Vegan Persimmon Pie
SERVINGS:
4 people
INGREDIENTS:
Pie Filling:
Ripe Persimmons – enough to make 2 cups persimmon pulp
1/2 cup coconut milk
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp nutmeg pd
2 tbsp arrowroot powder
1/4 cup sugar
1 graham cracker pie crust
Some thinly sliced persimmons for decorating the top.
DIRECTIONS:
Preheat oven to 350F
Peel & cube ripe persimmons and blend it well
Add rest of pie filling ingredients and set aside for 30-60 mins
Pour pie filling into crust
Arrange persimmon slices in a circle from outside to inside of pie.
Bake at highest rack for 30 mins
CREDITS/NOTES:
This recipe & beautiful photo from my cousin Prabha Acharya