Interstitial Cystitis Friendly Gluten Free Custard Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

Interstitial Cystitis Friendly Gluten Free Custard Pie

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 gluten free pie crust (9-inch), unbaked
Wholly Wholesome Pie Shells Wholly Gluten Free 9 Inch 2 Count - 14.9 Oz Bob's Red Mill Pie Crust Gluten Free Gluten Free Nation Gluten Free Pie Crust Wholly Gluten Free Pie Shells, Gluten Free, 9 Inch, 2 Pack Gluten Free Pie Shells, 14.9 oz
See all

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
Ingredient note
Nutmeg can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!