Cherry-Custard Pie
Yield
1 piePrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 21 | ounces |
cherry pie filling
|
|
| 1 ½ | cups |
milk
|
|
| ¼ | cup |
butter
softened |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 606.9 | ml/g |
cherry pie filling
|
|
| 355 | ml |
milk
|
|
| 59 | ml |
butter
softened |
|
| 7.5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
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.
