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  • Writer's pictureMealsbymiri

(ad) Brownie Pie with Custard

Pie and brownie, could there ever be a better combination? I'm struggling to think so after having this absolutely divine creation that i made collaborating with Nature's Charm using their condensed oat milk and topped with their coconut custard. A flaky pie crust with a fudgy brownie filling and a smooth and sweet custard topping. This dessert is a must try!


Ingredients:

Crust:

45og flour

210g butter

125g sugar

0,5tsp fine table salt

70g cold water

Brownie batter:

50g dark vegan chocolate

50g vegan butter

1.5 tbsp flax seed + 4tbsp water

50g brown sugar

100g granulated sugar

30g cocoa powder

80g all purpose flour

0,25 tsp salt

0.25 tsp baking powder

0.5tsp vanilla extract

40g Nature's Charm condensed oat milk Topping: 1/4-1/2 tin Nature's Charm Coconut Custard

a handful chopped chocolate

Method:

To make the pie crust, start by adding the flour, sugar and salt to a bowl and giving it a good whisk. Add chunks of dairy free butter and either pinch them with your fingers or use a pastry cutter to slice it into small chunks through the flour. The chunks should be about pea sized and evenly distributed throughout the dry mixture. Then, gradually add your ice cold water while carefully kneading/stirring until it begins to come together. You may need to adjust the amount of water slightly, but you'll know it's done once it comes together as one shaggy dough that you can pat together into a disc. Do not kneed too much as you want to keep the chunks of butter from melting. Wrap the dough in cling film and chill for at least 1 hour in the fridge. Roll the dough into a disc approximately 0.75cm thick, transfer to a tart pan approximately 20cm in diameter. Press into the sides of the pan and slice off the excess dough so it lines up with the tart pan. Place back in the fridge for about 10-15 minutes to chill. Then, poke the crust slightly with a fork, add a sheet of tin foil and pie weights (or dried beans or peas will work too) on top to prevent it from puffing up in the oven. Blind bake the crust at 200C for 10-15 minutes. Remove from the oven and make the brownie filling.


Start by combining your flax meal and water and leave to rest for a few minutes. Melt your chocolate and butter in a bowl over a pot of boiling water. Whisk your flax mixture in with your sugars and gradually add your condensed coconut milk, salt, vanilla and chocolate + butter mixture. Sift your cocoa powder, flour and baking powder into the wet mixture and fold together with a spatula. Pour the brownie batter into the pie crust and place back in the oven at 180C to bake for another 25 minutes or until a toothpick comes out clean. Let the pie cool completely before serving with coconut custard and chopped chocolate.

Enjoy!

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