Golden Pecan Custard Pie with Almond-Oat Crust Recipe

Golden Pecan Custard Pie with Almond-Oat Crust Recipe

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This pie is a luxurious blend of creamy custard, crunchy pecans, and a nutty, wholesome crust. Traditionally rich and sweet, we’ve reimagined it using almond flour, oats, and coconut sugar to lower the glycemic impact. The custard is infused with vanilla and a hint of nutmeg, while the pecans add texture and heart-healthy fats. It’s a dessert that feels indulgent but supports wellness—perfect for family gatherings, festive occasions, or a quiet moment of joy with tea. With your flair for inclusive cooking, this version is gluten-free, adaptable for dairy-free diets, and packed with ingredients that nurture the body.

🧺 INGREDIENTS:

For the Crust:

  • 1 cup almond flour
  • ½ cup rolled oats
  • 2 tbsp coconut oil or unsalted butter, melted
  • 2 tbsp coconut sugar or stevia blend
  • Pinch of salt

For the Custard Filling:

  • 1 cup unsweetened almond milk or low-fat milk
  • ½ cup heavy cream or coconut cream
  • 3 large eggs
  • ¼ cup stevia or monk fruit sweetener
  • 1 tsp vanilla extract
  • ¼ tsp ground nutmeg
  • Pinch of salt

For the Pecan Topping:

  • ¾ cup pecans, roughly chopped
  • Optional: 1 tbsp maple syrup or date syrup for glaze

🔪 INSTRUCTIONS:

Step 1: Prepare the Crust

  1. Preheat oven to 175°C (350°F).
  2. In a bowl, mix almond flour, oats, coconut oil, sweetener, and salt until crumbly.
  3. Press the mixture into a greased 9-inch pie pan, covering the bottom and sides evenly.
  4. Bake for 10–12 minutes until lightly golden. Let cool.

Step 2: Make the Custard

  1. In a saucepan, gently heat almond milk and cream until warm but not boiling.
  2. In a separate bowl, whisk eggs, sweetener, vanilla, nutmeg, and salt until smooth.
  3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
  4. Strain the custard through a fine sieve for extra smoothness (optional but recommended).

Step 3: Assemble the Pie

  1. Scatter chopped pecans evenly over the cooled crust.
  2. Pour the custard mixture gently over the pecans.
  3. Optional: drizzle maple syrup or date syrup over the top for a glossy finish.

Step 4: Bake

  1. Bake the pie at 175°C (350°F) for 40–45 minutes, or until the custard is set but slightly jiggly in the center.
  2. If the crust browns too quickly, cover edges with foil.
  3. Remove from oven and cool completely on a wire rack.
  4. Refrigerate for 2–3 hours before slicing for best texture.

🍽️ SERVING SUGGESTIONS:

  • Serve chilled with a dollop of unsweetened Greek yogurt or coconut cream.
  • Garnish with cinnamon dust or fresh mint.
  • Pair with herbal tea like rooibos or cinnamon for a cozy finish.

🌱 WELLNESS NOTES:

  • Pecans are rich in monounsaturated fats and antioxidants, supporting heart health and blood sugar stability.
  • Almond flour and oats provide fiber and protein, lowering the glycemic load.
  • Stevia and monk fruit offer sweetness without spiking glucose levels.
  • Nutmeg and vanilla add warmth and digestive support.
  • Eggs and cream contribute protein and satiety, helping regulate post-meal blood sugar.

🍳 VARIATIONS:

  • Use flax eggs and coconut cream for a vegan version.
  • Add turmeric and ginger to the custard for anti-inflammatory depth.
  • Swap pecans for walnuts or almonds for different textures.

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