Coconut Crust: 1/2 cup butter, 2 eggs, 1/4 tsp sea salt, 3/4 cup coconut flour. Mix the first three ingredients then add the coconut flour in stages. Make a ball and place into pie pan and just use your fingers to make it into a pie crust like above. Poke holes with a fork. Place in oven heated to 400 degrees F for about 10 minutes.
Pie filling: Quarter and steam three and a half persimmons in a microwave for about 7-8 minutes, then pureed (about 15-16oz). Mix with 1 cup heavy whipping cream, 1/2 cup milk, 2 eggs, 4tbs brown sugar, 1 tsp pumpkin pie spice, 1 tsp cinnamon and 1/4 tsp salt. Once it's pureed, pour it in the crust made previously and place it in the oven at 375F for 50-60 minutes.
The coconut crust burns faster than regular flour crust. Next time, I'll need to cover up the sides with foil or something..
Mm-mmm delicious! With marble icecream on the side makes it that much sweeter!
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