|3 1/2||Tablespoon(T)||cornstarch or potato starch|
|1||prebaked gluten-free pie crust|
Have the pie crust ready and cooled. Set aside. In a large saucepan, combine all the ingredients for custard except the egg yolks, and stir well. Over medium heat, and stirring often, bring the mixture to almost a boil. The custard should be thickening. Remove from heat. Place the egg yolks in a small bowl. Slowly add approximately 1 cup of the filling to the egg yolks while beating quickly, to temper the eggs (to avoid scrambling them). Add the yolk mixture to the saucepan. Return to the and bring to boil. Do not skip this step. Pour the custard into the pie shell. A light spray of nonstick cooking spray will help prevent a skin from forming over the top of the custard. Refrigerate until quite cold, preferably overnight. Top with whipped cream and a sprinkle of nutmeg, if desired.
Variation: Two tablespoons of Grand Marnier substituted for the vanilla gives the custard a nice, subtle hint of citrus.