Creamy Nutty Dessert Pie Recipe

About this recipe

A delightful and creamy dessert pie made with a nutty twist, perfect for a satisfying dinner treat. This Jain-friendly recipe avoids root vegetables and eggs while delivering a rich and indulgent flavor.

Ingredients

• 180 ml Alt Co Almond Milk
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 400 Ml Kara Coconut Cream
• 140 g Tong Garden Black Pepper Cashews
• 500 g Praakritik Organic Coconut Flour

Instructions

1. 1. Prepare instant vanilla pudding as directed on the package, using only 1 cup of almond milk instead of regular milk.
2. 2. Gently fold in 1 1/2 cups of thawed and 1/4 cup of finely chopped cashews.
3. 3. Spoon the mixture into a cooled, baked pie shell made from a Jain-friendly crust.
4. 4. Garnish the top with 1/2 cup of and sprinkle with an additional 2 tablespoons of chopped cashews for extra crunch.
5. 5. Chill the pie in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the texture to set.