Pear Custard Pie
Ingredients:
·3 ripe pears, peeled, halved, and cored
·¼ cup unsalted butter, melted
·⅓ cup granulated sugar
·⅓ cup brown rice flour
·2 tsp pure vanilla extract
·3 eggs
·¾ cup skim milk
·Dash of salt
·Powdered sugar for dusting
Directions:
Preheat oven to 350˚. Butter a 9-inch pie pan. Slice the pears lengthwise in ¼ inch thick pieces. Arrange the pear slices in the pie dish, overlapping slightly.
In a blender, process the melted butter, sugar, rice flour, vanilla, eggs, milk, and salt until smooth.
Pour the batter over the pears. Bake until golden and firm the touch, about 40 to 45 minutes. Dust with powdered sugar before serving.
Recipe modified from the "Everyday Food - Great Food Fast" cookbook from the Kitchens of Martha Stewart Living
I've also shared this recipe on: The Gluten-Free Vegetarian Thanksgiving
Any suggestion for a vegan version? This looks heavenly otherwise (allergic to eggs, and well vegan).
ReplyDeleteMarty - unfortunately, I think this recipe is hard to convert to vegan. However, I have seen some vegan custard pie recipes online that use blended tofu and oil in substitute of the eggs. If you figure it out, please share!
ReplyDeleteThis looks so yummy--I love custard pies, so this is a nice twist and certainly a lot easier by just omitting the crust!
ReplyDeleteIs it possible to use an alternative milk product like almond or coconut? I'm not a vegan but i cant drink cow's milk or soy.
ReplyDeleteSarasan - I haven't tried substituting the milk, but I don't see any reason why it wouldn't work. I'd recommend almond milk over coconut milk for a good balance of flavors. If you try it, please let me know how it turns out.
ReplyDeleteI made this pie tonight and it was delicious! You dont miss the crust and the pears and custard are perfect together. Its also very simple to make and will be a family favorite.
ReplyDelete