8 oz cherries, (1 can), drained, pitted
1 cup milk
½ cup granulated sugar
⅓ cup all-purpose flour, sifted
¼ cup honey
3 pcs eggs
1 tbsp vegetable oil
½ tsp salt
1½ tsp vanilla extract
1 pc pie shell, 9 inches, blind-baked
For Serving:
1 oz whipped cream, per serving
2 tbsp powdered sugar, for dusting
Preheat your oven to 350 degrees F.
Combine and whisk together all the ingredients, except the cherries and pie crust, for about 30 seconds until smooth.
Let the batter rest for about 20 minutes.
Place the cherries into the pie crust and pour in the custard mixture.
Bake pie for 35 to 40 minutes until the custard is set in the center.
Let cool on a rack before serving.
Dust with powdered sugar and top with whipped cream before serving.
Sugar: 29g
:
Calcium: 44mg
Calories: 156kcal
Carbohydrates: 34g
Cholesterol: 7mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 122mg
Protein: 2g
Saturated Fat: 1g
Sodium: 161mg
Vitamin A: 94IU
Vitamin C: 2mg
