So first on the blog I want to share one of my all time favorite pie recipes! This is a recipe my mom made when I was growing up and was one of the first dessert recipes I tweaked to be GF/DF. This I’m not sure where it originates from but it’s an absolute favorite in our family and if you prefer, go ahead and make it with all the gluten and diary.

Before going diary free I would top it with homemade whipped cream (SO GOOD). Now I just eat it as is and serve regular whipping cream on the side for all of my diary eating family.

1 – 10” baked pie crust shell – (Gluten Free Pie Crust) or (Regular)

Filling: 
1 ½ cups sugar
½ cup cornstarch (or arrowroot if you prefer)
1 ½ cups water
1 cup almond milk (coconut or whole milk also works here)
6 egg yolks
2/3 cup lemon juice (fresh if possible)
4 Tbsp. butter or margarine
1 ½ tsp. fresh lemon zest

Directions: 
Combine sugar and cornstarch in a medium pot. Add water and milk. Beat egg yolks until light colored and add to mixture. Cook on medium-low heat stirring constantly with a whisk until thickened. Remove from heat then stir in lemon juice, butter and peel. Stir until combined. Pour into cooked pie crust and cool completely.

I leave it on the counter to cool for a bit then put in the fridge to cool completely. I highly recommend sharing this delicious pie with a friend or your family!

I hope you enjoy it as much as we do!