persimmon pie

this heavenly pie is easy, and the perfect way to use this delicious fruit! you want to buy semi-soft fuyu persimmons and peel them for best results.

crust:

11/2 c almond flour

2 T coconut flour

¼ c coconut oil

3 T pure maple syrup

1 t vanilla

½ t sea salt

-preheat oven to 325F. line the bottom of a pie pan with parchment paper to avoid sticking… I obviously forgot this step (:

-add all ingredients to a bowl and mix well. press evenly into the bottom and up sides of the pie dish and bake for 10 minutes. let cool.

persimmon pie filling

5 c fuyu persimmons, peeled

1/2 c coconut milk (full fat)

1/4 c grade b maple syrup (or raw honey)

1 t vanilla extract

1 t cinnamon

1 t pumpkin pie spice

½ t ginger powder

2 t psyllium husk powder

-blend persimmons into a puree using a high speed blender, then add in the rest of the ingredients and blend until very smooth.

-pour into par-baked pie crust and bake pie at 325F for 25 to 30 minutes. let cool before slicing. it was extra delicious topped with my healthy coconut whip! enjoy!