Fresh Apricot Cream Pie

Directions

• Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
• Make the Crust Combine all of the base ingredients together in a medium bowl, stir well, and press it into the prepared pie plate.
• Bake the crust until it is light golden brown, for 13-15 minutes. Set aside to cool.
• Make the Filling In a small bowl or cup combine the cornstarch with ½ cup of the coconut milk: whisk until no lumps remain. Add the remaining coconut milk, maple syrup or sugar, nutmeg and salt while whisking.
• Place the saucepan over medium heat and cook, bringing the mixture to a boil, stirring constantly with a whisk. Cook for 1 minute (to cook the starch and thicken the mixture), whisk in the vanilla and remove from the heat.
• Pour the filling into the crust and let it cool, uncovered, for about 30 minutes. Once slightly cooled, arrange the apricot slices in a fan pattern on top of the pie, starting in the middle and working out to the edges. Cover loosely with plastic wrap (optional, it just keeps the apricots from drying out) and refrigerate for 2-3 hours.
• To serve, top with the coconut whip if desired.