Pumpkin Spice Custard pie With Low Carb Coconut Flour Crust



Ingredients For Crust:

  • 1/2 cup Organic Butter, Melted
  • 2 Eggs, Preferably Local Pastured
  • 1/4 Teaspoon Sea Salt 
  • 3/4 Cup Coconut Flour 
  • 1-3 Tablespoons Raw Honey 

Method: Preheat oven 400 degrees. In a medium bowl beat butter, eggs, honey and salt together. Then add coconut flour. Stir until dough holds together. Gather the dough into a ball, then press into a 9″ greased  pie pan. Puncture the dough with a fork. Bake for 9 minutes. Let cool.

Ingredients for Custard:

  • 4 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 1 vanilla bean, split and scrapped
  • 4 shakes of pumpkin spice
  • 1/2 cup honey

Method: Pre-heat oven to 350 degrees. In a large bowl, whisk together eggs, milk, cream and honey. Then add your spices. Brush cooled crust with raw honey, including edges. Pour filling into your pie crust and bake 50-60 minutes until pleasantly browned with a cheerful, wobbly center. Remove from oven and allow to cool completely. Place in refrigerator for at least 3 hours.


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