Persimmon Pie

• Vegetarian

• Produce

  • 1 1/2 cups Fuyu” persimmon puree - from
  • 1 tsp Ginger, juice

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 7/16 cup Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 1 tsp Pumpkin pie spice
  • 2 pinches Sea salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Bread & Baked Goods

  • 1 Paleo pie crust

Found on forestandfauna.com

Description

Directions

• Preheat oven to 325*F.
• Mix pie crust ingredients together in a mixing bowl.
• I recommend lining a pie pan with a cut out circle of parchment paper. You can also try using some coconut oil to grease the pie pan.
• Using your hands press the pie crust dough into the pie pan, and work it until its nice and even.
• Par-bake pie crust at 325*F for 10 minutes.
• Peel persimmons, if there are any seeds remove them.
• Blend persimmons into a puree using a high speed blender or food processor.
• Add in remaining pie filling ingredients and blend.
• Pour into par-baked pie crust.
• Bake pie at 325*F for 25 to 30 minutes. Let cool before slicing.
• I love to top it with my recipe for vegan coconut whip.