By Bess Weyandt

Almond (milk) Custard

Gather 'round; it's baking season!  Here's the first of a few dairy-free desserts we'll be sharing with y'all.  This recipe was adapted from The Spruce Eats & it is yummy. 


pie dough 
3 large eggs
2 1/3 c. sweetened almond milk
3/4 c. sugar (plus more for sprinkling)
1/8 tsp salt
1 tsp pure vanilla extract
1 egg white
nutmeg for garnish



1. Preheat oven to 400 F.  Lightly grease a 9" pie pan. On a lightly floured surface, roll out the pie dough until 1/8” thick.  Fit into the pie plate & form a crust with your fingers. Lightly poke several holes on the surface of the crust with a fork and place the pie plate in the freezer to chill for about 5 minutes.

2. Meanwhile, in a small heavy-bottomed skillet over medium-high heat, warm the almond milk, stirring constantly, until steam is just starting to rise from the surface (but before it boils!). Set aside.

3. In a medium-sized mixing bowl, whisk together the eggs, sugar, salt and vanilla until the mixture is well combined and pale yellow in color. Gradually add the warm almond milk, whisking constantly until everything is combined.

4. Remove the crust from the freezer brush lightly with the egg white using a pastry brush. Sprinkle the crust with sugar. Pour the custard mixture into the prepared pie crust, sprinkling the nutmeg on the surface. Bake for 35-40 minutes, or until a toothpick inserted into the center come out clean.  Allow to cool completely on a wire cooling wrack. Serve cold & enjoy!


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