Ingredients
Scale
For the streusel
- 1/2 cup (110g) butter, softened
- 1 2/3 cups (210g) all-purpose flour
- 1/2 cup (100g) sugar
- pinch of ground cinnamon
- pinch of salt
For the filling
- 1/8 cup (30g) butter
- 2 eggs
- 1/3 cup (75g) brown sugar
- 1 tbsp. cornstarch
- 5 tbsp. bourbon whiskey
- 1 tbsp. maple syrup
- 5.3 oz. (150g) cashews
- 1.8 oz. (50g) coconut chips
For the decoration
- confectioner’s sugar for dusting
- coconut chips
Instructions
- Preheat the oven to 350˚F (175°C). Grease a pie dish or tart tin (Ø 9.4 inches) and dust with flour.
- 2. For the streusel add flour, cinnamon, salt, sugar and the butter in small pieces to a large bowl. Mix and knead until crubles form (either with a food processor or with your hands). Transfer the streusel to the pie dish (or tart tin) and press to the bottom and sides. Form a 1 inch (2.5 cm) edge and bake in the oven for 12 minutes. Take out of the oven and set aside.
- 3. For the filling melt the butter. In a large bowl beat the eggs and sugar on high speed until light and fluffy. Add the cornstarch and mix well. While the food processor is still running, add the bourbon, then the maply syrup and butter and mix until well combined.
- Mix cashews and coconut chips and spread evenly on the bottom of the pie. Pour the filling on top and smooth out the surface a bit. Bake for 22-25 minutes. Take out of the oven and let cool in the pie dish/tart tin on a cooling rack. Dust with confectioner’s sugar and decorate with coconut chips before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12