Listen, sometimes you just need that recipe that reminds of of the simplicities of life. You know, when life was a little simpler. Plus, when it tastes really good – that’s a bonus. If you missed me live, just go look it up on my social media. I made this icebox pie, plus a few goodies. One thing to note, you’ll need to coconut flour. It does a little something to the crust that really takes it over the top. And, if you use the bleached almond flour, you’ll get this really great texture that’ll have you licking your lips!
For the crust,
1 cup of almond flour
1/2 cup of coconut flour
1/2 stick of melted butter
1 pinch of salt
1 tablespoon of powdered monk fruit sweetener
For the custard
1 cup of heavy cream
1 egg yolk
3/4 cup of powdered monk fruit sweetener
1 pinch of salt
2 tablespoons of lemon juice
1 tablespoon of arrowroot powder
1 tablespoon of butter
For the crust, preheat the oven to 350 degrees. Mix all of the ingredients together until they’re well combined and then press into the bottom of individual tart pans. Bake in the oven for 7 minutes until just browned. Set aside to cool.
For the custard, in a sauce pan, combine all of the ingredients and whisk until smooth. Cook over medium heat until thickened and then set aside to cool.
To assemble, pour the cooled custard into the crusts and chill in the fridge for 4 hours to overnight. Then, when you’re ready to serve, top with fresh whipped cream. In a mixer, I added 1 cup of cold heavy cream, 1/2 cup of powdered monk fruit sweetener, 1/2 the seeds from a vanilla bean and 1/2 teaspoon of vanilla extract and blended until smooth and fluffy.