Spicy pear pie

Ingredients for the dough:

75 g ground walnut

75 g peeled Tigernuts crumbs

2 eggs

1 teaspoonful gingerbread spice mix

1 teaspoonful psyllium husk

1 tbs. Erythritol

half teaspoonful baking soda

For greasing the pie dish:

a walnut sized coconut oil

Ingredients for the filling:

400 g ToTu

50 g Erythritol

2 eggs

the juice and grated zest of an organic lemon

100 ml coconut cream (cocomas)

1 teaspoonful gingerbread spice mix

Also:

5 smaller pears

Mix all the ingredients of the dough. Grease a pie dish with coconut oil. With wet hands press the dough into the bottom and the sides of the dish. Preheat the oven to 150 degrees. Bake the pie for 15 minutes. Blend the ingredients of the filling into a smooth cream. Peel the pears and cut them into four pieces. Remove the cores. Place the pears onto the pie. Pour the cream over the pie. Gently hit the pie dish to the baking board so that the cream fills the space under the pears. Put the pie to the oven and bake it for 40 minutes. Cool it before slicing.