Gluten-free | Sugar-free | Dairy-free | Grain-free
Makes 4 individual or 1 large pie
Why it’s delicious
One of my largest struggles since I began eating healthy is walking past a traditional bakers window and spotting an old fashioned custard pie. It’s something about the creaminess and seductive wobble of a just set custard that still leaves me weak at the knees.
Thankfully we now CAN have our custard pie without the guilt as this recipe has all the wonders of those custard pies of old without the sugar, gluten and dairy.
Helpful hints and tips
This recipe uses a versatile sweet pastry that you can use for any type of pie base.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
Sweet pie pastry
- 110 g (3.8 oz) almond flour or a nut or seed flour of your choosing
- 35 g (1.2 oz) coconut flour
- 25 g (0.8) Pure as Inulin Powder
- 1 egg
- 40 g (1.4 oz) coconut oil, soft but not melted
- 1 egg yolk, whisked
- 450 ml (15 fl oz) coconut milk, good quality
- 2 tsp pure vanilla extract
- 8 large egg yolks
- 120 g (4 oz) Zero as Sugar Pure Erythritol
- 1-2 tsp nutmeg
- Make the pastry first by adding the almond and coconut flour, inulin powder, egg and coconut oil to a small food processor. Blend for 5-10 seconds or until a dough forms.
- Remove the dough from the processor and flatten into a round disc. Cut the pastry into 4 even pieces if making 4 small individual pies and wrap the pastry in cling film. Rest the pastry in the fridge for 30-60 minutes to help with rolling.
- Preheat your oven at 170C (340F) and spray or brush 4 pie tins or one large pie tin with a light coating of coconut oil and line with a small circle of non-stick baking paper fitted to the base of the tin/s.
- Roll each pastry portion between 2 pieces of non-stick baking paper until the dough is approximately 3 mm (1/10th inch) thick. Carefully place the rolled pastry into the tin and press the pastry to fit the tin, leaving a slight overhang on top of the tin.
- If needed, do surgery on the pastry to mend any holes in the pastry and even it out. Place another piece of baking paper in the case to cover the base, sides and top and ¼ fill the tin with baking beans or rice.
- Blind bake the case/s in the oven for 15 minutes. Take the cases from the oven and remove the paper and beans.
- Brush the inside of the hot cases with a little egg yolk which will help to waterproof the cases. Bake the cases for a further 2 minutes to dry out the pastry and take the cases out while you prepare the filling.
- Turn the oven down to 130 C (270F) and prepare the filling by bringing the coconut milk and vanilla extract to the boil.
- In a bowl whisk together the egg yolks and erythritol and whisk the hot coconut milk into the egg yolks slowly, whisking the whole time.
- Place the pie cases and tins back into the oven and carefully pour the custard into the cases, filling them as high as you can. Sprinkle with nutmeg and then bake the pies for 30-45 minutes if using individual pie cases or 30-60 minutes if using 1 large pie case.
- Bake until the custard filling is set but still has a jiggle and a wobble when given a gentle shake.
- The amount of time it will take to cook your pies till the custard is set all depends on how deep your pie cases are, so keep an eye on them, checking every 5 minutes by giving the pies a shake to check on the jiggle.
- Allow the pies to cool in the tin for 20 minutes and then using a little knife, ease the pastry from the tin and turn the pies out.
- Chill the pies or serve warm and ready!
- These pies can be covered and stored in the fridge for up to 4 days.
And we’re looking forward to you trying them, Julie :)
Wow this recipe looks easy and delicious .
I’m looking forward to making these custard pies knowing it’s ok and won’t spoil my diet
Hi Pam! You’re most welcome :)
Looks absolutely yummy.Thank you