Blender Cream Custard Pie

Sometimes you just need a pie. A rich custard to glide comfortably across your tongue and nestle gently in your pouch. This is the pie equivalent of the classic "dump cake." Just throw it all in your blender and whiz up a pie - it even makes its own crust! 

1/4 Cup butter 
4 eggs 
3/4 Cup Splenda Granular 
pinch salt 
2 cups 2% milk 
2 teaspoons vanilla extract 
1/2 cup almond flour 
1/8 teaspoon nutmeg 

Preheat oven to 350 F 

Butter a 9 inch pie pan 
Place all ingredients in blender or food processor and process until completely combined and nut flour is well hydrated. 
Pour mixture into pie pan 

Bake at 350 F for 45 minutes 
Cool 

Serve at room temperature or chilled 

Store in refrigerator 

Cook's Notes: I couldn't help it.. I substituted a few tablespoons of heavy cream for some of the 2% milk, just to make it richer. 
FOr individual servings you can bake it in small custard cups or ramekins. 
For variations on a theme, make this a coconut pie by adding 1 teaspoon coconut extract and 1/2 cup unsweetened shredded coconut (or finely chopped left over cooked spaghetti squash for MOCK coconut pie!)