Use sweet pastry for the pie case, click on the menu button above for the recipe.
Serves 8 to 10.
300g full fat cream cheese
2 large eggs
3 tablespoons of splenda
1 tablespoon of vanilla extract
1/2 teaspoon of xanthan gum (a little goes a long way!).
Banana and coconut or apple frangipan
100g ground almonds
100g unsalted butter, softened
1 large egg
1/4 tsp Foodie Flavours banana or apple flavouring, unsweetened shredded coconut to taste, I use a small handful.
Start by making your pie case, blind bake for 10 minutes then set aside.
Gas mark 4/350f/180c
Place all the cream filling ingredients in a large bowl and combine well so it is smooth and creamy. Add to the pie case and spread gently.
Next make the frangipan.
Beat together the butter, egg and flavouring (for traditional frangipan use 1 tbsp almond extract), when they are well combined add the ground almonds.
Gently spread over the cream filling and decorate with either a sprinkle of shredded coconut or a few slices of apple.
Bake for 20 to 25 minutes.
Store in an airtight container in the fridge for up to 3 days. Can also can be frozen.
Click on the link in pink at the top of the page for other posts in this category.
Apple Cream Pie.