Mushroom Pie

by: Chef Lawntz Vernon

See Chef Lawntz make this recipe on CTV here

Not Grandma’s Pie Crust

1 cup coconut flour
1 cup almond flour
1 teaspoon salt
1 egg
½ cup butter


Mix together coconut flour, almond flour, salt and egg. Then melt the butter completely and add to flour, mixing well. Pack the dough evenly into a 9-inch pie pan.

Mushroom Motza Pie Filling

3 ounces pink mushrooms, thinly sliced
2 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
½ teaspoon thyme
5 eggs
¾ cup milk
8 ounces mozzarella, grated


Pre-heat your oven to 375°F on convection bake.

In a sauce pan over medium/high heat, sauté mushrooms, butter, salt, pepper and thyme for 12 to 15 minutes so they are well browned and flavour has developed.

In a separate bowl, mix together eggs, milk and mozzarella.

Place the sautéed ingredients into the pie shell and pour the egg mixture over top.

Bake for approximately 25 minutes or until the centre is set.

*This recipe is keto friendly and delicious no matter how you slice it!

2 mushroom pie

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