I will make just about anything with pomegranates during the fall and winter to show appreciation for the season. But for real, my brain be trying to find ways to add this delicious fruit to a dish. I will be missing pomegranates in the summer so let's have fun while they are still in season.
This was my first time making this twist on a key lime pie, but we love it! We love this pie so much that we are making another one tonight to bring to a get-together this week. Instead of sweetened condensed coconut milk, I used brown rice syrup, and it was perfect. I was worried it would not be sweet enough, but I was wrong. A little coconut whipped cream is the ideal balance of sweetness. Are you looking for something not too sweet, yet creamy and delicious? You have to try this recipe.
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Peace and blessings to all!
Ingredients for Pomegranate Pie Filling
2/3 cup pomegranate juice
12oz vegan cream cheese
2/3 cup brown rice syrup
2 Tbsp spelt flour
1 cup soaked cashews
1/4 tsp baking soda
1 tbsp lime zest
2 tbsp lime juice
1 tsp of vanilla extract
Graham Pie Crust - 9 in
Vegan whipped cream
Step 1. Add all the pie filling ingredients to a blender and blend until smooth.
Step 2. Add pie filling to the pie crust.
Step 3. Bake at 360 degrees for 30 - 35 minutes or until the top set. Make sure not to burn the top of the pie. Check after 20 minutes.
Step 4. Refrigerate overnight.
Enjoy with vegan whipped cream and fresh pomegranate seeds.