Blender Cream Custard Pie

By LadyJ1114

Ingredients

• 1/4 Cup butter (at room temperature)
• 4 eggs
• 3/4 Cup Splenda Granular
• pinch salt
• 2 cups 2% milk
• 2 teaspoons vanilla extract
• 1/2 cup almond flour
• 1/8 teaspoon nutmeg

Preparation

Step 1

Preheat oven to 350 F

Butter a 9 inch pie pan
Place all ingredients in blender or food processor and process until completely combined and nut flour is well hydrated.
Pour mixture into pie pan

Bake at 350 F for 45 minutes
Cool

Serve at room temperature or chilled

Store in refrigerator

Cook's Notes: I couldn't help it.. I substituted a few tablespoons of heavy cream for some of the 2% milk, just to make it richer.
For individual servings you can bake it in small custard cups or ramekins.
For variations on a theme, make this a coconut pie by adding 1 teaspoon coconut extract and 1/2 cup unsweetened shredded coconut (or finely chopped left over cooked spaghetti squash for MOCK coconut pie!)