Several days ago my friend sent me the link to this Bean Brulee Tart. (Am I getting better known for beans now than coconut? 😉 She said I could easily adapt this recipe, and she was right. I just changed the evaporated milk to coconut milk and the cup of white sugar to a third cup of coconut sugar (which is unrefined and low glycemic index).
I added arrowroot powder since the original pie crust recipe called for flour. Also, I thought some almond extract and allspice would be nice. A lemon variation would be good too, don’t you think? A few drops of lemon extract, a little lemon zest. Mmm.
I didn’t give mine a crust because it was my first time making this, and I didn’t want to waste my ingredients if the pie didn’t turn out. Next time, if I’m not feeling lazy, I’ll use this pie crust (Note: There’s no need to pre-bake this pie crust since it’s going in the oven for half an hour.)
Almond & Spice Custard Pie
Add to blender:
1 cup cooked white beans (I used navy beans that were soaked overnight, and cooked in the morning)
1/3 cup coconut sugar
2 tbsp arrowroot powder
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp allspice
3/4 cup coconut milk
1/4 cup oil (I used half ghee, half coconut oil, liquified)
Puree till creamy and smooth. Add to greased pie dish.
Rather than broil mine afterwards, I sprinkled the top with another tablespoon of coconut sugar before baking. It didn’t brown as much as I was hoping, but you could brown yours in the broiler if you use a tart pan. I used a glass pie dish which can’t go in the broiler. Bake at 350 degrees for about 30 minutes. Let cool, then refrigerate for 2 hours before serving.