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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