This dairy-free custard pie is a “dessert” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Marisa Raponi. According to Marisa, this classic Italian comfort custard pie is great for mid-afternoon tea or espresso. She has converted the traditional recipe to a dairy-free version, which is less fattening.
Special Diet Notes: Dairy-Free Custard Pie
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Note that this recipe does use eggs to get that custardy base. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?
For a tree nut-free and dairy-free custard pie, simply omit the pine nuts.
- 3 large egg yolks
- ⅓ cup sugar
- 1-1/2 teaspoons pure vanilla extract
- 3 tablespoons flour
- 1 cup unsweetened coconut milk beverage or almond milk
- Zest of 1 orange
- 2 tablespoons orange liqueur or 1 teaspoon orange extract
- 1-2/3 cups flour
- ½ cup sugar
- 1 teaspoon baking powder
- Pinch salt
- ½ cup dairy-free non-hydrogenated margarine or shortening
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- Egg wash: 1 egg yolk + 1 teaspoon water, whisked together
- 2 tablespoons pine nuts
- Icing / powdered sugar, for dusting
- Stir together the yolks, sugar, vanilla and flour. Heat the milk beverage to just bubbling. Pour ¼ cup into the yolk mixture to temper, stir to mix.
- Pour mixture slowly back into the milk beverage, whisking and cooking on medium-low until thickened, 5 to 10 minutes. When the mixture coats the back of a spoon and you can draw a line with your finger down the custard without it moving the custard is done.
- Stir in the zest and alcohol or extract. Cool to room temperature, then cover with plastic wrap.
- Combine dry ingredients in a medium-size bowl. Cut in the shortening with a pastry blender. Stir in the egg and vanilla.
- With your hands gently knead the dough to form a ball. Cut into 2 pieces, one slightly larger than the other. Roll out larger piece between 2 sheets of floured wax paper to a measurement of 2" larger than the base of a 9-inch springform pan. Place the dough in ungreased pan, pressing up the sides to form edges.
- Spread cooled custard evenly over the bottom of the pastry.
- Roll out the second piece of pastry and fit it over the custard. Pinch the pastry edges together.
- Brush the egg wash over the pastry and sprinkle with pine nuts.
- Bake in a preheated 350ºF oven for 30-40 min. or until golden on top.
- Let cool. Remove from pan and dust with icing sugar.
2 Comments
I made this for company over the weekend and it turned out beautiful and delicious. I would only suggest either greasing the bottom of the spring-form pan, or lining the bottom with parchment, as the dough did stick after baking, and it was a bit of a challenge removing it without breaking the bottom crust. Otherwise, this is a lovely dessert. Thank you.
So glad you enjoyed and thanks for providing your own tip RJ!