Friday, June 19, 2009

Gluten Free Vanilla Custard Pie

This is a summer favorite that I adapted to be a gluten free recipe. We love it because it is a basic pie that is dressed up with the season's freshest fruits and a simple glaze. I only fill the pie crusts about 1/3 to 1/2 full with filling to allow lots of room for the fresh fruit topping.


Whole Foods Brand Gluten Free Frozen Pie Crusts (2)
These are as good as any homemade crusts and are simple

4 large eggs
3/4 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 cup half-and-half or heavy cream
1 tablespoon real vanilla extract
1 vanilla bean split and scraped of the seeds
1/2 teaspoon fresh grated nutmeg

Preheat the oven to 400 degrees F.

Heat the milk and half-and-half in a sauce pan until almost boiling- stir often so it does not scorch.

Mix together the eggs, sugar, salt and vanilla(s). Slowly add the hot milk in small batches to temper the eggs and not cook them or scramble them from the hot milk mixturekeep stirring until both the hot and cold are combined to one batter. Place frozen but unbaked shells on a cookie sheet.
Very carefully pour into the pie shells so that each empty shell is almost half full. Grate nutmeg over the top of the filling and gently place the sheet with both pies into the oven to bake.

Bake for 10 minutes in the 400 degree preheated oven the heat reduce to 325 degrees F. and continue to bake for approximately 25 minutes more, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set.
The top will be nicely speckled and a bright shiny color. It will continue to cook after it is taken out of the oven. Cool on a rack. Decorate with sliced fresh fruit and a glaze of warmed jam. Chill before slicing and serving.

I use fresh berries, sliced peaches, strawberries and bananas- whatever you have on hand. I liquefy seedless raspberry jam in a pyrex measuring cup by heating for 45 seconds in the microwave. When it is liquid I use a pastry brush to glaze over the fruit. You can serve with whipped cream and a mint leaf for presentation.

The secret to this dessert is the quick and easy prep. With the gluten free shells and the best of the summer fruit the sweetness is all about the fruit next to the vanilla custard filling. It is a simple and delicious summer dessert.

(sorry I forgot to take a photo of the pies with the berries before we carved into and devoured them-oops!)

1 comment:

The Wright Trips said...

I bet I'm not the only one who thinks you should have your own cooking show. You describe everything so nicely & it always makes me hungry...Darn You Helene! :)


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