Egg Custard Pie

Custard pie

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Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 8 servings
Yield: 1 (9-inch) pie
Nutrition Facts (per serving)
322 Calories
14g Fat
43g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 322
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 93mg 31%
Sodium 250mg 11%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 5%
Total Sugars 23g
Protein 6g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 2mg 9%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is a favorite dairy-free pie recipe for the holidays, flavored with and vanilla. This recipe calls for half of our basic dairy-free pie dough recipe, so if you're not making two pies, simply wrap the dough well in plastic wrap and place it in the freezer until I'm ready to use it.

Ingredients

  • 1/2 recipe basic dairy-free pie crust

  • 2 1/3 cups plain unsweetened almond milk, or soy milk

  • 3 large eggs

  • 3/4 cup sugar, plus more for sprinkling

  • 1/8 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 1 large egg white

  • Ground nutmeg, for sprinkling

Steps to Make It

  1. Preheat the oven to 400 F. Using dairy-free soy margarine or other butter substitute, lightly grease a 9-inch pie plate. On a lightly floured surface, roll out the pie dough until 1/8-inch thick. Fit into the prepared pie plate, forming a crust with your fingers. Lightly poke several holes on the surface of the crust with a fork and place the pie plate in the freezer to chill for about 5 minutes.

  2. Meanwhile, In a small heavy-bottomed skillet over medium-high heat, warm the almond milk, stirring constantly, until steam is just starting to rise from the surface. (DO NOT let the liquid reach a boil.) Set aside.

  3. In a medium-sized mixing bowl, whisk together the eggs, sugar, salt, and vanilla until the mixture is well combined and pale yellow in color. Gradually, add the warm almond milk, whisking constantly until the mixture is combined.

  4. Remove the crust from the freezer and, using a pastry brush, brush lightly with the egg white. Sprinkle the crust with sugar. Pour the custard mixture into the prepared pie crust, sprinkling the nutmeg on the surface. Bake for 35 to 40 minutes, or until the pie is no longer runny and a toothpick inserted into the center comes out clean. (Pie will still “jiggle” just a little when you remove it from the oven.) Allow to cool completely on a wire cooling rack. Serve cold.