We made this pie last night and just have to share the recipe with you. It is fantastic, especially with rich creamy WHF eggs.
Preheat oven to 425. Grease 9-inch pie pan, and line with pie crust. Glaze crust with 1 egg yolk. Prick the bottom and bake crust for 10 minutes. Decrease oven to 325.
3 egg yolks
1/2 cup maple syrup (or sugar, if you must)
1 teaspoon vanilla
1/4 teaspoon salt
Bring 2 cups whole milk (or coconut or almond milk) to a simmer.
Gently whisking all the while, gradually add the milk to the egg mixture. Immediately pour the hot custard into the warm crust.
Bake 25-35 minutes at 325, until the center of the custard seems set but quivery, like gelatin, when the pan is nudged. Cool completely on a rack. Though it's also good when still slightly warm. (We were a little impatient.)
Also, we use a gluten-free crust mix which is roughly, two parts rice flour to one part tapioca starch or flour. Add 1/8 teaspoon xanthan or guar gum, 1/2 teaspoon of baking powder, and 1/2 teaspoon salt. Mix that all together. Then cut in 1/4 cup of lard and a 1/4 cup of butter plus one egg. The consistency should be just barely moist, but not gooey. It may require a few drops of cold water to reach this consistency. This crust is best pressed into the greased pie pan rather than rolled out.