Ingredients
Instructions
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1.
CRUST
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2.
Place almond flour, sugar and cinnamon into a food processor and pulse briefly. Add butter and egg and pulse until a ball forms
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3.
Scoop out 1 tablespoon and set aside. Press dough into a 9-inch pie dish and bake at 375 F for 8 minutes
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4.
CUSTARD LAYER
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5.
Mix sugar, arrowroot starch and salt in a saucepan, then whisk in the milk. Cook over medium heat until the milk starts to thicken, whisking constantly to avoid lumps
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6.
Remove from the heat and add a couple of tablespoons of the hot mixture into the egg yolks. Whisk, then add the egg mixture to the saucepan. Bring the milk to boil and cook for 1 minute. The mixture should be very thick. Remove from the heat and stir in vanilla and butter, cool for 10 minutes then pour into the prepared crust
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7.
TOPPING
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8.
While the custard is cooling, prepare the topping. Beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form
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9.
Spread the egg whites over the custard. Then sprinkle with the reserved crust mixture. Bake in a preheated oven at 375 F for 15 - 18 minutes, until the meringue is deeply golden
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10.
Cool to room temperature, then refrigerate for a few hours or overnight allowing the pie to set
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