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Strawberry Custard Pie

Recipe By :JoAnna M. Lund

3 Points per serving


1 refrigerated unbaked 9 inch Pillsbury piecrust

2 cups sliced fresh strawberries

1 package JELL-O sugar free vanilla cook-and-serve pudding mix -- (4 serving size)

2/3 cup nonfat dry milk powder -- Carnation

1 1/4 cups water

1/2 teaspoon vanilla extract


1. Preheat oven to 450 F. Place piecrust in a 9 inch pie plate. Flute edges and prick bottom and side with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Evenly arrange strawberries in cooled crust. In a medium saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Remove from heat. Stir in vanilla extract. Pour hot mixture over strawberries. Allow to cool on wire rack about 15 minutes. Refrigerate at least 2 hours.

Cut into 8 servings.

HINT: Good toppewd with 1 tablespoon Chool Whip Lite, but don't forget to count the few additional calories.

Mary's Notes: I did not cook this at all or use a crust (it's great without the crust), but did use the pie pan. I used an instant pudding mix and mixed it with a whisk until thick with the water, powdered milk, and vanilla. Poured it over the strawberries. Chilled until firm. Then add nonfat Cool Whip to the top with a small amount of chocolate syrup. YUM and Hal loved it. The cool whip and chocolate added about 30 to 40 calories to total. Serving size (1 slice)

According to the cookbooklet: Per serving: 155 Cal, 7g Fat, 3g Pro, 20g Carb, 229mg Sod, 1g Fiber

Healthy Exchanges: 1/2 Bread, 1/4 Fruit, 1/4 Skim Milk, 3/4 Slider

Diabetic Exchanges: 1 Starch, 1 Fat, 1/2 Carbohydrate

Source: "Camp Courageous Of Iowa Dessert Cookbooklet, page 40" Copyright: "Healthy Exchanges, Inc. 1996"

NOTES : Submitted by Mary D.