Old Fashioned Custard Pie, made with a creamy custard filling and a flaky pie crust, can offer several health and nutritional benefits when enjoyed in moderation. Here are some potential benefits:
1. Good source of protein: Custard pies typically contain eggs, which are a great source of high-quality protein. Protein is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair, skin, and nails.
2. Nutrient-dense ingredients: Depending on the recipe, Old Fashioned Custard Pie can contain milk or cream, which provides important nutrients such as calcium, vitamin D, and vitamin B12. These nutrients are crucial for bone health, nerve function, and red blood cell production.
3. Essential vitamins and minerals: Custard pies often include ingredients like vanilla extract or nutmeg, which add flavor and also provide small amounts of vitamins and minerals. For example, vanilla extract contains trace amounts of potassium and magnesium, while nutmeg contains manganese and copper.
4. Satiety and portion control: The combination of eggs, milk, and a flaky pie crust can create a filling dessert that helps promote satiety. Enjoying a slice of custard pie can satisfy your sweet tooth and potentially prevent overeating or reaching for less nutritious snacks.
5. Mental well-being: Desserts like Old Fashioned Custard Pie can have a positive impact on mental well-being by providing comfort and satisfaction. Enjoying a homemade treat can be a source of joy and contribute to overall happiness and relaxation.
It’s important to note that custard pies are typically high in calories, saturated fat, and sugar, so they should be consumed in moderation as part of a balanced diet. If you’re looking to make a healthier version of custard pie, consider using low-fat milk or a milk alternative, reducing the amount of sugar, and opting for a whole-grain or gluten-free crust.
- Old Fashioned Custard Pie
1 unbaked pie shell (I use Marie Calendar deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract