PEACH CUSTARD PIE RECIPE | EATINGWELL
We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries.
Provided by Jim Romanoff
Categories Healthy Pie Recipes
Total Time 4 hours 30 minutes
Number Of Ingredients 20
Steps:
- To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Position rack in lower third of oven; preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray.
- To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
- Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
- Arrange peaches in the crust and pour the filling on top (some peaches will float but this won't affect the final results). Bake for 30 minutes.
- Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350 degrees . Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.
Nutrition Facts : Calories 301.1 calories, CarbohydrateContent 41.7 g, CholesterolContent 68.8 mg, FatContent 12.4 g, FiberContent 2.1 g, ProteinContent 6.5 g, SaturatedFatContent 4 g, SodiumContent 103.4 mg, SugarContent 25.2 g
EGG CUSTARD RECIPE | ALLRECIPES
This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
Provided by The Angerers
Categories Desserts Custards and Puddings
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts : Calories 130.4 calories, CarbohydrateContent 20.7 g, CholesterolContent 68.5 mg, FatContent 3.3 g, ProteinContent 4.8 g, SaturatedFatContent 1.6 g, SodiumContent 56.7 mg, SugarContent 20.7 g
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