One day last week, everyone slept late. Instead of being roused by my alarm or the babies, I somehow slept until 7:30 undisturbed. It was glorious.
Also glorious was the first email I read that morning. It was from a friend and included only a link to the most fantastic looking custard recipe.
All morning long I thought of this custard. The recipe called for it to be served on berries but the more I pondered making my afternoon treat, the more it seemed best to use it as pie filling.
So before our morning preschool meet-up, we headed to the store and bought as many cartons of strawberries as we could hold. Then, while the babies napped, I cracked the eggs, stirred the cream, and poured this glorious custard into my favorite pie crust.
(While listening to this podcast. Because really, what goes better with custard than personality type geekery?)
It was difficult not to consume the entire pie in one sitting. But thankfully for Hubs, self-control prevailed and we all enjoyed an evening treat.
Wishing you a lovely, custard-filled Monday :).
Custard Pie with Strawberries
:: Custard ::
(Note: I followed the recipe exactly and found that it didn’t quite fill up my pie curst. That may or may not be because of my sampling along the way. In any case, you may want to increase all ingredient amounts by half).
:: Almond Flour Pie Crust ::
- 1 1/2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup melted coconut oil, ghee, or butter (I used coconut oil)
- 1 1/2 T honey
- 1 tsp. vanilla extract
Preheat oven to 350F. In a large bowl, combine dry ingredients. In a separate bowl, whisk wet ingredients together, then combine the contents of both bowls and stir thoroughly. Press the dough into a pie pan and bake for about 10-12 minutes or until golden brown. Allow to cool.
Then add custard and top with strawberries. Enjoy!