Mango Cream Pie (GF)

pie shell:

1 ½ cups macadamias or cashews

¾ cup desiccated coconut

1/8 teaspoon of salt

3 tablespoons copha

2 teaspoons vanilla extract

1 ½ tablespoons honey        

Place nuts, salt & coconut in food processor and process until crumbs.  Melt copha, honey and vanilla and mix well with crumb mixture. Press into a large greased spring form tin.  Cool in freezer for 15 minutes.

                                           

                 

cream: 
2 ½ cups soy milk

1 tablespoon vanilla extract

1/8 teaspoon of salt

1/3 cup honey/maple/agave mixed together

½ cup cornflour

2 tablespoons copha

Place all ingredients into blender (except copha) and blend for 30 seconds. Melt copha in large saucepan then pour in cream mixture and simmer for 5 minutes, stirring with hand whisk regularly until very thick. Pour over cold crumb base and let cool in fridge/freezer.

fruit topping:
2 cups fresh/tin/frozen fruit

¾ cup 100% apple juice

1 teaspoon vanilla extract

½ cup cornflour

3-4 tablespoons pure maple syrup

Blend all ingredients together in blender. Pour into large saucepan and stir over heat until thick and clear. Pour over cold cream filling and set in fridge.

I know the thoughts I think toward you, thoughts of peace, not of evil.
Jeremiah 29:11