Gluten Free Pistachio Custard Pie

By Rommel@Bakefree

It's a gluten-free and dairy-free pistachio custard pie with a crumb crust base instead of the traditional shortcrust pie dough.

Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

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Prep Time 30

Cook Time 50

Waiting Time 20

Course Dessert

Cuisine French

Servings portions

Crush the crackers into fine crumbs. Or pulse it in a food processor to speed up the process.
Mix the fine crumbs and melted butter in a mixing bowl. Firmly press the crumb mixture into the side and bottom of springform pan or cake ring. Store in the fridge for at least 15 minutes to set and harden.

Warm the oat milk in a saucepan. Combine egg yolks, sugar, vanilla, and cornstarch in a bowl. Add a third of warm oat milk to the egg mixture until the cornstarch and sugar are fully dissolved.
Pour the custard mixture into the remaining warm milk and cook over low-medium heat, stir constantly, until it thickens.
Remove from heat, then add the pistachio paste and the cold vegan butte. Mix well using a hand blender for a smoother texture.
Transfer to a dry container, cover with cling wrap, and chill in the fridge for at least an hour, ideally overnight.

Preheat the oven to 180°C (356°F). Whisk the cold pistachio custard to loosen it, then pour it over the cold crumb crust. Tap a few times to release the bubbles, and level the top with a large spoon or offset spatula.
Bake the custard pie for 40 to 50 minutes until the top slightly burns. The filling should still be jiggling.
Let it cool off the baking tray before placing it in the fridge for at least 4 hours, ideally overnight.
Before serving, brush the top with warm, clear fruit glaze.

The custard pie should be chilled in the fridge for an hour before baking to keep the filling moist, creamy, and firm.

Keyword gluten free custard pie, pistachio custard, pistachio pastry cream

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