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Custard Pie

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.

Whisk together:

3 egg yolks

3 eggs

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.

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