The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Custard Pie

Follow this one to the letter and your custard will not curdle.


1 Perfect Pie Crust - No Top
3/4 cup Sugar
1 Tbsp. Flour
1/4 tsp. Salt
3 Eggs
1 tsp. Vanilla
2 cups Half and Half


Move one oven rack to its lowest possible position and the other to the middle position.  Preheat oven to 450°F.

Prepare the Perfect Pie Crust - No Top and set aside.

Mix the Sugar, Flour, and Salt in a one cup measuring cup and set aside.  Separate the whites of the Eggs into a one quart or larger bowl and save the egg yolks in a small container.

Bake the pie crust for 10 minutes at 450° on the lowest rack in the oven.

Meanwhile, beat the egg whites until frothy but not quite meringue consistency.  Beat in the egg yolks.  Blend in the sugar mixture.  Add the Vanilla and Half and Half.

Remove the baked pie crust from the oven and cover the fluted edges with aluminum foil as soon as it is cool enough to avoid burning yourself.  Stir the custard filling and gently pour 3/4 of it into the pie crust.

Pull the middle rack out from the oven as far as it will slide and set the pie pan on the middle of the rack.  Add as much of the remaining custard as will fit, being sure not to let any seep down the edges of the pie crust or up onto the sides as you gently push the oven rack back into the oven.

After the oven returns to 450°F, lower the temperature to 350°F and bake for 15 minutes.  Then lower the oven temperature again to 325°F and continue baking for an additional 15 to 20 minutes or until an instant read thermometer reaches at least 160°F but no more than 170°F in the center.  It will continue to rise to the target 175°F after being removed from the oven.  The pie is also done when a clean knife inserted half way between the center and edge of the pie comes out clean.  Even if the center itself may still look runny, it will set as the pie cools.

Allow to cool and serve slightly warm or completely cooled.  Refrigerate left overs.


Pie need not be refrigerated if eaten within the first 3 hours after it comes out of the oven.

See Also:

Coconut Custard Pie - My variation of the Custard Pie recipe


Other Information:

Source: Linda Killion, Jim Dick's wife, parents of my godchildren

Preparation: 0:25
Bake: 0:45
Total: 3:00

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
344 Calories
18g Fat (47.7% calories from fat)
7g Protein
39g Carbohydrate
1g Dietary Fiber
103mg Cholesterol
254mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
1/2 Non-Fat Milk
3 1/2 Fat
1 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.