I used soy milk for a dairy free version and only 1/4 tsp nutmeg. I'd never made a custard pie before, but it was my favorite before going dairy free. This came out great! The first time I made it I used coconut sugar and it was yummy warm out of the oven. However, the flavor of the coconut sugar overpowered the pie after it was chilled and I don't think I would make it again. The pie also had the color of butterscotch (to be expected) and would only be something I'd serve at home anyway. Using regular white sugar, this was superb!! I used the full cup of sugar and will probably experiment with 3/4 cup next time. It's a matter of taste and prefer mine to have more of an egg flavor. The sweetness of the pie becomes more pronounced as it chills, so gauge your sugar according to how you plan to serve it. Super quick and ridiculously easy to make! LOVE IT!!
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I used soy milk for a dairy free version and only 1/4 tsp nutmeg. I'd never made a custard pie...