gluten-free. vegan. dairy-free. soy-free.
There are so many ways to be creative when making a gluten-free, vegan, mostly raw, unbaked pie. This crust was the inspiration and start of Peanut Butter Coconut Pie. I wanted something crunchy. A consistency and texture which would stick, but at the same time evolve into something besides the usual sticky no-bake pie crust.
Next, came the filling. I made the crust with two different types, chocolate or peanut butter, thrice. Even saving one slice of each trying to compare and differentiate which worked best. In all honesty, both were good. Votes from others left peanut butter the champ. If all else fails, use this crust to make your next pie and add whatever pie filling you enjoy. I am sure it will be a winner!
Notes: (1) Be sure to follow crust instructions well, otherwise crust may not turn out as desired. Granted, I doubt it would be an awful error, but I like the texture of this crust due to order of mixing. (2) It helps if coconut milk can is not refrigerated, but is instead room temperature, for easier mixing. Not required though.
Peanut Butter Coconut Pie
A delicious pie with the distinct taste of coconut and peanut butter. Crunchy crust contrasts with a creamy filling to satisfy a sense of taste and texture.
- 4 T. or 1/4 c. almonds (whole and raw)
- 4 T. coconut flakes
- 3 medjool dates – pitted and soaked
- 1 T. peanut butter (creamy or crunchy)
- 1/2 of firm coconut milk fat from one can of coconut milk (I used Native Forest unsweetened coconut milk can) (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
- 2 T. peanut butter (creamy or crunchy)
- 1 T. syrup
- 1 t. gluten-free vanilla extract
- optional: coconut flakes for topping
- In high speed blender, blend only almonds until flour consistency.
- Add coconut flakes to blender once almonds turn to flour, and pulsate on medium until coconut flakes are broken up but not totally ground into a flour size. I stop once coconut flakes are about a third of original size from bag.
- Add dates, and blend until dates cause most of ingredients to stick together. May need to scrape sides between blending. Don’t blend too much, I still like for the coconut to have some shape for a crunchy crust.
- Now add peanut butter and blend a little more on a low to medium speed to insure incorporation.
- Using a lined 4.5″ springform pan, scoop all of ingredients onto lined pan, and press to form a crust without sides.
- Store in refrigerator until ready to use.
- In medium sized mixing bowl, add all of ingredients. Blend ingredients together with a handheld mixer.
- Scoop filling onto crust, and smooth top in circular motion.
- Place in refrigerator at least one hour.
- Optional: Sprinkle coconut flakes on top before serving.
- Store in sealed container in refrigerator.
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