Custard Pie is a staple from the South in America and refers to a mixture of whole milk or heavy cream, eggs, cane sugar, and salt that is baked into a pie shell. Custard was discovered in the Middle Ages and was baked into many pastries. It became a phenomenon that spread all over the world due to its various applications in baking and pastries. I had to take this basic recipe to the next level by infusing it with the cultivar Custard Cream and making this strain-specific dish animal-based.
Custard Cream is a Indica-Dominant hybrid that is 70% Indica and 30% Sativa. Its terpenes reflect a very overly sweet vanilla bean taste with undertones of spice that is excellent when paired with cream desserts. The strain itself is used to treat insomnia and can help with resetting your circadian rhythm when paired with a strict sleeping schedule. Custard Cream is also a great strain to use for inflammation of the body or after a late-night gym session as it reduces pain in the body.
Traditional custard pies are made with refined cane sugar and pie shells which are two ingredients that are not animal-based. Therefore, I decided to swap out the sugar for organic Medjool Dates and go for a crustless pie. It ended up being a match made in heaven as the caramel flavors of the dates married perfectly with the eggs, cream, and strain. This dessert can be served any time of year but can also be subbed for a pumpkin pie during Danksgiving.
What You Will Need to Make Animal-Based Date Custard Cream Pie:
- 5 Eggs
- 1 Cup Organic Medjool Dates
- ½ Cup Brown Butter Ghee Infused with Custard Cream, Melted
- ¼ Cup Coconut Flour
- 1 Cup Raw Whole Milk
- 1 Cup Raw Cream
- 2 Teaspoons Vanilla Extract
- Raw Cream to top
Equipment:
- 1 Vitamix
- 1 9″ Pie Shell
- 1 Mixing Bowl
- 1 Saucepan
- 1 Wooden Mixing Spoon
- Measuring spoons
- Measuring cups
Substitutions:
- Butter for Ghee.
- Coconut flour for plantain flour.
FAQs
How to Store Animal-Based Date Custard Cream Pie
Once the custard is fully cooked it should be cooled and then stored in a fridge covered to prevent it from absorbing ambient flavors.
How Long Does It Last?
This pie generally is gobbled up within 24 hours in our household when it isn’t infused. But if your pie does last, 4 days in the fridge should suffice. Anything past that and we recommend freezing portions.
How to Freeze Animal-Based Date Custard Cream Pie
This pie can be frozen as a whole pie, then thawed in the refrigerator, and then sliced when ready to enjoy. It can also be sliced before freezing, so you can enjoy one slice at a time by placing a piece of parchment or wax paper between the slices and then place into a bag or container.
How to Defrost Animal-Based Date Custard Cream Pie
Pull from the freezer and place into the refrigerator to defrost overnight. You can also defrost on the counter for 15 minutes before slicing if the cake is whole.
Reasons Why We Think You Will Love This Recipe:
- Perfectly sweet.
- Elegant.
- A pie for any occasion.
- Animal-Based.
- Decadent.
Animal-Based Date Custard Cream Pie is the perfect way to quickly use up eggs and raw heavy cream in your fridge that need to be used and makes a delicious treat for dessert.
More Animal-Based Banana Desserts
Raw Cannabis Kava Banana Nice Cream
Sour Space Candy Thai Bananas in Coconut Milk
If you try this recipe, let us know! Be sure to tag a photo @chefjessicacatalano on Instagram and Facebook @ChefJessicaCatalano, Enjoy!
Animal-Based Date Custard Cream Pie
Traditional custard pies are made with refined cane sugar and pie shells which are two ingredients that are not animal-based. Therefore, I decided to swap out the sugar for organic Medjool Dates and go for a crustless pie.
Follow @ChefJessicaCatalano @YogaAndAyurvedaForEveryBody @MJSChookieFarm and Tag #chefjessicacatalano if you made this recipe!
- Vitamix
- 9" Pie Shell
- Mixing Bowl
- Saucepan
- Wooden Mixing Spoon
- Measuring spoons
- Measuring cups
- 5 Eggs
- 1 Cup Organic Medjool Dates
- 1/2 Cup Brown Butter Ghee Infused with Custard Cream, Melted
- 1/4 Cup Coconut Flour
- 1 Cup Raw Whole Milk
- 1 Cup Raw Cream
- 2 Teaspoons Vanilla Extract
- Raw Cream to top
Soak dates overnight in the raw cream.
Preheat oven to 350 degrees.
Butter a 9" pie dish with ghee.
Strain the dates from the raw cream and place into a Vitamix. Set the cream aside.
Add the eggs and vanilla to the Vitamix and blend on high until combined.
Now add the melted ghee and coconut flour. Blend on high.
Add the raw milk and cream into a pan on the stove. Warm the mixture, do not boil, until lukewarm.
Open the middle of the Vitamix and slowly pour the milk mixture into the blender on a low speed. Once all the milk has been mixed, slowly turn up to high and blend for 30 seconds.
Let the mixture sit in the blender for 5 minutes before pouring it into the pie dish.
Bake for 45 minutes. Let set 10 minutes before slicing. Serve warm or cold with raw cream poured over the pie slice. Enjoy!
Dosage:
If a gram of Custard Cream flower tests at 18 percent THC, then ghee infused with the gram would include 180 mg of THC when extracted properly. Therefore, substitute the number of your THC percentage and the amount of flower you have and do the math to figure out you’re dosing. If you want a smaller dose, cut the flower down to a smaller portion. For a larger dose, add in more.
Stain Pairing Suggestion:
When preparing this recipe, I would recommend pairing strains that possess vanilla, sweet cream, and spicy terpenes and flavonoids. If you do not have access to this strain, then use your nose and taste buds to find other cultivar’s that have similar smell and flavor profiles.
For a more tailored dosage and revolutionary precise dosing chart, be sure to order a copy of my book, The Ganja Kitchen Revolution
Want More Animal-Based Sweet Treats?
Animal-Based Date Custard Cream Pie
Animal-Based Honey Glazed G13 Sockeye Salmon
If you try this recipe, let us know! Be sure to tag a photo @chefjessicacatalano on Instagram and Facebook @ChefJessicaCatalano, Enjoy!