Vanilla Rose Custard Pie

 

This pie is a beautiful deep pink color with a hint of flowery rose flavor to complement the vanilla. It is also oil-free, refined sugar-free, and gluten-free. It is a lightened-up vegan dessert perfect for Valentine's Day. 

Vanilla Rose Custard Pie

Crust Ingredients:

2 cups rolled oats
6 Medjool dates

1/2 cup raw sunflower seeds

1/2 cup apple sauce
1/4 cup maple syrup

1 tbsp ground flax
1/4 tsp salt
1 tbsp vanilla extract

Crust Directions:

Line a springform pan with parchment paper and preheat your oven to 325 degrees.

Place the oats, dates, sunflower seeds, apple sauce, maple syrup, ground flax, salt, and vanilla in a food processor. Pulse and then process on high until it starts to form a ball of dough. 

Press the dough into the springform pan and press it up the sides a little. Try to get an even layer of dough. 

Bake at 325 degrees for 20 minutes.

Vanilla Rose Custard Pie Filling Ingredients:

1 cup of water

3 tbsp dried rose buds and petals

1/2 cup rose tea

1/2 cup corn starch

1 tbsp vanilla extract

1 tbsp beetroot powder

pinch of salt

1/3 cup of maple syrup

1 tbsp lemon juice

1 1/2 cups oat milk

Vanilla Rose Custard Pie Filling Directions:

Brew a strong rose tea by steeping 3 tbsp dried rose buds and petals in 1 cup of water for about 20 minutes.

Preheat your oven to 350 degrees.

When the tea is done, strain out the rose petals and combine the rose tea with 1/2 cup of cornstarch. Mix well to get rid of any lumps. Put the tea and cornstarch mixture into a saucepan with the vanilla extract, beetroot powder, pinch of salt, maple syrup, lemon juice, and oat milk. Simmer while stirring constantly until the custard starts to thicken. Remove from the heat.

Pour the custard into the crust and bake at 350 degrees for 40 minutes. Remove the pie from the oven and chill in the refrigerator before serving.