We ate this on Sunday as the rain started to clear and after a wet and windy walk with friends. This is a crazy year isn't it? Some days call for comfort food and this is the closest we get to it now that we have ditched the refined sugar and processed carbs. An easy make made even simpler using our frozen sweet potato pastry blocks which were already in the freezer for just such a moment! The filling is easy to make - we used raw honey and vanilla extract with the eggs and milk but it would work equally well with almond or coconut milk
You will Need:
Pie Crust:
1 - 2 blocks of de-frosted Sweet Potato Pastry(depending on how much crust you like) or a pastry dough of your choice
Filling:
3 large free range eggs + 1 free range egg yolk
1/2 cup raw honey
1 - 2 tspns vanilla extract
2 cups milk (of your choice)
Decoration:
Handful of mixed berries, black grapes and mint
Method:
For the crust, first grease and line a 20 " pie case with grease proof paper.
Place the prepared tin onto a baking sheet and turn the oven on to 180C
Roll out the block (s) of pastry and form into a pie crust in your prepared tin.
Prick the bottom of the pie crust with a fork and set aside
Next, beat the eggs and honey together till well combined
Beat in the vanilla extract.
Stir in the cold milk
Carefully pour the mixture into the prepared case and place onto the middle shelf in the oven
Cook for 45 mins til the liquid is set and remove from the oven to cool
When cool decorate with berries of your choice
Enjoy!
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