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.