Egg Custard Pie
A dairy-free custard pie infused with nutmeg and vanilla offers a delightful dessert suitable for any occasion.
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Instructions
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Preheat the oven to 400 F.
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Lightly grease a 9-inch pie plate with a butter substitute; roll out pie dough to 1/8-inch thick and fit it into the plate, then poke holes with a fork and chill the crust in the freezer for 5 minutes.
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Warm almond milk in a small skillet over medium-high heat until steam rises, ensuring it does not boil, then set aside.
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Whisk eggs, sugar, salt, and vanilla in a mixing bowl until combined and pale; gradually add the warm almond milk, whisking until fully incorporated.
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Remove the crust from the freezer, brush lightly with egg white, and sprinkle with sugar.
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Pour the custard mixture into the prepared pie crust, sprinkle nutmeg on top, and bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
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Cool completely on a wire rack and serve cold.