Emulsifier Free Gluten Free Custard Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 gluten free pie crust (9-inch), unbaked
For the custard
- 2 cups whole milk
- ½ cup heavy cream
- 3 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ¼ tsp freshly grated nutmeg
Instructions
- 1
Preheat the oven to 375°F (190°C). Press the gluten free pie crust into a 9-inch pie dish, crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, until the edges are set and just beginning to color. Remove the weights and parchment and bake for another 5 minutes, until the bottom looks dry and pale golden. Remove from the oven and reduce the temperature to 325°F (165°C).
- 2
Combine the whole milk and heavy cream in a small saucepan over medium heat and warm until steaming and small bubbles appear around the edges, about 4–5 minutes. Do not let the mixture boil. Remove from the heat.
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