Description Edit

Try with Gingersnap Cookie Crust and Cashew Cream Topping

Ingredients Edit

Directions Edit

  1. Blend all ingredients in a blender or food processor until smooth.
  2. Pour into prepared pie shell.
  3. Bake at 350°F for one hour or until firm.
  4. Let cool and store in the refrigerator, though this pie is best served at room temperature.

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