This recipe is gluten free, dairy free, soy free, and peanut free. It makes one 9 inch pie.
Spoon the filling into your pie pan and set aside until topping is ready.
Take out a baking sheet, and line it with parchment paper.
Spoon out the topping mixture and bake it at 350 for 10-15 minutes.
Once it's finished cooking, spoon the topping over the pie.
Place in the oven for 20 minutes.
Serve by itself, or top with vanilla ice cream and caramel sauce.
To convert this recipe to a grain free version, omit the gluten free flour, reduce the coconut oil in the topping by 1/2 tbsp, and replace the corn starch with arrowroot powder.
This recipe can be made into 3 miniature pies as well. Simply use three small pie pans instead.