Gluten Free Pie Recipe
Crustless Custard Pie is a healthy, wholesome, and nourishing dessert with a smooth custard filling and a crunchy golden top. No crust to roll out and much less calories. The pie seem to miraculously form its own crust while baking. The flour settles to the bottom and makes it’s own crust. The flour settles to the bottom and creates its own crust. Your family will definitely love this gluten-free pie!
Remember the Impossible Pies of the 1970s? Back in the 1970’s, Impossible Pie recipes were printed on the back of Bisquick® boxes and they were a hit for busy cooks to make an “impossibly easy” and quick meal for the family. Bisquick® originally posted a sweet impossible coconut pie recipe, and soon followed with many variations including sweet and savory pie recipes.
This easy-to-make recipe and photos were shared with me by Rebecca Wagner of Powell Butte, Oregon..
- 2 cups whole raw milk*
- 3/4 cup maple sugar
- 7 small eggs or 5 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon cardamom, ground
- 1/8 teaspoon coriander, ground
- 1/8 teaspoon nutmeg, ground
- 2 tablespoons Pamela's Baking and Pancake Mix**
- 2 tablespoons Vanilla Whey Protein Powder
- 2 tablespoons Chia Seeds***
- 1/2 cup butter, room temperature
- 1 tablespoon pure vanilla extract
- Ground cinnamon and nutmeg mixture (optional garnish)
Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use coconut oil) a 9-inch deep dish pie plate.
Using your blender, add the milk, maple sugar, eggs, salt, cardamom, coriander, nutmeg, Pamela's Baking Mix, chia seeds, and butter. Blend on high until well mixed. Add vanilla extract and mix a little more.
Pour custard mixture into the prepared pie plate. Sprinkle with a mixture of cinnamon/nutmeg over the top.
Bake approximately 60 to 70 minutes or until knife inserted near center comes out clean, but the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. If using a digital instant-read thermometer, inserted in the centers, it should register 180 degrees F. Begin checking temperature about 10 minutes before recommended times.
Remove from oven and let cool on wire rack before serving. Note: Pie will sink when cool.
Refrigerate, covered, until ready to serve.
Serve with fresh-make raw milk whipped cream sweetened with maple sugar. Rebecca says, "Maple Sugar is interesting to use in whipped cream because right after whipping it you can taste the granulated maple sugar. But, after it sits in the refrigerator awhile, the granulated texture goes away and the cream is smooth."
Makes 6 servings.
* Whole Raw Milk: Be sure and purchase your raw milk from a reliable and certified source.
** Pamela’s Baking and Pancake Mix is a gluten-free baking mix. It can be used as a substitute in most of your favorite recipes. It is available in most grocery stores, health food and natural food stores, and also purchase online.
*** Chia Seeds: Chai seeds are an excellent source of essential fatty acids and are a great addition to a healthy diet. They are an edible seed that comes from the desert plant "Salvia hispanica," a member of the mint family that grows abundantly in southern Mexico. The reason I add the chia seeds, besides added nutrition, is because they gel when moist and give added thickness or texture to the custard, so the pie cuts more easily and holds its shape. The seeds are either white or black and both types are highly nutritious. Learn more about the Ancient Chia Seed - How it Can Benefit Your health.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.