Description
Decadent maple custard pie flecked with vanilla and accented with coffee all in a flaky pie crust.
Ingredients
Crust
1 ½ almond flour
½ cup coconut flour
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons ice cold water
Filling
½ cup coconut oil, melted
2 tablespoons olive oil
1 cup pure maple syrup
½ cup coconut sugar
2 tablespoons coconut flour
2 tablespoons almond flour
3 large eggs
1 large egg yolk
Seeds from 1–2 vanilla beans
2 teaspoons espresso powder
¾ cup heavy cream
¾ teaspoon flaky salt for garnish
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection.
In a large bowl, make the crust. Stir together flours and sugar. Mix in the oils until the dough starts to come together. Add water little by little until a cohesive dough forms. Press into a deep dish pie plate and bake about 10 minutes.
While the crust bakes, make the filling. In a large bowl, whisk together oils, sugar, and flours. Slowly whisk in the maple syrup, followed by the vanilla, espresso, eggs, and egg yolk. Slowly beat in the cream, and pour into the partially baked crust.
Bake 50-60 minutes until the filling is puffed and only slightly jiggly in the center. Allow to cool completely before sprinkling with salt, slicing, and serving.
Pie may be stored in an airtight container at room temperature for up to 3 days.
Notes
Filling adapted from Sister Pie via Thrillist
- Prep Time: 10 minutes
- Cook Time: 1 hour