Alton Brown, on Good Eats, once summoned the spirit of Elvis, who properly defined cheesecake as custard pie. But cheesecake is time consuming, and sometimes you must deliver a meal fit for The King in a hurry. Custard pie is your time saving answer for dessert is such a situation thankyouverymuch! This version calls for jam on the bottom which makes it even more delicious. Think: fruit-on-the-bottom yogurt.
I use my GF crumble pie crust recipe. But, if you have a favorite crust, this pie jams well with both pre-baked and no-bake crusts.
Custard Jam Pie Recipe3 cups half and half 3 eggs 3/4 cup sugar 3 Tbsp cornstarch 2 tsp vanilla 1/8 tsp almond extract 1/4 tsp salt 1/2 cup strawberry jam (or other favorite jam) 1 prebaked gluten free pie shell or crumble pie crust
Preheat oven to 375°. Heat half and half in saucepan over medium heat until steaming. In a bowl whisk eggs, sugar, cornstarch, extracts, and salt together.
Heat pie shell in oven for 5 minutes.
Whisk steaming milk mixture vigorously while slowly streaming in the egg mixture. Stir mixture constantly with a wooden spoon until custard thickens or temperature reaches 160°.
Spread jam over bottom of heated pie crust. Then pour custard pie shell and bake until custard has set atound the edge and jiggles slightly toward the middle 12-15 minutes. Cool and serve.