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Pomegranate Pie
I will make just about anything with pomegranates when they are in season. I miss this fruit so much during the summer, so I try to incorporate it in everything during the fall and winter. This recipe is a spin off of my Avocado Key Lime Pie recipe and can be made with brown rice syrup or sweetened condensed coconut milk. Either option tastes great.
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Shopping List
Ingredients
- graham cracker pie crust
Pie Filling
- 2/3 cup pomegranate juice
- 12oz vegan cream cheese
- 2/3 cup brown rice syrup OR sweetened condensed coconut milk
- 2 Tbsp spelt flour (white flour also works)
- 1 cup soaked cashews
- 1/4 tsp baking powder
- 1 Tbsp lime zest
- 2 Tbsp lime juice
- 1 tsp vanilla extract
Garnish Ingredients
- coconut whipped cream
- fresh pomegranate seeds
Directions
- Preheat oven to 360 degrees Fahrenheit
- Add all pie filling ingredients to a blender and blend until smooth
- Add pie filling to pie crust
- Bake pie at 360 degrees Fahrenheit for 20-30 minutes or until the top feels slightly firm. Make sure not to burn the top of the pie. Check every 10 minutes and pull the pie from the oven if it starts to brown on the top
- Refrigerate overnight before serving
- Top with coconut whipped cream and fresh pomegranate seeds.
Enjoy!
Shopping List
Ingredients
- graham cracker pie crust
Pie Filling
- 2/3 cup pomegranate juice
- 12oz vegan cream cheese
- 2/3 cup brown rice syrup OR sweetened condensed coconut milk
- 2 Tbsp spelt flour (white flour also works)
- 1 cup soaked cashews
- 1/4 tsp baking powder
- 1 Tbsp lime zest
- 2 Tbsp lime juice
- 1 tsp vanilla extract
Garnish Ingredients
- coconut whipped cream
- fresh pomegranate seeds
Directions
- Preheat oven to 360 degrees Fahrenheit
- Add all pie filling ingredients to a blender and blend until smooth
- Add pie filling to pie crust
- Bake pie at 360 degrees Fahrenheit for 20-30 minutes or until the top feels slightly firm. Make sure not to burn the top of the pie. Check every 10 minutes and pull the pie from the oven if it starts to brown on the top
- Refrigerate overnight before serving
- Top with coconut whipped cream and fresh pomegranate seeds.
Enjoy!
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