Close the springform pan and cut a round piece of parchment paper to line the bottom (this just makes it easy to slide off frozen.

Make the crust first. The texture of the crust should turn out well blended and finely chopped, but not pureed into a mash. A food processor works best for this, but a blender can work too. Just don’t over puree it. Place the large-chopped apple and coconut into a food processor and blend until finely chopped (about 30 seconds). Scrape down the sides. Add the maple syrup and coconut oil and blend in until well incorporated (about 10-15 pulses). Scrape down the sides. Pulse in the lemon zest, grated ginger and salt. Taste and adjust anything as needed.

Add the mixture to an even layer in the bottom of the springform pan (or whatever pie/tart pan you use). Place the pan in the freezer for at least 30 minutes to allow it to firm up (this will prevent the filling from leaking into the crust).

While the crust is in the freezer, make the filling and prepare the garnish. To make the filling, blend all filling ingredients in a high-speed blender, until smooth. Once the crust is firm, pour the filling on top. Set the entire pie in the freezer on a flat surface to freeze. If leaving in the freezer more than 24 hours, cover it with plastic wrap until you use it (it will keep in the freezer, if covered, up to 2 weeks). Garnish fresh right before you serve it (don’t freeze the garnish).

To serve, bring the pan out of the freezer and pop the outside of the springform pan off while it’s still very frozen (to hold it’s shape). Let it thaw about 15-20 minute before serving it for the best texture; it should be slightly defrosted and the filling will be creamy, not frozen solid. Garnish right before serving. The frozen coconut oil in the crust and the filling will hold the pie together for a few hours (give or take depending on your climate) but keep it in the refrigerator or freezer after that.