Crustless Vanilla Custard Pie with Caramelized Pears
I love custard pies because they’re so dang easy and versatile. I’ve made these with different toppings, thrown some fruit inside, and even had it plain and simple. And every way has a unique flavor that’s equally delicious! Of course, if you want a crust, all you have to do is add your crust of choice! Of course I recommend a gluten, grain free one :)
The beauty of this is that it works either with eggs or without them, so you’re able stick with what works best for you in the egg department. And these pears and practically a dessert on their own so you know my sweet tooth was satisfied. This is a great make-ahead dessert or is warm and soothing fresh out of the oven!
•1/4 cup unsweetened applesauce
•3 gelatin eggs OR whole eggs
For gelatin eggs:
•3 tbsp grass fed gelatin
•9 tbsp filtered water
•3/4 cup Coconut Milk
•1/3 cup plus 1 tbsp coconut sugar
•1/3 cup Otto’s Cassava Flour
•3 tsp alcohol-free Vanilla
•1 tsp Cinnamon
Preheat oven to 350 degrees.
Prepare the gelatin eggs:
•Pour water into a shallow, wide pot.
•Sprinkle the gelatin across the top of the water as evenly as possible and allow it to “bloom” for about 5 minutes.
•Turn the heat on to low, and whisk the gelatin as it melts. Be sure to get all clumps out.
Add ingredients in a blender and process until smooth and fluffy.
Pour the custard mixture into a very lightly oiled 8” round cake pan and bake for approx 25-30 minutes or until the custard is firm but “springy”.
Cool for a few minutes, then slice and serve topped with the pears and sauce (below).
•2 Anjou pears (red is pretty but not necessary!)
•1 tbsp coconut oil
•1/2 tsp cinnamon
•1 tsp coconut sugar
•2 tbsp honey
Core and slice the pears then put into a mixing bowl.
Add the cinnamon and sugar and toss to coat the slices.
Melt the coconut oil and honey together, then pour over the pears.
Warm a skillet and add the pear mixture. Cover and cook until pears are tender.
Allow to cool slightly. The accompanying sauce will thicken a bit as it cools.
Top your custard pie slices.