Peach Custard Pie

Please don't be an 'ingredientaphobe' when it comes to this recipe! Some of them are used more than once and the majority are probably in your pantry/refrigerator already.  What a great way to use up some peaches. This is actually more of a cake than a pie, but since it's in a pie plate.....

PEACH CUSTARD PIE

Makes 6 Servings = 4 PointsPlus™

OR

Makes 8 Servings = 3 PointsPlus™

CAKE:

1 cup self-rising flour
1/4 cup Splenda granulated
6 TBSP light butter, melted
1/3 cup fat-free half-and-half
2 TBSP fat-free egg substitute

TOPPING:

2 cups fresh sliced & peeled peaches
1 1/2 tsp self-rising flour
1/4 cup Splenda granulated

CUSTARD:

1/4 cup fat-free egg substitute
1/2 cup low-fat sour cream
1/2 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 375º. Spray a 9 or 10” pie plate; set aside.

Combine cake ingredients in a medium bowl until well combined. Pat this onto the pie plate (use flour on your fingers so the dough doesn't stick to your fingers).

In a small bowl, combine the topping ingredients and place on top of the crust.

Bake 25 – 30 minutes.

Meanwhile, mix the custard ingredients in a small bowl. Spoon over the peaches and return to the oven for an additional 15 minutes.

 

 

 

 

 

 

 

MY SPIN: The next time I make this, I will use more peaches.....just because! Also, I put some cinnamon on top of the custard (as an afterthought) after it baked @15 minutes.....

 

 

....the next time I'll either put the cinnamon IN the custard mix OR on top before the final baking. This can be served “as is” or with a dollop of fat-free whipped topping.

 

 

 

 

 

 

 

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan