T minus 3 days until Thanksgiving. Hopefully everyone's got their menus prepped, but just in case, more pie! I don't remember a Thanksgiving where we only had one type of pie. Since custard pie is my dad's favorite, he'll get the final say on how it compares to the original (and also because I spaced on what the original tastes like). My first attempt at veganizing this recipe yielded a very lovely custard soup served in a pie crust, so I had to up the tofu. Do not fear the tofu. I promise nobody will even notice it.
- 12 ounces firm tofu (shh)
- 2/3 cup sugar
- 2 1/2 cups non-dairy milk
- 1 tsp vanilla
- 1 tbsp corn starch
Blend all custard ingredients together except for the nutmeg. Pour the custard mix into the pie crust and sprinkle generously with nutmeg before baking. Bake at 425 degrees for 10 minutes and 325 degrees for 40 minutes (or until the custard is set). Let set until cool and then serve.
I've given up on trying to roll out crusts. The rolling pin is for decoration only (and occasionally a false sense of security when Dan is gone). Otherwise it's dead to me.
The custard will still be a little jiggly after it's cooled. You should be able to cut a piece without the custard flooding everywhere, though.