Mamaw’s Pecan Coconut “Papaya” Pie

Servings: 8
Preparation Time: 10 minutes

Ingredients:

Crust:

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter

Filling:

• 2 eggs, lightly beaten
• pinch salt
• 1 cup brown sugar
• 1/2 cup coconut flakes
• 1/2 cup pecans, chopped
• 1 teaspoon baking powder

Directions:

Preheat oven to 350 degrees F.

Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.

Stir filling ingredients together, then pour into pie crust. You may decorate with pecan halves if desired. Bake 30 minutes or until filling is set.

Serve warm or cold. May top with whipped cream.

Terri from Warrior, Alabama, won $50 for this recipe and photo! Submit your recipe here!

Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission. 

“Impossible” Chocolate Coconut Pie

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 14 ounces full-fat, coconut milk*
• 1 1/2 cups flaked, unsweetened coconut
• 4 eggs, (large)
• 1 teaspoon vanilla extract
• 1/2 cup arrowroot powder
• 1/4 cup cocoa powder
• 3 tablespoons coconut oil
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

Directions:

Preheat the oven to 350 degrees F. Place all the ingredients in a blender and blend until fairly smooth. You will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Amanda from Longmont, CO, just won $50 for this recipe and photo! Submit yours here.

Creamy, Dairy-Free Lime Pie

Servings: 10–14
Preparation Time: 4 1/2 hours

Ingredients:

Toasty Coconut Crust:

• 2 tablespoons honey
• 1/2 cup coconut oil
• 1/4 teaspoon salt
• 2 cup toasted fine-flake coconut

Filling:

• 2 avocados, about 4–5 ounces apiece
• 1/2 cup liquid coconut oil
• 1/2 cup honey
• 1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
• 2 teaspoons lime zest
• 2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
• 1 teaspoon vanilla extract
• pinch of salt

Directions:

Crust:

Pull out an 8-inch pie pan OR for tartlets, line 30 mini muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8-inch pie or about 30 tartlets.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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