Written by Jill
There is something about pie that just screams comfort. I first remember having a custard pie at a church event many years ago. One day, while brainstorming some recipe ideas for Modern Alternative Mama, I decided to try out some new pie recipes, and a custard pie was the first thing I thought of.
This light, creamy dessert is super simple and quick to put together, although the baking time is long! I served this last week at a luncheon with girlfriends, and it got rave reviews.
Please note that I used a gluten-free crust from Whole Foods, as I have not found a homemade, real foods gluten-free pie crust that works for all recipes. Other options include Almond and Coconut Flour Pie Crust or Mi-Del Gluten-Free Pie Crust (however, any crust will do for this recipe).
Cinnamon Custard Pie
Ingredients:
- 9-inch Pie Crust
- 4 eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. cinnamon
Directions:
Step 1: Preheat oven to 400ºF degrees.
Step 2: Place all ingredients except the pie crust into a blender or food processor. Blend until well combined.
Step 3: Place the pie crust on a baking sheet and pour the mixture into the pie crust.
Step 4: Carefully transfer the baking sheet to the oven. Bake for 60-70 minutes.
Step 5: Let cool. Serve at room temperature or refrigerate and serve chilled. This would be delicious with a dollop of fresh whipped cream and a sprinkle of nutmeg or cinnamon.
Enjoy!
Cinnamon Custard Pie
Ingredients
- 9- inch Pie Crust
- 4 eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. cinnamon
Instructions
- Preheat oven to 400ºF degrees.
- Place all ingredients except the pie crust into a blender or food processor. Blend until well combined.
- Place the pie crust on a baking sheet and pour the mixture into the pie crust.
- Carefully transfer the baking sheet to the oven. Bake for 60-70 minutes.
- Let cool. Serve at room temperature or refrigerate and serve chilled. This would be delicious with a dollop of fresh whipped cream and a sprinkle of nutmeg or cinnamon.
This looks tasty! I love just about anything with cinnamon. Thanks for sharing the recipe with us. 🙂
This is an excellent gluten-free pie crust! Just use palm shortening if dairy free. I also sub other flours by weight.
I make a really good GF pie crust. I adapted it from somewhere, I like using amaranth flour and such better than as much rice flour, and arrowroot as my starch. Coconut or palm oil work in place of the butter, but are less heat tolerant. Here is the blog I did on it. I also included a video of me making it. It has a similar taste and texture to the whole wheat pastry I would make with my dad as a kid.
http://nigerianmeadows.wordpress.com/2011/11/21/a-new-gluten-free-pie-crust-recipe/
[…] friend Kate made this recipe for a little gathering we had and it was delicious! She left out the crust. I plan on buying some […]
I just took this out of the oven and it smells delicious! I cannot wait to try it. Unfortunately, mine sunk while it was cooling and does not look at pretty as yours – any ideas on how to keep it from sinking? I turned off the oven about 10 minutes early, propped the oven door open and let the pie sit in the oven while it was cooling off.
Hey, just thought I’d share a very easy GF pie crust that is a huge hit with our family. Here’s the link: http://wholenewmomma.com/pumpkin-cheesecake-pie/
BTW, this looks great. Can’t wait to try it!
Omfg, thank you so much for posting this! It is going to help me when I get Cinnamon at the market! Cool!