Ultimately, that’s what I did. I put it into the freezer and enjoyed it like an ice cream pie (and it WAS tasty!). However, I wrote it, as is, because I think people often learn more from their mistakes than they do from their wins. So, when I make an obvious mistake, learn something new, or am just generally being a bonehead, I write it up as such, so that EVERYONE can benefit from my mistakes.

As an added thought, I could likely have used 6 whole eggs, rather than just the yolks, and mixed the wet ingredients, put into the pie crust and baked … for a baked custard pie. I would skip the water bath step.

I hope this helps! 😀

—Reply posted by DJ on 6/11/2015
YAY! I’m glad you enjoyed it, Danielle! For future readers, I should point out that not all non-sugar based sweeteners are artificial. Coconut palm sugar will still give a hit to blood sugars, whereas something like a combo of erythritol, with a dash of stevia and a tsp or two of yacon syrup would give a similar sweetness and caramel flavor, while being totally natural and non-glycemic. In any event, I’m glad you had a good experience with it and thank you for the comment! 😀