Craving a creamy, comforting custard pie but don't have eggs? Don't worry! This eggless custard pie recipe delivers all the rich, velvety goodness without any eggs at all, making it a fantastic option for those with allergies or dietary restrictions. It's surprisingly easy to make, perfect for a quick dinner dessert or a delightful addition to any gathering. This recipe is a testament to how delicious and satisfying healthy meals can be, proving that homemade cooking doesn't have to be complicated. Get ready to impress your friends and family with this simple yet elegant dessert!
Ingredients:
This recipe uses readily available ingredients, making it perfect for beginner cooks seeking easy recipes.
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
- For the Filling:
- 3 cups milk (whole milk recommended for richness)
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions:
Follow these step-by-step instructions for a perfect eggless custard pie.
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This makes it easier to roll out.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Whisk dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually add milk: Slowly whisk in the milk until smooth.
- Cook on stovetop: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Stir in butter and vanilla: Remove from heat and stir in the butter and vanilla extract until melted and combined.
- Pour and cool: Pour the hot custard filling into the pre-baked pie crust. Let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight, to allow it to set properly.
Tips for the Best Eggless Custard Pie:
- Use cold ingredients: Chilling the butter for the crust and using cold milk for the filling helps prevent the mixture from becoming grainy.
- Don't overmix the crust: Overmixing can make the crust tough. Mix just until the dough comes together.
- Stir constantly: Stirring the custard filling constantly while cooking prevents lumps and ensures even thickening.
- Cool completely: Allowing the pie to cool completely before refrigerating prevents cracking and ensures a smooth, creamy texture.
Variations:
- Chocolate Custard Pie: Add ½ cup unsweetened cocoa powder to the custard filling.
- Lemon Custard Pie: Add the zest and juice of one lemon to the custard filling.
- Different Crust: Experiment with a graham cracker crust or a store-bought crust for a quicker option.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Fat: 15-20g
- Carbohydrates: 35-40g
- Protein: 5-7g
This eggless custard pie recipe offers a delightful balance of deliciousness and convenience. It's a perfect example of how quick dinner ideas can be both satisfying and impressive, especially when embracing homemade cooking for healthy meals and best recipes. Enjoy!