Dairy-Free, Coconut Pie

Servings: 10–12
Preparation Time: 1 hour, 30 minutes

Ingredients:

Dairy-Free Whole Wheat Crust:

• 1 cup whole wheat flour
• 1/2 cup unbleached all-purpose flour
• 2 teaspoon sugar
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil
• 1/4 cup + 2 tablespoons coconut milk*

Coconut Pie Filling:

• 1 cup sugar
• 2 eggs
• 1/4 cup coconut flour
• 1/4 cup + 1 tablespoon coconut oil
• 1/2 cup coconut milk*
• 1 1/2 cups shredded, unsweetened, dried coconut
• 1 teaspoon vanilla extract

Directions:

Crust:

Mix dry ingredients together: flours, sugar, and salt. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time (you may not need any at all). Turn onto a floured surface and knead several times. Roll dough into a 9-inch circle and transfer to a pie plate, using fingers to shape dough as needed.

Pie Filling:

Preheat oven to 350 degrees F.

Mix together sugar and eggs. Add oil and flour and mix well. Add coconut milk and fold in 1 cup coconut. Add vanilla and mix well. Sprinkle remaining coconut on top of the pie. Pour into your whole wheat pie crust.

Bake in preheated oven for 50–55 minutes.

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

Recipe and photo submitted by Kelly, Charlotte, NC.

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Favorite, No-Bake, Apple Pie

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Date/Seed Crust:

• 1 3/4 cups sunflower seeds
• 1 cup Medjool dates, no pits
• 3/4 teaspoon salt
• 1 tablespoon coconut oil

Apple Pie Filling:

• 6 organic Fuji apples, cut into very thin slices
• 2 tablespoons ground cinnamon
• 1 cup organic raisins
• 1 tablespoon lemon juice or juice of small lemon
• 1/3 cup Medjool dates, no pits
• 2 small pears or 1 extra-large pear
• 1 tablespoon Coconut Cream Concentrate

Directions:

Process the sunflower seeds until ground well. Remove 1/3 cup of the ground seeds and sprinkle around the bottom of a large deep-dish pie plate. Add the dates, salt, and coconut oil to the remaining ground seeds and process well.

Shape into a ball and roll the dough flat, and then use your hands to press the dough up the sides of the plate.

Place the apples into a large bowl. Stir the cinnamon, raisins, and lemon juice into the apple slices. Blend the dates, pears, and Coconut Cream Concentrate well in a blender. Add this puree to the apples and stir well to incorporate.

Store the bowl of apple slices in the fridge until ready to serve. Store the pie crust in the fridge as well. When ready to serve, fill the crust with the apple mixture and cut into 12 slices. Enjoy!

Recipe and photo submitted by Linda, Woodland, WA.

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• 1/4 cup cornstarch
• 2/3 cup sugar
• pinch of salt
• 2 cups heavy cream
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 4 bananas
• 1 recipe Coconut Oil Pie Crust, baked
• toasted coconut flakes

Whipped Cream:

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons sugar or honey (gently melt and cool honey if using)

Directions:

Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly, but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, and then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl, whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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