Pomegranate Pie

Ingredients

• 1 graham cracker pie crust
• 0.667 cup pomegranate juice
• 12 oz vegan cream cheese
• 0.667 cup brown rice syrup (Alternatively, use sweetened condensed coconut milk.)
• 2 tbsp spelt flour (White flour also works.)
• 1 cup cashews (Soaked cashews.)
• 0.25 tsp baking powder
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp vanilla extract
• coconut whipped cream (For garnish.)
• fresh pomegranate seeds (For garnish.)

Steps

1. 1

   Preheat the oven to 360°F (about 182°C).

2. 2

   Add all of the pie filling ingredients—the pomegranate juice, vegan cream cheese, brown rice syrup or sweetened condensed coconut milk, spelt flour, soaked cashews, baking powder, lime zest, lime juice, and vanilla extract—to a blender. Blend until the mixture is smooth.

3. 3

   Pour the smooth pie filling into the graham cracker pie crust.

4. 4

   Bake the pie at 360°F for 20–30 minutes, until the top feels slightly firm. Check the pie every 10 minutes and remove it from the oven if the top begins to brown; do not let the top burn.

5. 5

   Refrigerate the baked pie overnight before serving.

6. 6

   Before serving, top the pie with coconut whipped cream and fresh pomegranate seeds.

Notes

The recipe gives a choice of brown rice syrup or sweetened condensed coconut milk as the sweetener. The author notes that either option tastes great. White flour may be substituted for spelt flour.

Nutrition per serving

• dessert
• pie
• vegan
• plant-based
• baked
• chilled
• holiday
• pomegranate