Filling for a 9″ pie.
cup + 2 tbsp
evaporated cane sugar or brown sugar
–I prefer whole-wheat pastry
pure maple syrup
15 oz. can
full-fat coconut milk
Preheat your oven to 350°.
Combine the first group of ingredients in blender and blend until the nuts are smooth and creamy.
Add the remaining ingredients to the blender and mix.
Do not over blend.
You do not want to aerate it.
Prepare a whole-wheat crust for a 9″ pie plate. Pour in the filling and BAKE at 350° for 55-60 minutes. Do not overcook or filling will crack and pull away from the crust.
Let it cool and firm up for several hours before serving. Delicious with vegan vanilla ice cream or coconut whipped cream
–see recipe under Sweets and Treats