Hi everyone and hope you are feeling as good as possible!
I wanted to post a recipe that I adapted a few months back from a cream pie article in one of the Cooking Light magazines. The magazine had a whole section on different cream pies and most of them looked to die for. After first dismissing the section because I figured nothing could be realistically made SCD, it was only later, a few weeks later that I looked again at the recipes and at their ingredients and realized I could most likely get pretty close using and replacing a few key ingredients with SCD ingredients. After a little tweaking and testing I came out with a pie that tastes (in my opinion) pretty dang good. Here we go.
I wanted to post a recipe that I adapted a few months back from a cream pie article in one of the Cooking Light magazines. The magazine had a whole section on different cream pies and most of them looked to die for. After first dismissing the section because I figured nothing could be realistically made SCD, it was only later, a few weeks later that I looked again at the recipes and at their ingredients and realized I could most likely get pretty close using and replacing a few key ingredients with SCD ingredients. After a little tweaking and testing I came out with a pie that tastes (in my opinion) pretty dang good. Here we go.
Lemon Cream Pie-
Pie Crust:
1 1/2 cups almond flour
3 T butter (soft)
1 T honey (using local honey from your area can lessen seasonal allergies)
1/8 t baking soda
1/4 t salt
Mix everything together. Press into a 9 inch pie pan and bake @ 350 degrees until golden brown.
Lemon Filling:
1/2 cup honey (I use slightly less)
1 T Lemon zest
1/4 cup lemon juice
3 T coconut flour (to thicken)
1/4 t salt
2 large eggs (be nice to the hens and use free-range)
1 cup scd yogurt
1/4 cup dripped scd yogurt (use cheese cloth or other method)
Combine the above ingredients over a double boiler and whisk until hot and slightly bubbly. It takes a while...
Once you have seen a few bubbles and the mixture is hot, remove from heat and stir in 2 T of butter. Add one packet of gelatin to a bit of water (just enough to cover) and let sit 1 minute. Then add gelatin to lemon filling and stir. Let mixture cool a bit then pour filling into pie crust and place in refrigerator.
Whipped Cream Topping:
1 1/2 cups yogurt made with half n half or whipping cream (whipping cream holds up better but I thought it was just to rich).
Honey to taste
1 egg white (optional)
Using an electric hand mixer beat the topping until soft/medium peaks form. Add on top of chilled pie filling and return to refrigerator. Eat once the pie has totally chilled. 1-2 hours.
Enjoy!
Other than cooking the weather here in Idaho is turning to spring (slowly) but the skiing up in the mountains has been great. The weather down in the valleys has even allowed for some rock climbing and bouldering during the sunny days.
Here is a video I recently put together showing some of the fun we have been having:
