Makes 8 servings
Photography by Jenna Northcutt
For 1 Batch(es)
This pie works great with a store-bought graham cracker-crumb crust.
For a vegan option, use 2 cups ground walnuts and ¹/8 cup maple syrup (I used Runamok brand ginger root-infused maple syrup). Mix the nuts and maple syrup together, adding a bit more syrup if necessary. Firmly press into a greased pie plate, then refrigerate while assembling the filling.