Pistachio Crusted Lemon Curd Pie
1/2 Cup Roasted Ground Pistachios
1/2 Cup Coconut Flour
1 Tbs. Oil
3 tsp. Coconut Palm Sugar
Combine all ingredients in a blender and pulse until a chunky paste is formed.
Press dough into the bottom and sides of an iron skillet pan or pie plate.
For the Lemon Filling:
1 Cup Fresh Lemon Juice
1 Cup Coconut Palm Sugar
3 Flax Eggs (6 Tbs. Ground Flax soaked in 12 Tbs. Water) or egg replacer
1 tsp. Liquid Vanilla Stevia
Pinch of Sea Salt
- 2 Tbs. Arrowroot (reserved for thickening)
Combine all ingredients except the Arrowroot in a saucepan and heat over medium heat stirring constantly until the lemon is slightly thickened. Remove from heat and whisk in the arrowroot. Pour the mixture through a strainer into the pie crust. Chill over night. Sprinkle with powdered sugar before serving. Makes 1 8 inch pie.
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