|Raspberry Custard Pie with Omega Crust|
Did you give up cheesecake this year? Let me introduce you to Raspberry Custard Pie. The Omega Crust contains no lard, shortening or butter. Flaxseed meal contributes 1900 milligrams of Omega-3 oils per serving. The creamy custard has the goodness of eggs and milk. There are no artificial ingredients, and a generous slice has 9 grams of protein, 4 grams of fiber, and fewer than 300 calories. All "diet" talk aside.... This pie is a smooth, tart-n-sweet treat. Go for it.
For two pies: (10 servings total)
1 Omega Pie Crust recipe (or Gluten Free crust)
6 large eggs
1/2 cup sugar or honey
1/4 tsp salt
1/4 tsp vanilla
2 cups hot milk
2 cups frozen raspberries
Make pie crust and divide into two balls. Allow to rest for 15 minutes. Roll out and place into two pie plates.
Place a glass baking dish full of water on a lower rack in the oven, with the medium rack above it. Preheat oven.
Beat eggs with a whisk. Add sugar, salt, and vanilla and beat well. Add a little bit of hot milk and beat it in. Add the rest of the milk, a little at a time, beating thoroughly each time.
Place the frozen raspberries at the bottom of the unbaked pie shells. If they are broken up a bit they will not be as pretty but will have a more distributed flavour. That is up to you. Pour the egg mixture into each pie, over the berries. Cover each pie with an inverted pie plate or foil.
Bake at 350F for about an hour, until the custard starts to set. Chill before slicing and serving.
According to the recipe analyzer at caloriecount.about.com each slice of Raspberry Custard Pie with Omega Crust contains:
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