If you get your hands on some extra berries any time soon, you've got to try this recipe! Its cool creamy layers have been on my mind since I first made it, and I am SO excited to share it with you.
I created this pie on a whim in honor of the 4th of July. The creamy custard from my Paleo German Chocolate Cake Bars was my inspiration~ and it complimented my red & blue berries perfectly. I then came up with this buttery crust (which took a couple of tries...not going to lie), and LOVED how it turned out, especially with such simple ingredients.
For the berries, I decided to smash them up a bit. I think it looks pretty & it gives a fun textured layer over top of the custard. You could also leave them whole, and place them around the pie in a pattern to make it extra fancy. It would taste just as delicious!
I also incorporated some collagen into this recipe, because "Why not!?" It ups the protein factor and doesn't alter the flavor at all.
I hope you give this one a try! Let me know & share a picture on Instagram if you do. :)
For the Crust
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 cup shredded coconut
- pinch of sea salt
- 1/4 cup grass-fed butter or ghee, melted
- 1 egg white (yolk reserved for the filling)
For the Custard Filling
- 7 oz canned coconut milk (either full fat or "light" will do)
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1 egg + 1 yolk
- 1/2 cup collagen peptides*
For the Topping
- 3/4 cup berries, fresh or frozen
- 9" pie dish
- Preheat the oven to 350ºF.
- Grease a 9" pie dish with fat of your choice (I used leftover melted butter from the crust).
- Combine the crust ingredients with a fork (don't forget to save your yolk!), then spread into the pie dish. Press the crust up on the sides enough to hold in the filling.
- Bake for 6 minutes, then remove from the oven.
- While the crust bakes, combine the filling ingredients in a large bowl, whisking until smooth.
- *Place the berries in a small bowl, heat for 30 seconds, and smash with a fork.
- Pour the filling over the crust, top with berries, and use a knife or small spoon to swirl over the top.
- Bake the pie for 20-25 minutes, or until the filling is "set" (jiggles just slightly when the dish is shook).
- Allow the pie to cool completely, transferring into the refrigerator once it reaches room temperature.
- Once chilled, slice & serve!
- I recommend the Collagen Peptides from Vital Proteins!
- Feel free to skip step 6, and simply place the whole berries around the top of the filling. I just like the look & texture when they're smashed a little.