Persimmon Pie w/ Coconut Crust No.2

Same persimmon pie recipe as the one two days ago, just more pictures added.

Three and a half persimmons - peeled, cored, and halved. Then placed in a microwavable bowl with some water and microwaved covered for 7-8 minutes or until a knife pokes really easily thru.

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: Puree persimmons from above in food processor or a blender. Add 1 cup heavy whipping cream, 1/2 cup milk (I used 2), 2 eggs, 4 tbs brown sugar, 1 tsp pumpkin pie spice, 1 tsp cinnamon and 1/4 tsp salt. Then, pour the mixture into the coconut crust and place in the oven at 375F for 50-60 minutes.

I covered the crust this time so it's not as brown as the first post. Om nom nom nom! I used foil but it sure would've been easier if i just had one of these: Adjustable Silicone Pie Shield - Red (Google Affiliate Ad).

This pie was also gone in about 2 days!