I really do love pies. I love fruit pies, custards, shoofly, savory, meat, vegetable, quiches, nut pies (they don't like me though), squash, sweet potato.... cranb... well, you get the picture. I make a basic and versatile gluten-free pastry recipe. I also make a pressed cookie, a baked shortbread and graham cracker crusts.
I reluctantly admit, though, I probably have an all-time favorite. Please don't tell my other pies. I don't want them to be jealous: it's a simple custard pie.
Custards have a reputation for being notoriously finicky. Recipes call for baking them enough that they are “done, but not too done” or are a “little jiggly, but not too jiggly”. You absolutely can use setting agents, but I prefer not to. I notice they can bring unappealing starchy aftertastes or textures that detract from the ideal creaminess.
For my custard, I used full fat coconut milk. You surely can use regular dairy milk, but I believe you will find that the mild coconut flavor and coconut fat make a clear and notable positive difference in the qualities of custard.
With a good balance of ingredients in this recipe and a few tips and tricks, you will be rewarded with the most excellent texture and subtle flavors making your close attention to the jiggle totally worthwhile.
I wish you all Happy Bendy Baking!