Custard Pie with Pine Nuts and Almonds

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Custard Pie with Pine Nuts and Almonds

This is another great custard pie recipe that brings back many wonderful memories with my Nana.  Adding pine nuts and almonds brings this custard to a new level perfect for entertaining.

You can also find this recipe in my cookbook: Paleo Italian Cooking!

 

Ingredients

  • Ingredients for The Crust:
  • 2 cups of blanched almond flour
  • 1/2 teaspoon of sea salt
  • 2 tablespoons coconut oil--melted (plus more)
  • 1 large egg (room temperature)
  • --------------------
  • Ingredients for Custard Filling:
  • 2/3 cup coconut sugar
  • 2 cups canned coconut milk (full fat)
  • 4 large egg yolks
  • 1 vanilla bean
  • 2 tablespoons arrowroot powder
  • 1/4 cup sliced almonds
  • 1/4 cup pine nuts

Directions

  1. Directions for crust:  Preheat oven to 350 degrees.

    Place flour and salt in food processor and pulse a couple of times to combine.

  2. Add coconut oil and egg, then pulse until mixture forms a ball.  Brush your 9-inch metal tart pan with oil to coat.

  3. Press dough into the pan to create your crust.  Bake for 15 minutes then remove from oven and let cool.

  4. Directions for Custard Filling: In a large mixing bowl, whisk coconut sugar, coconut milk, and egg yolks until frothy; about 5 minutes.  Split open the vanilla bean pod and scrape the inside then add to the pan.  Bring to a heavy simmer.

     

  5. Add in arrowroot powder and whisk well.  Let simmer for about 5 minutes until it becomes fairly thick.

     

  6. Cover with clear wrap by touching the custard.  (This will prevent a skin to form on the top)--About 30 minutes.  Add custard to the baked pie crust.

  7. Take a small saute pan and add in sliced almonds and pine nuts.  Turn the stove on to medium and let toast--(about 2 minutes).  Add nuts to the top of the custard then place in the refrigerator for 3 hours. 

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