At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, June 22, 2012

Vanilla Custard Pie (Soy, Fish and Nut-Free)

This is a modified version of a pie recipe that I got from "The Sommer Seasons" cookbook that my Grandma Roberta Sommer listed. Please note that this recipe can be soy-free if you use all soy-free ingredients, and is fish and nut-free.

Vanilla Custard Pie

2/3 Cup white sugar

1/3 Cup cornstarch

1/4 to 1/2 teaspoon salt

2 Cups milk, scalded

3 egg yolks

2 teaspoons vanilla

1. In large pot, blend sugar, cornstarch and salt; stir in hot milk slowly. (I add a little bit, stir well, add a little more milk, stir, etc. until all the milk is incorporated.)

2. Cook over medium heat until the mixture begins to thicken.

3. Add 1/3 of the mixture to well beaten egg yolks and then add the egg yolks to custard.

4. Cook mixture for 2 minutes, stirring constantly; remove from heat.

5. Add vanilla and pour into baked pie crust and allow to cool completely.

6. Top with whipped cream before serving.

  • Add 1/2 Cup of peanut butter during step 5 to make a peanut butter version (This version is not nut-free, and is only soy-free if you use a soy-free, natural peanut butter.).
  • Add 1/2 Cup of coconut during step 5 to make a coconut version. (Note: I do not consider coconut a tree nut, though some do, so if you cannot have it, please don't make this version. :) )
  • Add 1 teaspoon mint extract during step 5 to make a mint version.
  • Add 1/2 teaspoon cinnamon or nutmeg during step 5 to make a spiced version.
  • Add 1 Tablespoon to 1/3 Cup lemon, lime, orange or pineapple juice during step 5 to make a citrus version. Omitting the vanilla is up to you.
  • Add 1/3 Cup cocoa powder to the sugar in step 1 to make a chocolate version.
Have playing around with the flavors! As you can see, there's a lot you can do to modify it.

(This recipe was originally posted on my original site, Natural and Free.)

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