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.
- 1/2 recipe basic dairy-free pie crust
- 2 1/3 cups almond milk (plain, unsweetened or soymilk)
- 3 large eggs
- 3/4 cups sugar (plus more for sprinkling)
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 egg white
- Garnish: ground nutmeg, for sprinkling
Preheat the oven to 400 F. Using dairy-free soy margarine or other butter substitute, lightly grease a 9” pie plate. On a lightly floured surface, roll out the pie dough until 1/8” 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.
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.
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.
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 35-40 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.