Basic cream pie filling

(Gluten-free, dairy-free)

Servings: 12
  • 3 tbs cornstarch
  • 2 tbs gluten-free all purpose flour
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1/3 cup corn syrup
  • 3 cups almond milk
  • 3 beaten egg yolks
  • 2 tbs dairy-free butter
  • 1 1/2 tsp vanilla
  1. In a large saucepan, mix together the cornstarch, flour, sugar, salt, syrup and milk.
  2. Bring to the boiling point and gradually add the eggs, butter and vanilla.
  3. Continue heating, stirring constantly, until the mixture thickens and begins to boil. Remove from heat.
  4. Pour the hot mixture into baked and cooled 9" pie shell and cool completely.
  5. Top with whipped cream. Yield: one 9" pie.
Recipe Notes

For chocolate pie filling: Add 2-3 tbs cocoa to the mixture while heating on the stove.
For chocolate peanut butter pie (my all-time favourite): Mix 1/2 cup creamy peanut butter with 1 cup icing sugar until the mixture resembles coarse cornmeal.  Place this mixture in the bottom of a baked, cooled 9" pie crust.  Pour chocolate pie filling over the peanut butter mixture and cool.  Top with whipped cream and flaked chocolate.

Adapted from Ugly Crust Pies