Easy Pear Custard Pie (Gluten-Free, Dairy-Free)

Sweet Cast Iron Skillet Recipes:

• Cherry Clafoutis (Gluten-Free, Dairy-Free)
• Skillet Cornbread (Gluten-Free, Dairy-Free)
• Blueberry Cashew Scones (Gluten-Free, Dairy-Free)

• Simple Ingredients: All you need for this easy gluten-free custard pie recipe is a handful of ingredients that are easily accessible at the grocery store (nothing fancy required)!
• Super Easy to Make: If you’ve never made custard before, don’t fret. This is about one the easiest custard pie you can ever make. Plus, it’s extremely forgiving with substitutions.
• No Crust Required: Because this is a crustless pear pie, there’s not fiddling with pie crust or par-baking any pie shell beforehand! Plus, no crust means less calories too.
• Highly Versatile: This dessert recipe is very flexible. if you don’t have pears, simple swap them out for other fruits such as apples, cherries, berries, peaches or nectarines. Fresh is best if you’re using pears and apples. But if you don’t have fresh fruit on hand, equal amounts of frozen fruit will do too.
• Totally Gluten-Free and Dairy-Free: The best part is that this pear custard pie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy it without worries.

• Pears: You can use Bosc pears, Bartlett pears, Anjou pears, Asian pears or any type of pears you have access to. If fresh pears are not available where you are, you can also swap out the pears for apples. Other fruits you can use include peaches, nectarines, or berries. It’ll be just as delicious!
• Coconut Oil: I like using refined coconut oil (which has a neutral taste), as opposed to extra virgin coconut oil (that has a stronger flavor and smell). You may also use equal amounts of vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, you can also use normal unsalted butter or ghee.
• Eggs: The eggs are necessary to bind the ingredients together and create the custardy texture in this pear custard pie, so make sure you do not omit them (I have not tried making this recipe egg-free, so I don’t know how that will turn out).
• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. You may also use another non-dairy milk such cashew milk, rice milk, coconut milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use whole milk if you prefer.
• Sugar: I used white sugar, but you may also use light brown sugar or dark brown sugar if you prefer (just bear in mind that the darker in color the sugar used, the darker the batter will turn out). If you are diabetic or insulin-resistant, I highly recommend that you use monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not cause your blood sugar to spike).
• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) for a lighter texture. I do NOT recommend using a gluten-free flour blend that includes denser flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, you can also use rice flour, corn starch, or tapioca starch in equal amounts. 
• Vanilla Extract: I like adding a bit of pure vanilla extract for extra flavor. However, feel free to leave it out if you do not have it on hand, or simply prefer not to use it.
• Shredded Coconut: I like sprinkling this gluten-free custard pie with finely shredded coconut to add texture and a touch of natural sweetness. Alternatively, you may also use confectioner’s sugar (a.k.a. powdered sugar) if you prefer. You can also sprinkle the pie with a dash of cinnamon or a sprinkle of cinnamon sugar.

Dish by Dish Tips/Tricks:

• Firmer Pears for Better Shape: I like to use firmer pears for this dessert to ensure that once they are baked and the custard fully cooked, the pears aren’t totally disintegrated. I find that the firmer the pear slices are before cooking, the better they keep their shape, which makes for a gorgeous presentation once the dessert is done.
• From Oven to Table: The beautiful thing about this skillet pear dessert recipe is that you can take it straight from the oven and place it on the table (the dessert looks gorgeous that way). If you have guests and want to serve them in individual bowls or plates, you can scoop out the portions and serve individually. However, in our house, we like to eat this crustless pie straight out of the pan, which retains the heat and keeps the pear custard pie warm as we eat it.
• Cast Iron Skillet: If you don’t have a cast iron skillet, you can also bake this in a glass baking dish or a ceramic casserole dish. It’ll taste just as good.
• Serve and Eat Warm: The great thing about this pear custard pie is that it’s best eaten warm, so you don’t have to wait for it to cool down before digging into this incredible mix of creamy custard and tender pear slices.
• Eat This With: While this beautiful dessert is worthy of being eaten on its own, you can make it even more decadent with a scoop of dairy-free vanilla ice cream or some whipped heavy cream.