Recipe from Better Homes and Gardens
Return to your childhood with this custard recipe that's just like Grandma used to make.
Prep Time: 25 mins
see savings1 recipePastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
see savings1/2 cupbutter
see savings1 cupsugar
see savings3 tablespoonsall-purpose flour
see savings1 cupbuttermilk
see savings1 teaspoonvanilla
Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.
Per Serving: cal. (kcal) 394, Fat, total (g) 22, chol. (mg) 111, sat. fat (g) 10, carb. (g) 44, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 27, pro. (g) 6, vit. A (IU) 437.31, vit. C (mg) 0.59, Thiamin (mg) 0.19, Riboflavin (mg) 0.26, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 214, Potassium (mg) 100, calcium (mg) 50.48, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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