Red, White and Blue Berry Custard Pie

How is it July already? Crazy! But it is my favorite time of year. So I'm not complaining. I wish it could be summer year round. The sunshine, barbecues, pool parties, camping, road trips, I love it all. Spending time with friends at the beach or the lake. Making cocktails and just enjoying life. With the Fourth of July coming I wanted to make something yummy and festive. A paleo treat that all of my friends would be digging into. And admiring for it's beauty too of course. I decided on a vanilla custard pie topped with strawberries, blueberries and pie crust stars. 

I'm headed to Lake Tahoe for the Fourth of July with some friends for a girls weekend. I love Tahoe and I don't visit nearly enough considering how close I live. My friends are crazy. But the good kind of crazy. I have a feeling we'll be drinking and eating some junk food, but then we'll be working out at the lake as well. My friend Amber messaged me today that she'd be bringing her gymnastics rings to hang from a tree. So expect some videos of that. Lake workouts, rings hanging from trees, festive cocktails and pie. If that's not a healthy balance I don't know what is.

Red, White and Blue Berry Custard Pie
Prep 15 min
Cooking 30 min
Makes one 9" pie

INGREDIENTS:

For the crust (this is to make 2 batches of Against all Grain's Honey Graham Cracker Pie Crust):

  • 1/2 cup almond flour
  • 1 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 cup coconut oil, softened
  • 1/2 cup honey
  • 2 eggs
  • 2 tsp vanilla extract

For the custard:

  • 2 cups full fat coconut milk
  • 1 1/2 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup pure maple syrup
  • 1 1/2 tbsp tapioca, arrowroot or potato starch

Fruit topping:

  • 1/2 lb strawberries, sliced
  • 1 cup blueberries

INSTRUCTIONS

For the crust:

  1. Preheat oven to 350F
  2. In a bowl mix together the almond flour, coconut flour, salt, baking soda and cinnamon
  3. In a separate bowl or in a stand mixer blend the coconut oil, honey, eggs and vanilla extract
  4. Add the dry ingredients to the wet ingredients and blend
  5. Roll out half of the dough between two pieces of parchment paper and press into the bottom of a 9" pie pan
  6. Bake for 15 minutes, remove and let cool
  7. Roll out the other half of your dough between two pieces of parchment paper and use a cookie cutter to cut into star shapes
  8. Line a baking sheet with parchment paper and bake the stars for 8-10 minutes

For the custard:

  1. Combine the coconut milk and vanilla extract in a sauce pan and bring to a simmer over medium-high heat
  2. In a bowl whisk together the egg yolks, maple syrup and starch
  3. Very slowly pour the coconut milk into the egg mixture whisking constantly
  4. Transfer everything back to the sauce pan and cook over medium-high heat until the custard thickens (about 3-5 minutes). Stir constantly and do not let it boil.
  5. Let the custard cool slightly, then pour the custard into your pie crust, cover and refrigerate to chill

To assemble:

  1. Once the filling has set, layer the custard with slices of strawberries, blueberries and pie crust stars