Almond Butter Mousse Fruit Pie with Rosemary Cookie Crust

Name: Almond Butter Mousse Fruit Pie with Rosemary Cookie Crust
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 8 to 12
Cuisine: Italian
Ingredients: ¾ cup (65 g) old-fashioned or gluten-free rolled oats; 1 cup (240 g) unsalted almond or peanut butter; ¼ cup (60 ml) melted coconut oil, plus more for greasing; 2 (13.5- ounce/398- ml) cans full-fat coconut milk; ½ cup (65 g) whole-wheat pastry flour, or Bob's Red Mill Gluten-Free 1-to-1 baking flour; 1 tablespoon maple syrup; 2 tablespoons toasted almond slivers or pomegranate seeds; ¼ cup (60 ml) maple syrup; ½ teaspoon vanilla extract; Pinch cinnamon; 1½ teaspoons finely chopped fresh rosemary or ¾ teaspoon dried; 2 tablespoons warm water, plus more as needed; 1 tablespoon fruit jam or preserves; ½ teaspoon kosher sea salt; ½ cup (70 g) toasted white or black sesame seeds; ¼ teaspoon kosher sea salt; 1 (5.3- ounce/150- g) container plain cashew or coconut milk yogurt; 1½ pounds (680 g) your choice of fruit

Preparation info

Serves
8 to 12

Difficulty
Easy
Ready in
35 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Abbie: This pie is a uniquely delicious dessert. I love its smooth texture and beautiful sandy color. It’s sweet but not too sweet, and the rich mousse pairs so nicely with fresh fruit. Share with friends at a lunch or dinner party.

Ingredients

Crust

¼ cup (60 ml) melted coconut oil, plus more for greasing
¾ cup (65</

Europe
Italy
Dessert
Dinner
Mediterranean
Pie
Gluten-free
Vegan

Method

Preheat the oven to 350°F (175°C) and grease a 9-inch (23-cm) pie or 10-inch (25-cm) tart pan with oil. Set aside.

Make the Crust

In a high-speed blender or food processor, process the oats to create a coarse flour. Transfer the oats to a m