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If you’re gluten-free, crustless pies just make sense.
Even if you aren’t gluten-free, and you happen to love pie pastry, this light fruity pie is a delicious treat all year round!
And while this recipe may be more clafouti than pie, even the pickiest of custard loathers (my father, who ate a 2nd helping!) loved it.
Even better? It can be made with any seasonal fruit, so you can enjoy it any time of the year! It’s also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!
If you have food allergies, this pie is already gluten-free and is easily made dairy-free.
2.5 from 4 votes
Crustless Custard Fruit Pie
This delicious crustless pie can be made with any seasonal fruit, so you can enjoy it any time of the year! It's also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!
CourseDessert
CuisineAmerican
Prep Time 10 minutes
Cook Time 35 minutes
Cool 4 hours
Total Time 4 hours 45 minutes
Servings 6 servings
Calories 288 kcal
Author Andrea Sabean
Ingredients
- 3cupsfruitsee suggestions below
- 1/3cupcoconut flour OR arrowroot starch/powder
- 1/3cupraw honey
- 1/2teaspoonbaking powder
- 1/2teaspoonsea salt
- 3extra largeorganic or pastured eggs
- 1teaspoonvanilla extract
- 1/4cupgrass-fed butterOR coconut oil, melted
- 1cupraw whole milk *
Instructions
Grease a 10-inch pie plate.
Pour in fruit.
Combine the remaining ingredients in a blender and blend on high for 3 minutes.
Pour the egg mixture over the fruit.
Bake in a 375 degree Fahrenheit oven for 35 to 40 minutes, or until set.
Let the pie cool before serving.
Recipe Notes
* OR buttermilk OR 3/4 cup plain yogurt + 1/4 cup water. Homemade dairy-free milks can also be used.
Spring Fruit Variations
- Rhubarb: Use 3 cups rhubarb and increase the honey to 2/3 cup.
- Strawberry Rhubarb: Use 2 cups rhubarb and 1 cup chopped strawberries. Increase the honey to 1/2 cup.
Summer Fruit Variations
- Raspberry: Use 3 cups raspberries.
- Blueberry lemon: Use 3 cups blueberries and the zest of 1 lemon.
- Mixed Berries: Use 3 cups of mixed raspberries, blueberries, and blackberries.
Fall Fruit Variations
- Apple Cinnamon: Peel and slice 5 baking apples (approximately 4 cups, sliced). Place them in a pan with a little butter or coconut oil. Cook until tender. Sprinkle with 1 teaspoon of cinnamon and 1/4 teaspoon cloves.
- Ginger Pear: Peel and slice 4 pears (approximately 4 cups, sliced). Cook in a pan with a little butter or coconut oil until tender. Sprinkle with 1 teaspoon of ginger.
Winter Fruit Variations
This pie works well with frozen rhubarb or berries. Thaw and drain the fruit first. Adding lemon or orange zest adds an extra punch of flavor. In fact, the recipe in this post was adapted from a winter fruit variation foundhere.
Nutrition Facts
Crustless Custard Fruit Pie
Amount Per Serving
Calories 288Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 129mg43%
Sodium 340mg15%
Potassium 241mg7%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 32g36%
Protein 6g12%
Vitamin A 811IU16%
Vitamin C 3mg4%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made custard pie? What are your favorite fruit combinations?
...without giving up the foods you love or spending all day in the kitchen!
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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Andrea Sabean
Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing and crafting and bringing children’s drawings to life at Artisan in the Woods.
Reader Interactions
Comments
Diane says
I just made it with really, sweet, juicy, ripe nectarines…YUM.
Didn’t have buttermilk so used milk with some lemon juice.Reply
Andrea Sabean says
That sounds delicious!
Reply
Terri says
Thanks for this. It looks wonderful! I discovered clafouti last year and loved that, so this should work as well.
Reply
Amanda Adams says
Could I use canned, coconut milk?
Reply
Andrea Sabean says
Hi Amanda, I haven’t tried it with coconut milk, but I can’t see why it wouldn’t work. Enjoy!
Reply
Katherine says
Can this be made in an Insatnt Pot?
Reply
Vicki Henry says
Hi Katherine,
I don’t see why you couldn’t make this in the Instant Pot.
I’m not sure of the exact time but I would start with 20 minutes and adjust from there.
Let us know how it turns out for you.
~ Vicki, TCS Customer Success Team
Reply
Liz says
I use milk kefir in place of the milk. It turns out great!
Reply