Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 76
Calories from Fat 34 (45%)
Amount Per Serving %DIV
Total Fat 3.7g 6%
Saturated Fat 2.3g 12%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 27.1mg 9%
Sodium 57.2mg 2%
Potassium 152.3mg 3%
Total Carbohydrate 6.3g 2%
Dietary Fiber 0.2g 1%
Sugars 4.8g
Protein 3.6g 7%

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Recipe Description
This pie has a very smooth custard. It is very good plain, but a dollop of whipped cream and a sprinkling of nutmeg makes it extra nice.
Prep time
24 hr
Cook time
15 min
Ready In
24 hr 15 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  sugar
1 Teaspoon(t)  vanilla extract
12 Ounce(oz)  evaporated milk
3 1/2 Tablespoon(T)  cornstarch or potato starch
1   prebaked gluten-free pie crust
6   egg yolks


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.

Additional notes

Variation: Two tablespoons of Grand Marnier substituted for the vanilla gives the custard a nice, subtle hint of citrus.

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No Bake Custard Pie
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