Macadamia Free Gluten Free Custard Pie
About FigFig 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!