Easy Pistachio Crusted Lemon Curd Pie

 

Pistachio Crusted Lemon Curd Pie - from Canned-Time.com

Pistachio Crusted Lemon Curd Pie

 

Crust:

1/2 Cup Roasted Ground Pistachios

1/2 Cup Coconut Flour

4 Dates

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.

Bake 10 minutes at 350.  Set aside to cool to room temp.Pistachio Crusted Lemon Curd Pie - From Canned-Time.com

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.

             Pistachio Crusted Lemon Curd Pie - from Canned-Time.com
     Very Tart.  Very Tasty.Pistachio Crusted Lemon Curd Pie - From Canned-Time.com
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