Ingredients:

  • 250g All-purpose flour
  • 150g Unsalted butter, cubed and frozen
  • 1 tsp Sea salt
  • 60ml Ice-cold water
  • 480ml Heavy cream
  • 240ml Whole milk
  • 4 Large egg yolks
  • 2 Large whole eggs
  • 100g Monk fruit sweetener
  • 2 tbsp High-quality vanilla bean paste
  • 1.5 tsp Ground Ceylon cinnamon
  • 0.25 tsp Grated nutmeg

Instructions:

  1. Pulse the 250g flour, 1 tsp salt, and 150g frozen butter until it looks like coarse crumbs. Note: Tiny lumps of butter are good for flakiness.
  2. Drizzle 60ml ice cold water into the mix, stirring until a dough just starts to form.
  3. Wrap the dough tightly and chill in the fridge for at least 1 hour until firm and cold.
  4. Roll the dough out on a floured surface and fit it into your 23cm pie dish.
  5. Blind bake at 200°C with weights for 15 minutes until edges are pale gold.
  6. Simmer the 480ml cream, 240ml milk, 1.5 tsp cinnamon, and 0.25 tsp nutmeg in a saucepan. Note: Do not let it reach a rolling boil.
  7. Whisk the 4 egg yolks, 2 whole eggs, 100g monk fruit, and 2 tbsp vanilla paste in a bowl.
  8. Temper the eggs by slowly pouring the warm milk mixture into the egg bowl while whisking constantly.
  9. Strain the custard through a sieve directly into the pre baked pie shell.
  10. Bake at 160°C for 30 minutes until the center has a slight wobble.