Cream Pie

Once you have the basics of this amazing Cream Pie down you can play with different crust flavors (try swapping out some of the dry ingredients for ground nuts or seeds), different toppings (this image is cherry, but strawberry or peach are also yummy), or even adding to the custard mixture (I have made a Matcha Chocolate version and also flavored the custard with strawberry!) This recipe is a variation on what I’ve learned from the amazing Amy Chaplin in her “At Home in the Whole Foods Kitchen” book, which should be on your kitchen shelf!

INGREDIENTS

Pie Crust

¼ teaspoon EV coconut oil

½ cup rolled oats

¼ cup whole flax seeds

¼ cup chia seeds

¾ cup flour (your choice, or a combination of brown rice / sprouted spelt)

½ teaspoon aluminium-free baking powder

¼ teaspoon sea salt

3 tablespoons melted EV coconut oil

3 tablespoons maple syrup

1 teaspoon vanilla extract

Cream Filling

¾ cup raw almonds or macadamia, soaked overnight in filtered water

Please note, if using almonds you will need a nut milk bag, if using macadamia you will not

1 vanilla bean (this makes the cream filling extra luxurious, but if you don’t have one you could substitute a tablespoon of vanilla extract (NOT essence!) or a teaspoon of vanilla powder)

¼ cup brown rice syrup

3 tablespoons maple syrup

1 ½ teaspoons agar flakes (or ¼ teaspoon agar powder)

Pinch sea salt

2 teaspoons arrowroot powder

1 tablespoon filtered water

Glazed Fruit Topping

½ cup and 1 tablespoon apple juice

½ teaspoon agar flakes (or small pinch of agar powder)

½ teaspoon arrowroot powder

2 cups fresh cherries (pitted), strawberries or peaches (sliced into bite-sized pieces)

1 teaspoon maple sugar

1 teaspoon vanilla extract 

Equipment

9in tart pan with loose bottom

Parchment paper

Spice grinder

Powerful blender (eg Vitamix or Waring)

Nut Milk Bag (if using almonds)

Method

• Preheat the oven to 350°F (170°C)

• Lightly oil the sides of a tart pan then line the bottom with parchment paper

• Using a spice grinder, grind the oats, flax and chia into “flour”, keeping the timing to a minimum so you don’t heat the oils in the seeds, then place into a mixing bowl

• Add the flour and salt

• Drizzle in the coconut oil, working in with your fingertips until incorporated with the dry mixture

• Add the maple syrup and vanilla extract and mix again

• At this point you should be able to squeeze the dough in your hand and it will hold together without being sticky

• Take a handful of dough and place into the tart pan, pressing into the corners with your fingers, continuing with the bottom of the pan, neatening up the edges - the crust should be around ⅛in thick

• Use a fork to prick the crust several times

• Place in the oven for around 20 minutes (if using sprouted flour, bake for 5 minutes longer)

• Bake until crisp and lightly browned, remove from the oven and set aside to cool

• Cream Filling

• Drain and rinse the soaked nuts

• Place in blender with 2 cups of filtered water

• Blend for around a minute

• If using almonds, at this point pour the mixture into the nut milk bag and strain the mixture

• Pour the milk into a heavy-bottomed pan

• Split the vanilla bean down the middle and scrape out the seeds, adding them and the pod to the pan

• Add the rice and maple syrup, agar and salt

• Turn on the heat and begin to gently bring to simmer

• Whisk frequently until the agar has completely dissolved

• If using agar flakes this will be around 10-15 minutes, if using powder around 5

• In a small cup, dissolve the arrowroot powder with a tablespoon or two of filtered water

• Add this to the warm milk mixture, whisking continuously until thick and creamy

• Remove from the heat and allow to cool for around 10 minutes

• Remove and compost the vanilla bean

• Whisk and pour into the pastry shell

• Allow to cool for a further 10 minutes before placing it in the fridge to set completely, around 1 hour

• Fruit topping

• Place the ½ cup apple juice and again into a small heavy-bottomed pan

• Bring to a simmer, whisking frequently, until the agar has dissolved

• If using agar flakes this will be around 5 minutes, if using powder only 1-2 minutes

• Dissolve the arrowroot a tablespoon apple juice

• Pour into the pan and whisk continuously as the mixture comes to a simmer and the glaze thickens, maybe 3-4 minutes, remove from the heat

• Place your fruit into a bowl, sprinkling with the maple sugar and vanilla, stirring gently

• Pour the warm apple agar glaze over the fruit and stir quickly, coating the fruit

• Spread over the set cream mixture, returning the tart to the fridge for a further 30 minutes or until set

• Best eaten the same day (although it’s still pretty darn good the following!)