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Rhubarb Custard Pie

Gluten-Free, Vegan, Serves 8

  • 1 unbaked gluten-free, vegan pie shell of choice
  • 3 cups Rhubarb cut into 1/2 inch pieces
  • 1 ¼  cup Coconut Sugar
  • ¾  cup Thick Vegan Greek Yogurt
  • 1 cup Coconut Cream
  • 3 Tbsp Coconut Flour
  • ½  tsp Sea Salt


Preheat the oven to 400 degrees F. Place the rhubarb into the unbaked pie shell. In a bowl, combine the remaining ingredients and mix well. Pour custard batter over the rhubarb and bake at 400 for 10 minutes. Reduce the temperature to 350 and bake for an additional 40 minutes or until the custard is mostly set. The center may be a little loose, but it will set as it cools. Remove from oven and let cool completely before serving. Store in the refrigerator.

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