I used ideas from two recipes to make my Cream Pie. The pie crust and idea came from the original recipe of Vanilla Cream Pie with Fresh Figs from Eleanor Ozich but I made a richer filling similar to the White Chocolate Tart by Catherine Bachelor.
This pie was absolutely delicious although I could have sliced my figs a bit finer but they were very ripe and a bit squishy. Deliciously rich, so this pie could serve 8 people. I really enjoyed the almond crust which could be used with a variety of fillings.
2 ½ cups ground almonds
3 heaped tablespoons coconut oil or butter (melted)
2 tablespoons honey or maple syrup
1 tablespoon water
2 cups mascarpone cheese (I used 2 x 250g tubs)
¼ cup double cream
¼ cup melted white chocolate
2 teaspoons vanilla extract
Fresh figs, peeled and finely sliced
2 tablespoons honey, warmed
Mix the ground almonds, coconut oil/butter, honey and water in a large bowl until thoroughly combined. Grease an 8” to 9” flan ring and press dough evenly over the bottom and sides.
Bake at 180°C for 12 to 15 minutes until light brown. Leave to cool completely.
Beat the mascarpone cheese, double cream, melted chocolate and vanilla essence together and pour into the pie crust, smoothing the top. Chill.
Decorate the top of the pie with thinly sliced fresh figs and brush with the warmed honey.
Keep in fridge until ready to serve.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.