Walnut Lentil Cream Pie

Directions

1. Place walnuts in a food processor and pulse 1 minute until finely chopped.
2. Place in a mixing bowl and mix together with sugar and butter.
3. Press into the bottom and halfway up the sides of a 9” spring form pan.
4. Bake for 5 minutes in a preheated 400°F oven. Allow crust to cool 10 minutes before filling.
5. Place lentils and honey in a food processor and blend until smooth.
6. Mix in spices and cream until combined.
7. Mix in eggs.
8. Cover with foil to prevent crust from becoming too dark and continue baking 15 minutes.
9. Turn oven off and allow pie to cool in oven for 20 to 30 minutes until centre is set.
10. Remove from oven and cool completely.
11. Beat sugar, flour, cornstarch and 4 egg yolks on high spead, until thick and pale yellow, about 3 minutes.
12. Place 1 cup of milk in a saucepan and bring to a simmer.
13. Whisk 1/3 of milk into egg mixture.
14. Whisk egg mixture into remaining milk.
15. Whisk over medium heat until thickened.
16. Remove from heat and stir in vanilla.
17. Pour over lentil filling, cover the surface of the cream with plastic wrap or parchment paper to prevent a skin from forming and chill in fridge for at least 4 hours.
18. Place 1 tbsp of cold water in a small heatproof bowl.
19. Sprinkle the gelatin on top and let sit for 5 minutes to dissolve.
20. Place the bowl in a small saucepan of simmering water and heat until the gelatin is clear, several minutes.
21. Remove from water and set aside to cool, about 5 minutes, while you prepare the whipping cream. (Don’t let the gelatin sit too long or it will become firm and you will be unable to mix it into the whipping cream.) In a cold mixing bowl, beat cream, sugar and vanilla on high speed, about 3 minutes.
22. Gradually pour in gelatin and beat cream until thick.
23. If you can turn the bowl upside down, and the cream doesn’t fall out, it’s done.
24. Carefully remove the plastic from the cream and spread with whipping cream.
25. Chill one hour before serving.