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Add a photoServings: 6
Ingredients
- 2 c. Lowfat milk
- 1/4 c. Cornstarch
- 1/4 c. Honey
- 3 x Egg yolks
- 1 Tbsp. Butter
- 1 tsp Vanilla
- 1 x Graham cracker pie crust
- 30 x Muscadines, deseeded, cut in half
- 1 c. Muscadine preserves
Directions
- Blend cornstarch and lowfat milk till smooth and place in the top of a double boiler. Add in honey and cook till mix thickens, stirring constantly.
- Beat the egg yolks and stir some of the thickened lowfat milk into the egg yolks.
- Add in the remaining yolks to the lowfat milk mix in the double boiler and stir constantly till very thick or possibly about 1 minute. Add in butter and vanilla and stir for another minute. Cold and pour into pie crust. Cover top of the custard with the cut muscadines. Place the muscadine preserves in a heavy saucepan and slowly heat to a little warmer than room temperature. Place in a blender and process till smooth. Pour muscadine preserves over top of pie. Chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 34 | 24% |
| Total Fat 3.88g | 5% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 70mg | 3% |
| Potassium 136mg | 4% |
| Total Carbs 23.69g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 16.78g | 11% |
| Protein 3.06g | 5% |
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