Recipe Collection : Cinnamon Custard Pie |
AD

Recipe Collection : Cinnamon Custard Pie

jill March 14, 2013

There is something about pie that just screams comfort. I first remember having a custard pie at a church event many, many years ago. Recently, while brainstorming some recipe ideas for Modern Alternative Kitchen, 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, for the crust 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. (But if you know one, please share in the comments!) However, any crust will do for this recipe, and homemade would be perfect!

Cinnamon Custard Pie

Ingredients:

  • 9-inch Pie Crust
  • 4 eggs
  • 2 c. milk
  • 1/2 c. maple syrup
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 tsp. cinnamon

Directions:

1. Preheat oven to 400 degrees.

2. Place all ingredients except pie crust into a blender or food processor. Blend until well combined.

3. Place pie crust on a baking sheet, and pour mixture into pie crust.

4. Carefully transfer baking sheet to oven. Bake for 60-70 minutes.

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.

Cinnamon Custard Pie

Enjoy!

Do you have a favorite comfort food pie?

SaveSaveSaveSave

This is the writings of:

jill
AD

7 Comments

  1. This looks tasty! I love just about anything with cinnamon. Thanks for sharing the recipe with us. 🙂

    Reply

  2. This is an excellent gluten-free pie crust! Just use palm shortening if dairy free. I also sub other flours by weight.

    Reply

  3. 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/

    Reply

  4. […] 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 […]

    Reply

  5. 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.

    Reply

  6. 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!

    Reply

  7. Omfg, thank you so much for posting this! It is going to help me when I get Cinnamon at the market! Cool!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

Meet My Family
Top
Love our content? Sign up for our weekly newsletter and get our FREE Nourished Living Cookbook!