Mincemeat Custard Recipe

• 1 pkg. vanilla pudding (not instant)
• 1 egg, slightly beaten
• 2 c. lowfat milk
• 1 teaspoon rum extract
• 1 1/2 c. prepared mincemeat
• 1 baked 9" crumb shell

1. PIE: Prepare vanilla pudding with egg and lowfat milk, cook over medium heat till thickens and comes to a boil.
2. Remove from heat and add in rum extract.
3. Cold 5 min, stirring occasionally.
4. Spread 1 c. mincemeat proportionately in bottom of cooled crumb shell, top with pudding mix.
5. Refrigerate2 to 32 hrs.
6. Arrange remaining mincemeat in spiral design on top of pie.
7. Garnish with cherries and mint leaves.
8. CRUST: Mix all ingredients and press into bottom and around sides of a 9" pie plate.
9. Bake at 375 degrees for 5 to 8 min.

vanilla pudding, egg, milk, rum, prepared mincemeat, crumb shell

Taken from cookeatshare.com/recipes/mincemeat-custard-21586 (may not work)