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Blueberry Custard Pie (Gluten Free)

Dec 1, 2017 · 9 Comments

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Thank you MI-DEL for sponsoring this post. Get inspired with holiday recipes here and purchase your own MI-DEL Pie Crust at Walmart stores nationwide!

Naturally gluten-free, this Blueberry Custard Pie will give you warm weather vibes this winter with hints of zesty lemon, sweet blueberries and a velvety custard baked into a gluten-free graham cracker crust!

The season’s preparations are nearly complete. You dragged your evergreen into your living room, and strung its wooden frame in electrical lighting – fire hazard been damned. Your windowsills have been carefully manicured with faux-snow, holly hangs from every available doorway, and the scent of cinnamon, spice, and gingerbread hang on the air like a miasma portal to a wintery wonderland. In every aspect, you’ve done your best impression of your favorite snow globe.

Naturally, one thing remains – the food.

While none of us want to end up looking like Jolly St. Nike or his Frosty counterpart, Christmas is hardly the time for self-restriction. I will admit that while I’ve learned to have patience for practically everything this life has to offer ‘imitation treats’ are not one of them. You know the sort, that old line from the Odd Couple sums it up pretty well, “We’ve got a carb-free, calorie-free, sugar-free, dairy-free cake…it’s probably also taste-free but it’ll kill you slower than the real thing.”

Perhaps it’s the contrarian in me, but I’ve always somehow found these sorts of foods strangely ‘oppressive,’ as if some invisible nanny-hand were reaching into my existence and swapping out some ‘approved alternative’ for my intentionally unhealthy indulgence.

“Of course, this is bad for me. You know what else is bad for me? Oxygen. It’s the most abundant corrosive on the planet, and its flammable to boot, yet I see you breathing it every day!”

In Seneca’s practiced stoic view I’d likely be a failed student for saying this, but part of the ‘indulgence’ of a truly good cake is the knowledge that it’s ‘bad’ for you, giving its consumer the sensation of ‘getting away with something.’

However, what about those moments where this simply isn’t an option? For example, what about those moments where dietary restriction has placed an immovable obstacle between oneself and one’s intended indulgence?

The answer is quite simple – find a way around the obstacle. For example, at my Christmas dessert table, I always make sure to prepare a few Gluten-Free items that are every bit as delicious as their Gluten-Included counterparts for my niece who suffers with a gluten allergy. After all, restrictions or not, we all need to feel that we’re ‘getting away with something’ this time of year.

Naturally, this brings us to today’s recipe – Blueberry Custard Pie.

To start things off, we begin by beating together four eggs in an electric mixer, and then add in the sugar salt, milk, and vanilla, and continue beating. Then pour this mixer into a Gluten-Free pie shell. For this recipe I do prefer MI-DEL Pie Crust, and for a couple of reasons. First off, the crust is about thirty grams thicker than its competitors, creating a denser, more flavorful crust. In addition, they are Non-GMO verified, and in fact they are the – only – comprehensive, allergen safe pie crust that is also shelf-stable. In other words, when you’re looking to prepare a pie that’s both gluten-free and delicious, this should be your go-to crust.

From there, bake the pie until the custard sets – about forty-five minutes, and then let it cool to room temperature. While it cools, mix together the blueberries, lemon juice, lemon zest, and the confectioner’s sugar, and then spoon this over the pie before serving, and you’re done.

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Blueberry Custard Pie


  • Author: Living the Gourmet
  • Total Time: 55 minutes
  • Yield: 2 pies 1x
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Ingredients

Scale
  • 2 MI-DEL Graham Style Pie Crusts

For the Custard:

  • 4 eggs
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 2 1/2 cups milk
  • 1 tsp. vanilla

For the Blueberry Topping:

  • 1 cup blueberries
  • 2 tbs. fresh lemon juice
  • 1 tbs. lemon zest
  • 4 tbs. confectioners sugar

Instructions

  1. Preheat Oven 350 degrees F.
  2. Beat eggs with electric mixer.
  3. Add the sugar, salt, milk and vanilla. Beat with electric mixer. Pour into pie shell. Bake until set, about 45 minutes, or until knife inserted about 1 inch from edge comes out clean.
  4. Allow the pie to cool.
  5. Mix the blueberries, lemon juice, lemon zest and confectioners sugar and spoon over custard before serving.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dessert

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Enjoy with Love!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Reader Interactions

Comments

  1. [email protected]'s Recipes says

    01/12/2017 at 5:33 am

    I too just made a blueberry tart, but yours with custard looks so GOOD that I can’t wait to bake one more too.

    Reply
  2. Chiara says

    01/12/2017 at 6:51 am

    perfect with a cup of tea, the best breakfast to start the day ! Have a nice weekend Catherine, a warm hug from Italy, xoxo

    Reply
  3. Big Daddy Dave says

    01/12/2017 at 6:34 pm

    Catherine, Love custard, graham cracker crust and blueberries! This is a can’t miss dessert for me! Take Care, Big Daddy Dave

    Reply
  4. Diana says

    08/12/2017 at 12:34 am

    I love pies and I love blueberries and I’m sure that I will love this pie! Looks and sounds amazing

    Reply
  5. Marie | Yay! For Food says

    08/12/2017 at 3:21 am

    I love blueberry desserts especially pies with a graham cracker crust! This looks delicious and really easy to make too.

    Reply
  6. Valentina says

    08/12/2017 at 4:47 am

    This pie looks SO good! And I’m loving that crust. My son has to be GF and I will definitely look into these crusts!

    Reply
  7. Jillian says

    08/12/2017 at 5:29 am

    I love having all options of yummy treats for Christmas parties!

    Reply
  8. Brian Jones says

    08/12/2017 at 6:23 am

    I join you in your lack of tolerance for treat free treats… The serve no purpose and am irked by people telling me what is not in their food rather than what is, this recipe is a joy wonderful magical and indulgent. You know just like treats are meant to be 😀

    Reply

Trackbacks

  1. Blueberry Custard Pie (Gluten Free) – MI-Del Cookies says:
    25/06/2018 at 12:05 am

    […] photo from Living the Gourmet […]

    Reply

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