Gluten Free Custard Pie Recipe
Gluten Free Egg Custard Pie filling baked into a gluten free pie crust shell & baked until perfect.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: custard, custard pie, dessert, pie
Servings: 8 slices
Calories: 146cal
Add the milk to a small or medium thick-walled stock pot and heat on medium heat on the stovetop.
Stir the milk until it begins to boil.
Preheat your oven to 400 degrees.
Remove pie crust shell from packaging.
Using a fork, prick the crust sides and bottom.
Cook the crust for 5 minutes at 400 degrees.
Once removed, egg wash it using a pastry brush and egg whites.
In a large bowl, add your eggs, spice, extract, and VERY SLOWLY whisk in the scalded milk.
Pour the mixture into your crust--you may have a little extra depending on your crust size.
Bake for 30-35 minutes on 400 degrees. At the 30 minute mark, gently insert a butter knife into the center of your pie. If it comes out clean it is done.
Allow your pie to to sit on the stovetop for 1 hour before chilling it for 3 hours to firm it up.
Serving: 1slice | Calories: 146cal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 62mg | Potassium: 129mg | Sugar: 22g | Vitamin A: 215IU | Calcium: 95mg | Iron: 0.3mg