Almond crust coconut custard pie

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This is a pretty much kitchen sink pie without the butter-flour rubbing thing. Nor did it need a food processor to blitz the butter with flour base. In short this recipe spared me the washing of the food processor.

Instead, I have done what a laidback baker does; stirring. To keep work to a minimum, I used the kitchen aid (paddle option) to prep the filling. It greatly relieves the condition of my sprained wrist.

I was supposed to cull the pie filling recipe from some reputable source, but I developed a Jamie-Oliver mentality midway and added a dollop of this and that afterward. The measurement was an estimate but anything with egg and cream shouldn’t err too far from the desired outcome very much.

Crust:

1/5 cups almond meal, fine

¼ cup coconut butter, room temp

1 Tbsp fine sugar

1 pinch sea salt

1.   Mix all crust components until sandy. Spread the contents on a 7 inch pie pan ( removable base ).

2.   Compact the almond to form a smooth crust with straight sides.

3.   I went out for an errand and chilled the pie crust for about 1 hour before proceeding. Dear reader, I greatly encouraged this interruption because it helps bring out the creative streak in you.

4.   To make a par-baked shell, bake the crust at 180C for 10 min.

5.   Cool before filling.

Filling:

3 eggs

1 Tbsp sugar

¼ yogurt

½ cup cream

2 Tbsp plain flour

½ cup coconut flakes

Combine all ingredients except flakes until smooth. I used thepaddle on my KA.

Add coconut flakes. Combine.

Pour on par-baked shell and bake in a preheated oven at 165C for 45 minutes or until pie surface appears about to look scorched.

Cool. Pie cuts well when serve chilled.