Tangerine Cream Pie

Photo: Down to Earth Recipes
Tangerine Cream Pie Recipe from Down to Earth Organic and Natural
Yield
4-6 Servings
Ingredients

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs
  • ¼ cup dark brown sugar
  • 1 stick vegan butter, melted

Filling

  • 3 cups soaked cashews, drained and rinsed
  • 1/3 cup coconut oil, melted
  • ¼ cup coconut cream
  • 6-12 medium tangerines, juiced and zested
  • 1 cup agave
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350°. Line a springform pan or round cake pan with parchment paper.
  2. In a large bowl, combine all Gingersnap Crust ingredients until well combined. Press the mixture against the side of the bowl. The mixture should be malleable and hold together.
  3. Press Gingersnap Crust into bottom of lined pan. Bake for 10 minutes or until fragrant and the crust has set. Remove and let cool completely on a wire rack.
  4. In a high power blender, blend Filling ingredients until smooth and creamy. Pour over crust and gently tap pan to release any bubbles.
  5.  Freeze for 4-6 hours or until filling has firmed up. Let thaw 5 minutes prior to serving. Enjoy!