Vanilla Cream Pie | Serious Eats : Recipes

Ingredients

  • 2 cups (454g) unsweetened soy milk or other milk
  • ¼ teaspoon liquid stevia
  • 1 ½ packets or 3 ¼ teaspoons unflavored powdered gelatin, or 3 ¼ teaspoons agar powder
  • For the Almond-Pecan Crust
  • 1 cup (113g) almond flour
  • ½ teaspoon baking powder
  • ½ cup (57g) salted butter or margarine, melted
  • + 9 more ingredients
    • 3 tablespoons unsweetened soy milk or other milk
    • For the Vanilla Cream
    • ½ cup Splenda or Stevia Extract in the Raw, or ¼ cup New Roots Stevia Sugar
    • 3 eggs
    • ¼ cup (28g) almond flour
    • ¼ cup (57g) salted butter or margarine
    • 1 tablespoon vanilla extract
    • 1 cup (113g) pecan flour
    • ¼ cup Splenda/Stevia Extract in the Raw

1 For the Crust: Preheat the oven to 325F. Lightly mist a 9- or 10-inch pie pan with spray oil. 2 In a large bowl, combine the almond flour, pecan flour, sweetener, and baking powder and whisk until well mixed. Add the butter, milk and vanilla and stir with a large spoon for 1 to 2 minutes. The ...

View full recipe at SpringPad

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