Directions:
- To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.
- Scrape the mixture into a 9-inch pie pan.
- Press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.
- Refrigerate until ready to use.
- To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.
- Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.
- Do not allow to boil.
- Strain the custard through a sieve into the prepared pie shell.
- Refrigerate uncovered at least one hour, or until set.
- Cover with plastic wrap and chill completely, at least another hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.39 Kcal (1752 kJ) | ||
| Calories from fat | 218.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.25g | 37% | |
|---|---|---|---|
| Cholesterol | 167.84mg | 56% | |
| Sodium | 306.76mg | 13% | |
| Potassium | 117.74mg | 3% | |
| Total Carbs | 43.86g | 15% | |
| Sugars | 16.41g | 66% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 8.34g | 17% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.1mg | 11% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 291.03 Kcal (1218 kJ) | ||
| Calories from fat | 151.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 37% | |
|---|---|---|---|
| Cholesterol | 116.75mg | 56% | |
| Sodium | 213.38mg | 13% | |
| Potassium | 81.9mg | 3% | |
| Total Carbs | 30.51g | 15% | |
| Sugars | 11.42g | 66% | |
| Dietary Fiber | 2.19g | 13% | |
| Protein | 5.8g | 17% | |
| Vitamin C | 5.8mg | 14% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.4mg | 11% | |
| Calcium | 56.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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