What do you do when you are grain free and can’t seem to find tasty recipes? You have to create them yourself. This is a recipe that was rolling around in my head for a week or so. The same day I made the Strawberry Rhubarb compote I also invented this Pie. So yummy and Delicious!! Pictures do not do this pie justice. So glad it came out yummy and perfect the first time.
Are you looking for an old-fashioned flavored custard pie recipe? Then this is the recipe for you. If you have never had rhubarb and strawberries together than this will be a treat. You won’t find another recipe like it.
3/4 cup monk fruit sugar
2 1/2 tablespoon Cassava Flour
1/8 teaspoon salt
1 1/2 cup canned cononut milk
Preheat 350. Beat Eggs until foamy. Add sugar, flour and coconut milk. Pour in compote. Stir together well. Pour into uncooked deep dish pie shell 24 cm or make my Pie Crust grain free, dairy free. Bake at 35-50 minutes. Remove from oven allow to cool. Refrigerate for 2 hours before cutting into it and eating. Can eat alone or make another recipe of Strawberry Rhubarb compote and top the Strawberry Rhubarb pie.
Can also top with a tablespoon or so of coconut milk and lemon zest.