17 Tasty Pie Recipes

Here is a compilation of 17 tasty pie recipes to make on February

1-Banana Split Ice Cream Pie (for 8 serving)

Ingredients

• 12 waffle cones
• 6 tablespoons unsalted butter, melted
• 3 bananas, sliced
• 2 pt chocolate ice cream (950 g), softened
• 2 pt vanilla ice cream (950 g), softened
• 2 pt strawberry ice cream (950 g), softened

• whipped cream, for serving
• chopped peanut, for serving
• maraschino cherry, for serving
• chocolate syrup, for serving

Preparation

1. Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
2. Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
3. Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
4. Arrange the banana slices on top of the crust.
5. Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
6. Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.

2-Cinnamon Roll Apple Pie (for 10 servings)

Cinnamon rolls and apple pie all in one? It’s almost too good to be true! This amazing dessert only has 5 ingredients and is perfect to make for Thanksgiving, a holiday party, or even just to enjoy the fall weather.

Ingredients

• 5 granny smith apples, sliced
• 2 cans cinnamon roll
• ½ cup sugar (100 g)
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch

Preparation

1. Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.

3-Pumpkin Pie With Maple Pecan Crumble (for 8 servings)

Ingredients

• 15 oz pumpkin puree (425 g), 1 can
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 2 eggs
• ½ cup maple syrup (170 g)
• 1 cup heavy cream (240 mL)
• 1 teaspoon vanilla
• 1 pie crust, prepared

MAPLE PECAN CRUMBLE

• 1 ½ cups pecan (185 g)
• ¼ cup maple syrup (85 g), plus 1 tablespoon
• ½ teaspoon salt

Preparation

1. Preheat oven to 425˚F (215˚C).
2. In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
3. Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
4. Place the pie crust in a 9-inch (23 cm) pie pan and shape.
5. Carefully pour pie filling into pan.
6. Bake for 15 minutes at 425˚F (215˚C).
7. Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
8. For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
9. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
10. Once cooled, crush the caramelized pecans in a plastic bag.
11. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.

4-Blueberry Slab Pie (for 12 servings)

Ingredients

• 4 refrigerated pie crusts, 8 inch (20 cm)
• 5 cups blueberry (500 g)
• ¾ cup sugar (150 g)
• 3 tablespoons cornstarch
• ½ teaspoon cinnamon
• 1 pinch salt
• 1 teaspoon lemon zest

Preparation

1. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
2. Preheat oven to 400°F (200˚C).
3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
4. Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
6. Serve warm with ice cream.

5-Key Lime Pie With Toasted Marshmallow Meringue (for 8 servings)

Ingredients

• 10 graham crackers
• 7 tablespoons butter, melted
• ¼ cup brown sugar (55 g)
• 6 eggs, separated
• lime zest, to taste
• 14 oz condensed milk (395 g), 1 can
• ½ pt vanilla ice cream (235 mL)
• ½ cup key lime juice (120 mL)
• 1 tablespoon light corn syrup
• 1 cup sugar (200 g)

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Place graham crackers in a plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
3. Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of coarse, wet sand.
4. Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
5. Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until the mixture is smooth and has a pale yellow color.
6. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
7. Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
8. While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form about 7-10 minutes.
9. Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
10. Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow cooling completely for at least 1 hour before cutting.

6-Apple Slab Pie (for 12 servings)

Ingredients

• 5 cups granny smith apples (625 g), about 8 medium size apples, chopped
• ¾ cup sugar (150 g)
• 3 tablespoons cornstarch
• 2 teaspoons cinnamon
• 1 salt, pinch
• orange zest, to taste
• 4 refrigerated pie crusts, 8-inch (20 cm) pie crust

Preparation

1. Preheat oven to 400°F (200˚C).
2. Peel, core, and cut apples into ½-inch (1 ¼ cm) chunks.
3. In a bowl, mix the chopped apples, sugar, cornstarch, cinnamon, salt, and orange zest. Set aside.
4. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into ¾-inch (2 cm) strips.
5. Roll out another 2 pie crusts. Place on a 15 x 10 x 1 inch ( 38 x 26 x 3 cm) baking sheet.
6. Spread out apple mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35-40 minutes at 400°F (200˚C).
7. Serve warm with ice cream.

7-Banana Cream Pie (for 8 servings)

Ingredients

• 1 refrigerated pie crust
• 3.4 oz banana pudding mix (95 g)
• 2 cups milk (480 mL)
• 3 cups unsweetened whipped cream (720 mL)
• 2 bananas, sliced

Preparation

1. Preheat oven to 450°F (230°C).
2. Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
3. Bake crust in oven for 10-12 minutes.
4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
5. Add two-thirds of the whipped cream to the bowl and fold in until evenly mixed.
6. Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
7. Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
8. Top chilled pie with remaining whipped cream.
9. Decorate with left-over banana slices. Slice pie and serve.

8-No-Bake Spring Berry Pie (for 8 slices)

Ingredients

• 10 graham crackers
• ½ cup melted butter (110 g), melted
• 8 oz cream cheese (225 g), softened
• ¼ cup maple syrup (55 g)
• 1 cup blueberry (100 g)
• 1 cup strawberry (165 g)
• 4 tablespoons water
• 2 tablespoons lemon juice, about half a lemon
• ¼ cup sugar (55 g)
• 2 tablespoons cornstarch

Preparation

1. Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
2. Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of coarse, wet sand.
3. Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
4. In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into the pie crust and return it to the refrigerator to chill.
5. Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
6. Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
7. In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
8. Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
9. Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
10. Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
11. Chill the pie completely in the refrigerator for 1.5-2 hours before serving.

9-Apple Pie From Scratch (for 8 servings)

Ingredients

PIE DOUGH

• 2 ½ cups flour (315 g)
• 1 teaspoon salt
• 1 ½ sticks butter, 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water, or as needed

FILLING

• 2 ½ lb granny smith apple (1 kg), cored, sliced, peeled
• ¾ cup sugar (150 g)
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ lemon
• 1 egg, beaten
• 1 tablespoon sugar

TOPPING

• 1 scoop vanilla ice cream

Preparation

1. In a medium-sized bowl, add the flour and salt. Mix with a fork until combined.
2. Add in the cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
5. Peel the apples, then core and slice.
6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Mix until combined and all apples are coated. Refrigerate.
8. Preheat the oven to 375°F (200°C).
9. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
10. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
11. Pour in apple filling mixture and pat down.
12. Roll the other half of the dough on top.
13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Brush the pie with the beaten egg and sprinkle with the sugar.
15. Cut four slits in the top of the pie to create a vent.
16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
17. Allow cooling completely before slicing.
18. Top with ice cream and serve.

10-Strawberry Rhubarb Pie (for 6 servings)

Ingredients

• 3 cups rhubarb (300 g), chopped
• 3 cups strawberry (450 g), quartered
• 1 cup sugar (200 g)
• ¼ cup cornstarch (30 g)
• ¼ teaspoon salt
• 1 package pie dough
• whipped cream, to garnish

Preparation

1. In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
2. Line a pie tin with the pie dough.
3. Preheat the oven to 375°F (190°C).
4. Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
5. Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
6. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
7. Let cool slightly before serving.

11-Chocolate Cookie Crust Peanut Butter Pie (for 10 servings)

Ingredients

• 24 chocolate sandwich cookies, crushed into crumbs
• 4 tablespoons butter, melted
• 8 oz cream cheese (225 g)
• 1 cup creamy peanut butter (240 g)
• 8 oz whipped cream (225 g)
• 1 ¼ cups powdered sugar (200 g)
• ½ cup cookie crumb (40 g), for garnish

Preparation

1. Preheat oven to 350°F (180°C).
2. Crush cookies into crumbs, setting aside some crumbs for garnish.
3. Add crushed cookies into a bowl and mix with melted butter.
4. Pour crumbs into pie dish and pat down to form a crust.
5. Bake crust for 5 minutes or until set.
6. In a bowl mix the cream cheese and peanut butter until smooth.
7. Add in the whipped cream and powdered sugar, mix again until smooth.
8. Pour mixture over crust and smooth out the top.
9. Refrigerate or freeze until set, about 1 hour.
10. Sprinkle the top with remaining cookie crumbs.
11. Slice and serve.

12-Chocolate Pretzel Crust Pie (for 8 servings)

Ingredients

PRETZEL CRUST

• 5 cups pretzel (600 g), crushed
• 8 tablespoons butter, melted
• ⅓ cup brown sugar (75 g)

CHOCOLATE PIE FILLING

• ¼ cup cornstarch (30 g)
• 1 ½ cups sugar (300 g)
• ¼ teaspoon salt
• 4 egg yolks
• 3 cups milk (720 mL)
• 7 oz bittersweet chocolate (200 g), chopped
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 2 tablespoons lemon juice

Preparation

1. Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
2. Bake for 10 minutes or until golden. Let cool to room temperature.
3. Whisk cornstarch, sugar, and salt in a medium saucepan.
4. Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
5. Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
6. Mix until ingredients are incorporated into a smooth pudding texture.
7. Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
8. Let the pie chill in the fridge uncovered for at least 4 hours.

13-Strawberry Lemonade Pie (for 8 servings)

Ingredients

• 3 cups whole wheat pastry flour (390 g), plus more for dusting
• 4 cups freeze-dried strawberry (55 g)
• 3 tablespoons organic granulated sugar
• 1 teaspoon pink himalayan salt, plus a pinch, divided
• ¾ cup unsalted butter (170 g), 1 1/2 sticks, cubed and chilled
• 7 tablespoons ice water
• 2 lb fresh strawberry (910 g), sliced
• ¾ cup lemon curd (185 g)
• 2 tablespoons cornstarch, dissolved in 1 tablespoon water
• 1 large egg, beaten
• 2 tablespoons turbinado sugar

Preparation

1. In a food processor, combine the flour, freeze-dried strawberries, sugar, and 1 teaspoon of salt. Pulse until the strawberries are fully incorporated into the flour.
2. Add the butter and pulse until it breaks down into pea-sized pieces. Do not over-mix.
3. Add the ice water 1 tablespoon at a time, pulsing between each addition, until the dough just holds together.
4. Transfer the dough to a clean work surface and divide it into 2 discs, one slightly larger than the other. Cover with plastic wrap and chill in the refrigerator while you prepare the filling.
5. In a medium pot over medium heat, combine the sliced strawberries, lemon curd, and a pinch of salt. Bring to a light boil, stirring occasionally.
6. Add the cornstarch slurry and simmer for 5-10 minutes, or until the filling thickens. Remove from the heat and let cool.
7. Preheat the oven to 350°F (180°C).
8. Remove the larger disc of dough from the fridge and sprinkle with flour. Roll out to about ⅛ inch (3 mm) thick and transfer to a greased 9½-inch (24-cm) pie dish, pressing down to form the bottom crust. Cut off any excess dough around the edges and set aside. Chill the bottom crust while you roll out the top.
9. Roll out the smaller dough disc. Cut 6 1-inch-wide (2-cm) strips from the dough and place on a parchment-lined baking sheet. Combine all of the excess dough, re-roll it, and use a cookie cutter to cut out shapes of your choosing. Add to the baking sheet and chill the strips and shapes for 5 minutes.
10. Remove the bottom crust from the fridge and poke holes all over the bottom with a fork. Pour the strawberry filling into the crust.
11. Lay 3 of the dough strips vertically and evenly spaced across the top of the pie, and lay the other 3 horizontally. Place a cutout shape at the intersection of every vertical and horizontal strip. Trim the edges of the dough, then crimp with a fork all the way around.
12. Brush the crust with the beaten egg, then sprinkle with turbinado sugar.
13. Bake for 30-40 minutes, or until the crust is golden brown.
14. Let cool, then chill in the refrigerator until ready to serve.

14-Caramel Rose Apple Pie (for 6 servings)

Ingredients

• 4 apples
• 1 lemon, juiced
• ½ cup granulated sugar (100 g)
• ½ cup brown sugar (110 g)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 prepared pie dough
• ¼ cup heavy cream (60 mL)

Preparation

1. Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the “cheeks.” Slice the cheeks very thin.
2. In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
3. Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
4. Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
5. Preheat the oven to 375˚F (190˚C).
6. Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
7. In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
8. To serve, pour the caramel sauce over the apple pie.

15-The Fudgiest Dairy-Free Brownie Pie (for 8 servings)

Ingredients

CRUST

• 2 cups chocolate sandwich cookie (200 g)
• ⅜ cup vegan butter (85 g), can substitute with coconut oil

FILLING

• 1 ½ cups medjool date (255 g)
• 1 cup boiling water (240 mL)
• 1 cup almond flour (100 g)
• ¾ cup cocoa powder (90 g)
• ½ cup coconut sugar (100 g)
• 1 tablespoon ground flaxseed
• 2 teaspoons vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup milk substitute (80 mL)

Preparation

1. To make the crust, blend together the cookie sandwiches and the vegan butter in a food processor. Blend for 10 seconds at a time until the cookies have absorbed all the butter. The mix should stick when pressed together.
2. Transfer to a greased pie pan, press to form a crust.
3. Refrigerate for 30 minutes.
4. To make the filling, place your dates in a bowl and soak them in the boiling water for 10-15 minutes.
5. Transfer the dates and the water to a food processor and blend for 10 seconds at a time until a thick paste has formed. Transfer to a large mixing bowl.
6. Add the rest of the ingredients for the filling into the mixing bowl and fold them into the paste. Mix thoroughly.
7. Pour the mix into the chilled pie crust. Bake in the oven at 350° F (180° C) for 40-45 minutes. The texture should be thick and fudgy.

16-Dairy-Free Avocado Key Lime Pie (for 8 servings)

Ingredients

• coconut oil, for greasing

CRUST

• 1 cup almond (140 g)
• ½ cup cashews (65 g)
• 1 cup pitted dates (170 g)
• ¼ cup shredded coconut (25 g), plus more for garnish
• 2 tablespoons coconut milk
• 1 teaspoon vanilla extract
• 1 pinch salt

FILLING

• 2 ripe avocados
• ¾ cup coconut butter (165 g)
• 2 tablespoons cornstarch
• 1 key lime, zested
• 1 cup key lime juice (240 mL)
• ½ cup maple syrup (170 g)
• ⅓ cup coconut milk (80 mL)
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

Preparation

1. Grease an 8-inch (20 cm) tart pan generously with coconut oil.
2. Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
3. Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
4. Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
5. Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
6. Chill for at least 3 hours, or overnight, until the filling has fully set.

17-Dairy-free Chocolate Coconut Cream Pie (for 10 servings)

Ingredients

CRUST

• ⅔ cup rolled oats (55 g)
• ⅔ cup almond (95 g)
• 1 cup unsweetened shredded coconut (100 g)
• ¼ teaspoon salt
• 2 tablespoons maple syrup
• ¼ cup coconut oil (50 g), melted

CHOCOLATE MOUSSE

• 2 ripe avocados
• 14 oz coconut cream (385 mL), 1 can
• ¾ cup cocoa powder (90 g)
• ¾ cup coconut milk (180 mL)
• ⅓ cup maple syrup (110 g)
• 1 pinch salt

COCONUT WHIPPED CREAM

• 14 oz coconut milk (385 mL), full-fat, chilled and divided
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• toasted coconut flake, to serve

Preparation

1. Preheat oven to 350°F (180°C).
2. In a food processor, pulse rolled oats until finely ground.
3. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
4. Add melted coconut oil and maple syrup until combined.
5. Pour pie mixture into a greased 9×9-inch (23×23-cm) pie dish, spreading it evenly on the bottom and sides.
6. Poke the crust with a fork several times. Bake for 20 minutes.
7. For the filling, add the avocados, coconut cream, cocoa powder, coconut milk, maple syrup, and salt to a blender and blend until smooth.
8. Pour mixture into the cooled crust and spread an even layer.
9. Place in the refrigerator for 4 hours or overnight.
10. For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
11. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
12. Top with toasted coconut flakes.

Video Recipes

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