprinkle nutmeg over filling and bake at 475 degrees F. for 10 minutes. Reduce heat to 425 degrees F. without opening the oven door and bake another 15 minutes. Test to see if it is done by sticking a knife in the center of the pie - if the knife doesn't come out clean, bake another 5 minutes. Cool to room temperature out of drafts. Cut into 8 pieces and serve 1 piece per serving. Nutritional information per serving (including crust): calories - 186, protein - 7 gm., fat - 10 gm., carbohydrates - 18 gm., sodium - 308 mg. Exchanges per serving: 1 Milk, 1 Vegetable, 2 Fat From: The NEW DIABETIC Cookbook by Mabel Cavaiani R.D. copyright 1989 |
