Dairy-Free Custard Pie Recipe
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At a glance
Creamy dairy-free custard pie. This baked custard uses unsweetened almond yogurt, plus eggs, arrowroot powder, lemon, and vanilla for a sweet, delicious flavor. Plan to chill overnight for the best result. Includes US and metric measurements.
This dairy-free custard pie bakes up silky and slices smoothly the next day. Instead of dairy and processed sugar, it uses unsweetened almond yogurt and whatever sweetener you are most comfortable using. The batter mixes in one bowl, the crust in another, and the whole thing bakes low and slow, and chills overnight, so you get a smooth top and a soft, perfectly custardy texture.
Table of Contents
What Makes This Custard Pie Different
- No dairy, cream, condensed milk, or refined sugar in sight!
- Almond yogurt and arrowroot powder (or cornstarch) make an allergen-friendly pie.
- It’s fast and easy to make.
Ingredients You’ll Need To Make Dairy-Free Custard Pie
Crust
- Almond flour – not almond meal
- Oat flour – labeled gluten-free if needed
- Virgin coconut oil – melted
- Honey
- Salt
- Ground cinnamon – optional, but tasty!
Filling
- Unsweetened almond yogurt – or any non-dairy unsweetened and unflavored yogurt you prefer
- Virgin coconut oil – melted
- Powdered granular sweetener – try grinding up some coconut sugar, Sucanat, monk fruit, or any granular sweetener you prefer. Note that the darker your sweetener is, the darker the final color of the custard will be. This is normal.
- Arrowroot powder – or cornstarch
- Eggs
- Lemon juice
- Pure vanilla extract – optional
How To Make Dairy-Free Custard Pie (Step-By-Step Instructions)
Step 1 – Make The Crust
Preheat oven to 350°F (175°C). In a bowl, mix almond flour, oat flour, coconut oil, sweetener, salt, and cinnamon.
Step 2 – Press The Crust
Press mixture firmly into the bottom of a non-stick, 8-inch pie pan. It will be slightly crumbly, but it will press down just fine. Bake for 8–10 minutes, until lightly golden. Cool completely.
Step 3 – Make The Custard Pie Filling
In a large bowl, whisk almond yogurt, melted coconut oil, sweetener, arrowroot, eggs, lemon juice, and vanilla until smooth.
Step 4 – Fill The Crust
Pour over the cooled crust and smooth the top. Gently tap the pie pan on the counter to bring any bubbles up to the top before baking.
Step 5 – Bake The Custard Pie
Bake at 325°F (160°C) instead of 350°F. Almond yogurt tends to separate at high heat, and a lower bake gives you a creamier texture. Bake for 40–50 minutes, or until edges are set and center still jiggles gently. The color should be ever so slightly golden. Chill at least 6 hours, preferably overnight.
Step 6 – Slice And Serve
Slice and serve with your favorite toppings.
Pro Recipe Tips
- Room-temperature eggs work best
- Do not overbeat once eggs are in
- Gently tap the pan on the counter to pop bubbles for a smoother top
Variations And Swaps
- Lemon Custard Pie: Add 1 extra tablespoon of lemon juice and 1 teaspoon of zest
- Chocolate: Whisk in a scant ½ cup (7-8 tbsp.) into the filling
Make-Ahead, Storage, Freezing
- Make ahead: Best made 1 day in advance
- Refrigerate: Up to 4 days, covered
- Freeze: Whole or sliced up to 1 month. Thaw overnight in the fridge
Troubleshooting
Cracks On Top
This means you baked it too long. Pull it out of the oven while the center still wobbles and cool gradually.
Soft Or Weepy Set
It either wasn’t chilled long enough, or the yogurt was too thin. Chill longer or strain yogurt through cheesecloth next time to thicken it first.
Too Coconut Forward
Use refined coconut oil in the crust and pie filling. It’s not totally clean (it’s refined), but it’s the only tradeoff in a recipe like this.
What To Serve With Dairy-Free Custard Pie
Custard pie is all about the toppings. Try any of these:
- Quick strawberry sauce
- Shaved dark chocolate
- Fresh citrus zest
Equipment For Making Dairy-Free Custard Pie
8-inch (or 20 cm) pie pan, whisk, flexible spatula, and two medium mixing bowls.
FAQs
Is almond yogurt thick enough for custard pie?
Yes, if it’s unsweetened and thick, it should be fine. Some require that you mix the yogurt up in the container to combine everything again. If it’s pourably thin (closer to thick cream or pancake batter), strain it through a fine mesh sieve or a few layers of cheesecloth for 30 to 60 minutes before using.
Can I use Greek-style almond yogurt?
Yes, adjust with a splash of almond milk if the batter seems too stiff.
Can I make this coconut oil-free?
I don’t recommend it for this recipe. The crust and the filling will both hold together much better if you use coconut oil. If the coconut flavor is too off-putting, you can use refined coconut oil, but that is processed stuff. So the choice is yours.
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Dairy-Free Custard Pie Recipe
Equipment
- 1 8-inch pie pan
Ingredients
Crust
- 1 cup almond flour
- ¼ cup oat flour (labeled gluten-free if needed)
- 2 tbsp. virgin coconut oil (melted)
- 1 tbsp. honey
- 1 pinch salt
- ½ tsp. ground cinnamon (optional, but tasty!)
Filling
- 2 cups unsweetened almond yogurt (or any non-dairy unsweetened and unflavored yogurt you prefer)
- 3 tbsp. virgin coconut oil (melted)
- ½ cup powdered granular sweetener (try grinding up some coconut sugar, Sucanat, monk fruit, or any granular sweetener you prefer)
- 3 tbsp. arrowroot powder (or cornstarch)
- 2 large eggs
- 1½ tbsp. lemon juice
- ½ tsp. pure vanilla extract (optional)
Instructions
Crust
- Preheat oven to 350°F (175°C).In a bowl, mix almond flour, oat flour, coconut oil, sweetener, salt, and cinnamon.
- Press mixture firmly into the bottom of a non-stick, 8-inch pie pan. It will be slightly crumbly, but it will press down just fine. Bake for 8–10 minutes, until lightly golden. Cool completely.
Filling
- In a large bowl, whisk almond yogurt, melted coconut oil, sweetener, arrowroot, eggs, lemon juice, and vanilla until smooth.
- Pour over the cooled crust and smooth the top. Gently tap the pie pan on the counter to bring any bubbles up to the top before baking.
- Bake at 325°F (160°C) instead of 350°F. Almond yogurt tends to separate at high heat, and a lower bake gives you a creamier texture. Bake for 40–50 minutes, or until edges are set and center still jiggles gently. The color should be ever so slightly golden. Chill at least 6 hours, preferably overnight.
- Slice and serve with your favorite toppings.
Notes
Nutrition
