GAPS Yogurt Pie

2 c homemade plain yogurt (or coconut milk if you can’t tolerate dairy)
1/4 c water
2 tsp grass-fed beef gelatin
4 egg yolks
4/3 c honey
1/4 tsp sea salt

Put the 1/4 c of water in a small bowl and then sprinkle the gelatin on top. Let is sit while you prepare the other ingredients.
Combine the honey and egg yolks in a small bowl and whisk to combine.
In a medium saucepan, heat the yogurt to simmering, stirring frequently so it doesn’t burn.
Immediately pour half the simmering yogurt into the egg yolks and honey and whisk quickly to temper the eggs.
Return the mixture to the saucepan with the remaining yogurt and cook over medium heat, stirring constantly.
Keep the custard below a simmer and heat for about 5 more minutes, until the custard thickens and coats the back of a wooden spoon.
Add the gelatin and whisk until it has dissolved.
Remove from heat, add salt.
Refrigerate for at least 6 hours to let the custard set.


Lemon: After removing custard from heat, add the juice of 1 lemon.

Coconut: After removing custard from heat, add 1 1/2 tsp vanilla and 1 cup unsweetened, shredded coconut.

Banana: Layer 3 sliced bananas in the bottom of the crust. After removing custard from heat, stir in 1 1/2 tsp vanilla. Pour custard over sliced bananas

Eggnog: After removing custard from heat, stir in 1 tsp nutmeg and 1 1/2 tsp vanilla. (Not tried yet)


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