Indulgence is key to help keep my diabetic guy on track. Well, indulgence on the “right” foods, especially desserts like this one!! We both have a sweet tooth, so I’m always playing around with recipes attempting to make them more healthy. He loves this pie, and it’s so easy and delicious.
WHAT YOU NEED FOR THE CRUST:
1 cup King Arther (or your favorite brand) Gluten-free flour mix
1/3 cup (5 1/3 TBSP) salted butter, cut-up
1/2 tsp sea salt
3-5 TBSP iced water
PREHEAT oven to 375.
In an electric mixer add the flour and salt mix to combine. Then add in the butter chunks, mix until the chunks becomes much smaller (about 1/2 penny size). Stop the mixer, add the ice water, starting with 3 TBSP, and blend very minimally just until the dough starts to form. Add more iced water as needed, again very minimal mixing for a flakier crust.
In an un-greased pie pan, place in the dough directly into the pan. Begin pressing the dough out to form the edges, and then with remaining dough cover the bottom of the pie pan. Bake for about 8-10 min until firm, but not brown. Set on cooling rack to cool to room temperature. Your homemade crust is done!
WHAT YOU NEED TO MAKE THE CUSTARD:
3 cups whole milk (OR 1 1/2c. whole milk, 1 1/2c. heavy cream)
1/3 cup gluten-free flour (King Arther works well)
1/3 cup Pyure Organic Stevia (or 2/3 cup sugar, or other sweetener of choice)
pinch of sea salt
3 slightly beaten large egg yolks
4 TBSP butter
4 tsp vanilla extract
SCALD the milk in a small saucepan at medium/high heat. (almost boiling but not quite.)
Meanwhile in another medium-sized saucepan combine the flour, salt and stevia.
On medium heat, slowly add 1 cup scaled milk to the saucepan of flour, whisking constantly.
Once mixture begins to thicken, add another cup of scaled milk to the mixture and whisk until it thickens.
Finally add last cup of scaled milk to the mixture. Keep on burner and cook over medium/low heat until the mixture thickens more.
Remove from heat, pour about 1 cup of the hot mixture into the beaten egg yolks, whisking rigorously. Add yolks back into the hot mixture, stirring well.
Cook for another 2-3 minutes until filling reaches pudding consistency (should be boiling slightly at this point), then remove from heat.
Add in the vanilla, and butter and stir well.
Cool to about room temperature, stirring occasionally. Once cooled, pour into cooled pie pan, chill in fridge until set. (about 3 hours)
NOTE: because this pie is made with stevia and not sugar, it won’t set as well as a pie baked with sugar.
The Topping, Berry Sauce:
2 cups frozen mixed berries (you can use whatever berries are your favorite!)
1/3-1/2 cup Pyure sweetener, or sweetener of choice
1/2 squeezed lemon
PLACE all ingreidants into a medium sized saucepan and cook the mixture at medium/low heat (simmer) until mixture slowly boils down about 1/3. You don’t want this to be very runny. The longer it cooks, the thicker it gets. You would get better results if you added about 1/4 cup sugar instead of the Pyure but due to the diabetic in my home I did not.
FINISH by pour the cooled Berry Sauce onto the cooled pudding pie. Slice, and serve! Store in fridge, eat within 5 days for optimal freshness! ENJOY!