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Cherry-Custard Pie

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Submitted by laurievan

YIELD

1 pie

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

21 606.9
OUNCES ML/G CHERRY PIE FILLING
1 ½ 355
CUPS ML MILK
¼ 59
CUP ML BUTTER
softened
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
4 4
LARGE LARGE EGGS
¾ 177
CUP ML SUGAR

Directions

Heat oven to 400.

Grease 10” pie plate.

Drain pie filling, reserving syrup.

Beat all ingredients except cherries and reserved syrup until smooth, 15 seconds in blender on high.

Pour into plate.

Spoon cherries evenly over top.

Bake until knife inserted in center comes out clean, 30 to 35 min.

Cool 5 min.

Serve with warm reserved syrup and, if desired, sweetened whipped cream.

Pie can be prepared ahead and refrigerated up to 12 hrs.

Increase baking time to 35 to 40 min.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 537 31% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 249mg 83%
Sodium 216mg 9%
Total Carbohydrate 28g 28%
Dietary Fiber 1g 4%
Sugars g
Protein 20g
Vitamin A 21% Vitamin C 9%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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