Go on and indulge in a custard pie. The Joy of Gluten-Free, Sugar-Free Baking makes it easy to create a gluten-free version.
Tips: We tested this recipe with Splenda and plain sugar; both versions were tooth-achingly sweet. Cut down on the sugar/Splenda by up to half a cup and still enjoy delicious results. A touch of salt was also not amiss.
Tweaks: Instead of the almond meal, replace it with shaved or finely chopped coconut. The recipe suggests to blend the results with a hand mixer; an immersion blender aerates the result nicely. Use 2 packets of gelatin for a stiffer, more custardy texture.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'The Joy of Gluten-Free, Sugar-Free Baking' to give away.