Dessert Week: Mini Peach Custard Pies a la Mode

786 0

I never thought these words would leave my finger tips but Brian Boitano inspired this dessert… What can’t Brian Boitano do?

I was watching The Chew this afternoon. Yes I did just say that I watch The Chew. And Brian Boitano apparently has a cookbook out. He made an almond crostada that looked really delicious (minus the dairy). That got my wheels turning.

He used a store bought almond paste for the pastry but we are currently avoiding tree nuts with Van so I needed a substitute. What I came up with was a coconut crust.

Coconut Crust: 

1/2 cup coconut flour

1/8 teaspoon of salt

2 tablespoons coconut oil

2 eggs

1 tablespoon maple syrup

Combine maple syrup and coconut oil. Add in coconut flour and salt. Mix.

Mix eggs separately and add last.  I refrigerated mine since I was using it later on but you can go ahead and divide it into four and then press it into a well oiled cupcake pan. Or you can do this as a full 9 inch pie.

In Brian Boitano’s dessert he used a cheesy filling. I wanted to mimic that cream without the dairy. After a lot of contemplation I thought of doing a custard filling.

Custard Filling: 

1 can full fat coconut milk

1 teaspoon coconut flour

1 teaspoon vanilla extract

1 egg

pinch of salt

2 teaspoons shredded coconut (optional)

Combine all the ingredients on a medium to low heat. Stir constantly and after about 5 minutes or so the mixture will begin thickening up.

Again I refrigerated mine for later use.

Lastly fruit: 

1 diced peach

When I was ready to use all of my elements. I pre heated the oven to 350 degrees. Cut the crust into four equal pieces and then pressed it down into a coconut oiled cupcake pan.

Bake 10-12 minutes

I then added a tablespoon of custard and topped with diced peach.

Pop back in the over for about 2 minutes to warm all of the ingredients together

Once baked I went around the edges with a knife and popped the pies out with a spoon.

And then added some vanilla banana ice cream on the side.

Vanilla Banana Ice Cream: 

2 frozen bananas

1 teaspoon vanilla extract

2 tablespoons full fat coconut milk

Sounds involved doesn’t it. Well it is but it is also well worth it if you want something special for dessert!

These definitely hit the spot!

About The Author

I am a food allergy mama of 4 boys, a former fashion designer, and a master of the five point palm exploding heart technique, keeping it Fantastico.

No Comments

Leave a Comment

Your email address will not be published. Required fields are marked *