i thought i'd add this side view pic to show the immpossible pie crust that forms. i think the added almond flour/meal even settled a bit more than just reg flour.
so here's my custard pie healthy version...
4 eggs (must be real eggs, trust me)
2 c. milk (i use 1c. whole and 1c. skim)
1 scoop vanilla protein powder (optional)
1/2 c. low fat cottage cheese
1/2 c. baking splenda
1/2 tsp vanilla
1/2 tsp almond extract
1/2 c. wheat flour
1/2 c. almond flour/meal
1/4 tsp nutmeg
preheat oven to 350...
put all ingredients in blender...i like to start with the eggs and 1 c. milk and cottage cheese and blend untill there is no cottage cheese lumps left..then add in everything else and blend well. pour into greased 10"-11" pie plate and cook for 40-45 min. watch towards the end. it will puff up. jiggle to make sure the center is firm-ish. remove and let cool. serve warm or can be refridgerated and rewarmed piece at a time. holds up well.