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Eye level focus. A slice of Custard Pie on a white plate with berries and sauce on it.
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Dairy-Free Custard Pie Recipe

Delicious, homemade custard pie with not a drop of dairy.
Prep Time20 minutes
Cook Time45 minutes
Chill Time8 hours
Total Time9 hours 5 minutes
Course: Dessert
Cuisine: Greek
Diet: Gluten Free, Low Lactose
Servings: 8 servings
Calories: 294kcal

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.
    Mixed Custard Pie crust ingredients.
  • 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.
    Custard Pie crust dough pressed into the bottom of a pie pan.

Filling

  • In a large bowl, whisk almond yogurt, melted coconut oil, sweetener, arrowroot, eggs, lemon juice, and vanilla until smooth.
    Ingredients for Custard Pie filling in a mixing bowl.
  • 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.
    Custard Pie filling poured into crust.
  • 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.
    Overhead focus. A baked Custard Pie.
  • Slice and serve with your favorite toppings.
    A slice of Custard Pie on a white plate, topped with berries and sauce.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Toppings not included in data.

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 28g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 67mg | Potassium: 184mg | Fiber: 2g | Sugar: 20g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg