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Curd pie with shallots

Curd pie with shallots


For the pie crust:

For the curd:
  • 200 g millet
  • 600 g sugar-free almond drink 
  • 80 g very thick coconut cream
  • Himalayan salt, black salt, black pepper, garlic powder to taste
  • a few drops of lemon juice
  • half a pack of shallots (50 g)


For the filling, wash the millet thoroughly under hot running water and mix it with all the ingredients except the shallots. With the lid partially open, cook it on low heat until ready in about 15 minutes, then cover it completely for another 10 minutes. Then stir in the chopped shallots. Mix the ingredients for the dough and let it rest for 5 minutes, then roll it out on a dry surface until it fits into a 28 cm pie tin. Put the dough in it, prick with a fork and bake in a preheated oven at 180 degrees celsius for 5 minutes on conventional top and bottom setting. Spoon in the filling, smooth it evenly and bake for another 30 minutes. As soon as it has cooled to lukewarm, cut it into 12 equal slices.

Curd pie with shallots

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