This is a quick and healthy recipe for a pie, that goes perfectly with the season! I love the combination of persimmon and coconut and have used it for the pie filling – it is super creamy! Actually the filling can be used just by itself to make a wonderful pudding – simply add a bit more chia seeds and let it sit in the fridge overnight and you will have a delicious breakfast. So in the event you have some extra filling, depending on your pan, you know what you can do with it ;). But back to this pudding… It is a nice treat and really is guilt free. I have added only a little bit of maple syrup, as the persimmons give enough sweetness. Me and my husband finished the entire pie in two days, and it is just the right food to eat when you are curled up under the blanket with a hot cup of tea.
So please make it while persimmons are still in season and let me know how you liked it! I have used a 20cm pie pan for this recipe. You will need to adjust the quantity accordingly if you have a bigger one. Here is what you will need:
Ingredients (makes one pie):
For the crust:
- 230gr almond meal
- 2 tbsp maple syrup
- 1 egg (you could replace it with 2 tbsp chia or flax seeds mixed with 1 tbsp water if you don’t consume eggs; keep in mind that I haven’t tried this variation, so the dough might not hold as well)
- 1/2 tsp vanilla
- 2 tbsp coconut oil
- 1/4 tsp baking powder
- 1/4 tsp salt
For the filling:
- 3 ripe persimmons, peeled
- 1 tsp lemon juice
- 135ml coconut milk
- 1 1/2 tbsp chia seeds, mixed with 4 tbsp water until a jelly consistency forms
- 3 tbsp maple syrup
Whipped coconut cream (optional):
- 1 can full fat coconut milk (at least 60% coconut)
- some maple syrup
- Heat up the oven to 200 C.
- Start making the crust by adding the almond flour and maple syrup in a food processor. Blend them well and add the egg, vanilla, coconut oil, baking powder and salt. Blend until the ingredients form a ball that looks like dough.
- Grease your 20cm pie pan with some coconut oil.
- Spread the crust evenly onto the pie pan.
- Bake for about 10 min, until it gets dry and the ends are slightly brown. Be careful not to burn the ends!
- Rinse the food processor to proceed making the filling.
- To make the filling simply add all filling ingredients into the food processor and blend well, until you get a nice, creamy consistency.
- Take the crust out of the oven once dried and the ends are golden brown. Pour over the filling, being careful not to go over the ends of the crust.
- Put the pie back in the oven at 200C and after 10 minutes reduce the heat to 150C and bake for 5 more minutes.
- When the pie is ready the crust will look nicely brown but not burned, and the filling will be harder but still a bit wobbly.
- Let the pie cool down.
- Serve with some whipped coconut cream (optional)
Whipped coconut cream:
- Make sure the can with coconut milk has been sitting in the fridge for a few hours, before making the whipped cream.
- Add a mixing bowl in the freezer for about an hour before you start making the cream.
- Once both the coconut milk and the mixing bowl are really cold you can proceed with the rest.
- Open the can and gently take out only the meat of the coconut. It normally rests on top if you don’t shake the can. You can use the remaining water for smoothies.
- Place the cold coconut meat in the cold bowl and whisk, using metal whisks, until the cream reaches stiff peaks.
- Add some maple syrup and whisk again.
- You can store the coconut whipped cream in an airtight container in the fridge until the next day. When ready to use, rewhisk it again.