Low FODMAP Gluten Free Custard Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

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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 The Maine Pie Co Ready-To-Bake 9' Pie Shells 2 Pack Bob's Red Mill Pie Crust Gluten Free Yumbana Gluten Free Pie Crusts 2 Pack Wholly Gluten Free Pie Shells, Gluten Free, 9 Inch, 2 Pack
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For the custard

2 cups whole milk
½ cup heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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