So I often run into a pattern of only making chocolate-based desserts. And if it's not primarily chocolate...there is chocolate in it somewhere. Now, this isn't a problem for me. But it is a problem for a few of my frequent recipe taste testers that don't favor chocolate (you know who you are)...it's not their fault, they were probably just dropped on their heads a few too many times as an infant or something.
When someone tells me they prefer vanilla over chocolate, I scoff, judge, roll my eyes and distort my face in a way that's similar to how I react when I see dogs eating their own poop. But that's neither here nor there. I recently made dinner for one of these weirdos, so I dedicated my afternoon towards coming up with something that would suit He Who Shall Not Be Named's dessert tastebuds. In the aftermath, I'm not gonna sit here and knock this recipe. It was awesome, and I would quite honestly struggle in choosing between a piece of this pie and something chocolatey.
For the crust
- 1 1/2 cups almond meal
- 3 tbsp ghee or grass-fed butter
- 3 tbsp raw honey
For the filling
- 2 1/2 cups hazelnut meal
- 1/4 cup coconut milk, full fat
- 2/3 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 1 tbsp vanilla extract
- Juice of half a lemon
- 1/4 tsp sea salt
For the salted caramel
- 1/2 cup grass-fed butter
- 1 cup coconut palm sugar
- 1/2 cup coconut milk, full fat
- 3 egg yolks
- Dash of salt
- In a mixing bowl, combine crust ingredients well. Press down into a pie dish and bake at 350 for 10 minutes.
- Place all filling ingredients in a food processor or high speed blender. Blend until creamy and smooth. Pour filling over the pie crust and put in the freezer while you make your caramel.
- Melt your butter in a large skillet or shallow saucepan on low heat. Add sugar and whisk to combine.
- Add your egg yolks one at a time, stiring in between each one. Stir in a few pinches of sea salt and let the mixture sit for about 5 minutes on low heat. Stir occasionally.
- Bring caramel to a boil, whisk, and continue to boil for another 2-3 minutes.
- Remove caramel skillet from heat, stir and let cool for about 10 minutes (allows it to thicken more).
- Once the pie in the freezer has firmed up, pour the caramel on top and spread to cover the entire surface. Lightly sprinkle sea salt on top. Return to the fridge for at least 30 minutes prior to serving.