Serves
12
Blackberry Custard Pie
A dessert that looks amazing and is super simple to make.
Ingredients
- CRUST
- 180g almond flour
- 15g coconut flour
- 40g butter (room temperature)
- 2 tbsp water
- Pinch salt
- FILLING
- 280g blackberries
- 3 medium eggs
- 50g butter (room temperature)
- 1 tbsp vanilla paste/essence
- 80ml maple syrup
- 50g almond flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Directions
- Preheat oven to 180°C.
- Put all crust ingredients except the water into a food processor and pulse until crumbly.
- Add the water and pulse until it forms a dough. Don’t worry if it doesn’t form a ball.
- Grease a pie tin with coconut oil and place in the crust mix and push into the tin to cover the base and sides evenly.
- Poke the base a few times with a fork.
- Bake in the oven for 10 minutes.
- Place the blackberries in the crust evenly.
- Pop the rest of the filling ingredients (not the blackberries, they are in your pie tin) in a food processor and mix until smooth.
- Pour this over the top of the berries.
- Cook in the oven for 40-50 minutes until the center is set and it’s nice and golden.
- Allow to completely cool first before cutting.
- Kcal: 2795
- Protein: 76g
- Fats: 219g
- Carbs: 105g
- Fibre: 54g
- Batch: One batch
