Torta Della Nonna (Grandma’s Dairy-Free Custard Pie)
Prep time
Cook time
Total time
This recipe was submitted by Marisa Raponi for entry in the So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 1 9-inch pie
  • 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
  1. 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.
  2. 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.
  3. Stir in the zest and alcohol or extract. Cool to room temperature, then cover with plastic wrap.
  1. Combine dry ingredients in a medium-size bowl. Cut in the shortening with a pastry blender. Stir in the egg and vanilla.
  2. 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.
  3. Spread cooled custard evenly over the bottom of the pastry.
  4. Roll out the second piece of pastry and fit it over the custard. Pinch the pastry edges together.
  5. Brush the egg wash over the pastry and sprinkle with pine nuts.
  6. Bake in a preheated 350ºF oven for 30-40 min. or until golden on top.
  7. Let cool. Remove from pan and dust with icing sugar.
Recipe by Go Dairy Free at