If you’re gluten-free, crustless pies just make sense.
Even if you aren’t gluten-free, and you happen to love pie pastry, this light fruity pie is a delicious treat all year round!
And while this recipe may be more clafouti than pie, even the pickiest of custard loathers (my father, who ate a 2nd helping!) loved it.
Even better? It can be made with any seasonal fruit, so you can enjoy it any time of the year! It’s also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!
If you have food allergies, this pie is already gluten-free and is easily made dairy-free.
Crustless Custard Fruit Pie
This delicious crustless pie can be made with any seasonal fruit, so you can enjoy it any time of the year! It's also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!
Ingredients
- 3 cups fruit see suggestions below
- 1/3 cup coconut flour OR arrowroot starch/powder
- 1/3 cup raw honey
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 extra large organic or pastured eggs
- 1 teaspoon vanilla extract
- 1/4 cup grass-fed butter OR coconut oil, melted
- 1 cup raw whole milk *
Instructions
-
Grease a 10-inch pie plate.
-
Pour in fruit.
-
Combine the remaining ingredients in a blender and blend on high for 3 minutes.
-
Pour the egg mixture over the fruit.
-
Bake in a 375 degree Fahrenheit oven for 35 to 40 minutes, or until set.
-
Let the pie cool before serving.
Recipe Notes
* OR buttermilk OR 3/4 cup plain yogurt + 1/4 cup water. Homemade dairy-free milks can also be used.
Spring Fruit Variations
- Rhubarb: Use 3 cups rhubarb and increase the honey to 2/3 cup.
- Strawberry Rhubarb: Use 2 cups rhubarb and 1 cup chopped strawberries. Increase the honey to 1/2 cup.
Summer Fruit Variations
- Raspberry: Use 3 cups raspberries.
- Blueberry lemon: Use 3 cups blueberries and the zest of 1 lemon.
- Mixed Berries: Use 3 cups of mixed raspberries, blueberries, and blackberries.
Fall Fruit Variations
- Apple Cinnamon: Peel and slice 5 baking apples (approximately 4 cups, sliced). Place them in a pan with a little butter or coconut oil. Cook until tender. Sprinkle with 1 teaspoon of cinnamon and 1/4 teaspoon cloves.
- Ginger Pear: Peel and slice 4 pears (approximately 4 cups, sliced). Cook in a pan with a little butter or coconut oil until tender. Sprinkle with 1 teaspoon of ginger.
Winter Fruit Variations
This pie works well with frozen rhubarb or berries. Thaw and drain the fruit first. Adding lemon or orange zest adds an extra punch of flavor. In fact, the recipe in this post was adapted from a winter fruit variation found here.
Have you made custard pie? What are your favorite fruit combinations?
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
Ditch the Standard American Diet, get healthier & happier, and save money on groceries...
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
I just made it with really, sweet, juicy, ripe nectarines…YUM.
Didn’t have buttermilk so used milk with some lemon juice.
That sounds delicious!
Thanks for this. It looks wonderful! I discovered clafouti last year and loved that, so this should work as well.
Could I use canned, coconut milk?
Hi Amanda, I haven’t tried it with coconut milk, but I can’t see why it wouldn’t work. Enjoy!
Can this be made in an Insatnt Pot?
Hi Katherine,
I don’t see why you couldn’t make this in the Instant Pot.
I’m not sure of the exact time but I would start with 20 minutes and adjust from there.
Let us know how it turns out for you.
~ Vicki, TCS Customer Success Team
I use milk kefir in place of the milk. It turns out great!