Pie is so infinitely variable, but a good custard pie is sublime. Bringing you a new classic for PI DAY. High quality, gorgeous color and insane flavor, La Tourangelle Pumpkin Seed Oil is fruity, floral and nutty.
Pie is so infinitely variable, but a good custard pie is sublime. Bringing you a new classic for PI DAY. High quality, gorgeous color and insane flavor, La Tourangelle Pumpkin Seed Oil is fruity, floral and nutty.
Ingredients
-
3 cups graham crackers, ground fine
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1/4 cup La Tourangelle Coconut Oil, melted
- 1/4 cup cocoa powder
- Pinch salt
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4 eggs
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1/2 cup La Tourangelle Pumpkin Seed Oil
- 2/3 cup cream
- 1 1/2 cup cane sugar
- 1 tablespoon flour
- Pinch salt
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1 cup cream
- 1/4 cup sugar
- 1 tablespoon chicory
- 1 tablespoon vanilla
- Pinch salt
Crust
Custard
Vanilla Chicory Cream
Directions
Grind graham crackers in a food processor till fine. Add coconut oil and cocoa powder. Mix with your hand and press or tamp into pie tin.
Add all custard ingredients to medium mixing bowl. Whisk together till homogenous. Pour into pie shell slowly, you may not use all your filling depending on the depth of your pie shell.
Bake at 350 for 30-35 minutes. Pie will be golden and puffed but still very jiggly in the middle. Cool completely to set.
Whip cream ingredients together in a stand mixer till soft peaks. Use a piping bag to pipe your design. Top with your choice, I love chocolate and flowers!
Enjoy! Pie keeps for several days in the fridge!