Since I’m working on a THM compatible cookbook that will have lots of dairy, gluten and egg free recipes, I’m not posting recipes on my blog as often any more, and am using that time to work on my cookbook. I know it’s a bit ironic that I’m making a pie that has lots of eggs and dairy in it….BUT, special occasions like Mother’s Day comes around, and I ended up making a dairy free recipe as well as this custard pie to take along to a church event. I limited myself to the amount of pie I ate, but let’s just say it was very hard! It really was delicious. If you like the traditional egg custard pie, this one won’t disappoint you.
I ended up using this crust recipe that will give you a nice and flaky crust. Because of the oat flour in the crust, one large piece of this 6-8 serving pie will be an S helper. If you want to keep it an S, you can use this recipe instead. However, the one with oat flour will definitely result in a much flakier crust.
EDIT: An THM administrator kindly explained to me why this is a CROSSOVER rather than an S helper. (even with the net carbs being between around 15 per piece) A 1/3-1/2 C. of cooked oatmeal is allowed for an S helper, but not when you grind the same amount of oats into flour. (I did notice that when you measure 1/4 C. of rolled oats and then grind it and spoon it into a measuring cup, it actually produces MORE flour than the amount of oats.) But I guess oat flour may get into the blood stream faster. So be aware of this…Still a very yummy crossover! Eat less of the crust…or you can use an S crust if you prefer.
- 2 and 1/2 C. cashew milk (I used homemade)
- 2 C. heavy whipping cream
- 1 C. sweetener of choice (I used eyrthritol and stevia)
- 8 eggs (reserving 2 egg whites)
- 1/2 t. salt
- 2 t. vanilla
- 1/8-1/4 t. ground nutmeg (optional)
- Scald the milk (cashew and heavy whipping cream) and set aside. Separate two eggs and set the whites aside. In a bowl, lightly beat the yolks and remaining eggs. Blend in the salt, vanilla and sweetner. Stir in the milk. Beat the two egg whites until stiff peaks form. Fold them into the egg mixture. Carefully scoop it into a (deep dish) unbaked pie crust that has been brushed with a little bit of egg white. (This helps to keep the crust from getting soggy.) Sprinkle with the nutmeg. Bake at 350 degrees for 25 min. (You may want to use foil to cover the edges or use a pie crust shield. If so, remove it after 25 min.) Bake an additional 15-20 min. or until knife inserted near center comes out clean. Since this recipe is for a deep dish, it may take just a bit longer than the 40-45 min. Cool on wire rack.
SarahPosted at 23:33h, 12 May
the instructions don’t include the whipping cream. when do you add it?
eve holderPosted at 09:03h, 13 May
I would like to buy your book. THM. Is too time consuming and cost prohibited for so many.
Carolyn MastPosted at 09:17h, 13 May
Cannot wait to try this recipe! I have extra eggs I need to use up so this recipe is perfect and timely! ☺
Duane & CindyPosted at 09:55h, 13 May
Hi Sarah. It’s part of the “milk” combination that you scald. I went back and clarified this on the instructions. Thanks for bringing it to my attention. =) ~Cindy
Duane & CindyPosted at 10:03h, 13 May
Yes, Eve, I know it can get costly. However, I also know that in the long run it’s less expensive because you get a healthier body in the process. =) You can follow the plan without having to buy all the expensive mixes, etc. My cookbook recipes will have many recipes without needing to buy premixed blends. As I get closer, I will be posting on here how to order it. Wishing you a joy filled day! ~Cindy
Duane & CindyPosted at 10:05h, 13 May
I hope you won’t be disappointed, Carolyn. =) Have an awesome day! ~Cindy
MolliePosted at 07:56h, 14 May
Can you use almond milk instead on cashew milk?
RondaPosted at 13:10h, 17 May
This may sound like a silly question, but….
Can Almond milk be used in place of the Cashew milk? My daughter is allergic to cashews and I didn’t know if the nut milk had specific properties that work better in this recipe.
SuePosted at 14:20h, 18 May
Can you do this without the crust and cut down or eliminate it being a crossover?
LynnPosted at 22:03h, 19 May
Do you have to use Xanthan gum ? I don’t have any. Just wondering if the crust would still work.
Cindy MullettPosted at 16:24h, 21 May
Lynn, it would probably work, but the Xanthan gum is a key to helping it stick together and giving it the flaky consistency. So, it may work, but I’m not sure how well.
Brianna MullettPosted at 16:26h, 21 May
Yes, Ronda, you should be able to use almond milk in the place of Cashew milk. 🙂
Cindy MullettPosted at 16:28h, 21 May
Yes, Sue! If you eliminate the crust it will be an S. If you have others in your family that are fine with cross overs, you could make it in the crust, and then not eat the crust for your piece 🙂
Cindy MullettPosted at 16:29h, 21 May
Yes, Mollie, you can use almond milk instead of cashew. 🙂