Egg Custard Pie Recipe

1 Keebler shortbread pie crust

1 egg yolk, slightly beaten

4 eggs plus the egg white from the first egg

½ cup Splenda

1 ½ cups milk

1 ½ tsp. vanilla

1/8 tsp. salt

Nutmeg to sprinkle on top

1. Brush the bottom and sides of Keebler pie crust with 1 egg yolk. Place on baking sheet. Bake at 350 degrees for 5 minutes. Remove from oven.

2. In large bowl, whish together 4 eggs plus egg white, Splenda, vanilla, and salt. Gradually whisk in milk. Pour into pie crust and place crust on baking sheet in oven.

3. Bake at 350 degrees for 40 to 45 minutes until toothpick inserted comes out clean. Cool for 2 hours so pie will completely set. Refrigerate at least 2 hours. Store in refrigerator.