Difference between revisions of "Alternative:Custard Pie"
RealRecipes (talk | contribs) m (moved Cookbook:Custard Pie to Alternative:Custard Pie: Text replace - "Cookbook:" to "Alternative:") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes\|\{\{PAGENAME\}\}" to "Category:$1 Recipes") |
||
| Line 19: | Line 19: | ||
# [[cookbook:Bake|Bake]] 30 minutes at 400°F (200°C) (Gas Mark 6) or until a knife inserted one inch comes out clean. | # [[cookbook:Bake|Bake]] 30 minutes at 400°F (200°C) (Gas Mark 6) or until a knife inserted one inch comes out clean. | ||
| − | [[Category:Pie | + | [[Category:Pie Recipes]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
| − | [[Category:Pudding and Custard | + | [[Category:Pudding and Custard Recipes]] |
Revision as of 17:28, 9 May 2012
This eggy, sweet pie is easy to make—it forms its own crust as it cooks! Delicious for dessert or a sweet breakfast.
Ingredients
- 2 cup milk
- 1/2 cup flour
- 1/3 teaspoon baking powder
- 1 pinch salt
- 3 tablespoon soft butter
- 4 large eggs
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- grated coconut
