A no-bake custard pie that comes together in twenty minutes. The graham crust is already there; you just need to whip up a silky custard filling and let the fridge do the work. It's pure comfort when you have nothing else on hand.

Serves 2. 25 minutes, 15 at the stove.

About 310 calories a serving, 7 g protein, 24 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup of whole milk in a saucepan over medium heat until steam rises from the surface, about 5 minutes; do not boil.5 min
2. Crack 1 egg into a bowl and whisk with 2 tablespoons of sugar and a pinch of salt until pale, about 1 minute.
3. Pour the hot milk slowly into the egg mixture while whisking constantly to temper the egg, then return everything to the saucepan over medium-low heat. Stir with a wooden spoon until the custard coats the back of the spoon, about 3 minutes; the cue is when you draw a line through it with your finger and the line holds.3 min
4. Remove from heat and stir in 2 tablespoons of butter until melted. Strain the custard through a fine sieve into a bowl to catch any lumps.
5. Pour the custard into the graham crust, cover with plastic wrap, and chill until set, at least 10 minutes or up to 4 hours.

Note Swap the milk for cream to make it richer, or add a teaspoon of vanilla extract to the egg mixture. Leftovers keep covered in the fridge for three days. Serve it cold with nothing else, or with a cup of coffee.