Wednesday, May 9, 2012

Rhubarb Custard Pie

5 dates, chopped roughly
1 c old-fashioned oats
1/2 c. pecan meal
2 T flax meal
3 T water

Preheat oven to 400. Mix flax meal and water in small bowl; set aside. Chop dates in food processor until very fine, then add oats and pecan meal and process until a coarse meal has formed. Add the flax mixture and combine. Press into oiled pie plate.

2 c. milk of your choice
1 T cornstarch in 2 T water
10 dates, finely diced
1 T maple syrup
3 eggs
1-2 c. rhubarb, finely chopped (1c. will be very subtle)

Place rhubarb in pie plate on crust. Heat milk; add dates, maple syrup, and cornstarch mixture. Cook gently, stirring occasionally. When the mixture has thickened and the dates are soft, puree with an immersion blender. In separate bowl, beat eggs. Whisk 1 T milk blend into the eggs at a time until tempered, then whisk in the rest and pour into the pie plate.

Bake for 10 minutes at 400, then 30 minutes at 350.