This warm, comforting and custardy pie is so fast and easy with TJ’s products. It will be ready in 45 minutes and any number of variations can be made, including using fresh fruit in place of my freeze dried option. CUSTARD PIE 1/2 cup TJ’S Buttermilk Pancake Mix 1/3 cup organic granulated sugar 1/2 cup milk 2 tablespoons soft butter 2 eggs 1/2 teaspoon vanilla extract 1/2 pouch of TJ’s freeze dried strawberry slices 1/2 pouch of TJ’s freeze dried banana slices TOPPING 1/2 cup TJ’s Buttermilk Pancake Mix 1/4 cup TJ’s Quick Cooking Steel Cut Oats or Rolled Oats (See Note) 1 tablespoon frozen or very cold butter 1/4 cup brown sugar 1/4 teaspoon nutmeg Heat oven to 350 degrees and spray a glass pie dish with butter flavored cooking spray. In my bullet blender, I whirled all the contents of the custard base except for the freeze dried fruit, but you can also mix it in a bowl with a whisk, being sure you remove all baking mix lumps. When light and frothy, pour the custard into the pie plate. Top the custard with the dried fruit slices, pressing the fruit lightly into the custard. Bake for 20 minutes, while you make the topping. Blend all the ingredients of the topping until you have a nicely textured streusal topping. When the custard has baked for 20 minutes, top it with the streusal mixture, return to the oven, and bake for an additional 15 minutes. Let cool, and serve, preferably with unsweetened heavy cream — whipped, or not, as you prefer. Mine is shown with just plain, unwhipped heavy cream. Notes: I used Trader Joe’s Quick Cook Steel Cut Oats. These are not quite as dense as traditional steel cut oats and break down easily for the topping. If you have the kind which are NOT quick cook, then I’d use rolled oats instead. This pie was very good warm, the first day, more so than as a leftover the next day, so eat up!
