This pie will rock your world! It is remarkably easy to make, not too sweet, and allergy friendly (with the HUGE exception of tree nut allergies). It is also dairy free, can be gluten free, and suitable for a vegan palate.
I occasionally get emails with a recipe to test for America’s Test Kitchen. Lucky me, a new pie crust popped into my inbox! The pie crust was presented with a chocolate cream filling, and since the review is strictly for the crust, I took liberties with the filling.
Thanks to Pinterest, I found this sweet little gem. Yummy frosting shots! This ‘pin’ has been filed away just waiting to make an appearance. Now seems very appropriate. Poured into a crust and topped with even more nuts, this is just delightful!
Coconut & chocolate top my list of favorite dessert pairings. Like you hadn’t noticed?! I think the last sweet thing I gave you was also chocolate and coconut.
So how about this sweet coco + coco treat? The filling is like pudding! Except that it is lighter in texture. It could almost be described as fluffy. Next time I would also go nut crazy on top. I would more than double the nut topping. The proportions listed will yield enough to look like the picture. Pretty, eh?
To the pie!
Begin by preparing a crust. This crust can be a nut crust, cookie crust, or pre baked flour crust. My crust happens to be the test recipe from Americas Test Kitchen. Surely you will see some great new pie crust from them soon. They are so good at what they do!
Choose your crust. I recommend these:
- Flaky from Local Kitchen(click here)
- Gluten Free, Vegan from the Pure Pantry (click here)
- Crush cookies/nuts + butter = no bake pie crust
Ok, crust prepared! Next make the topping.
- 1c macadamia nuts
- 1/2c almonds
- 1/4c pecans
- 1c coconut flakes
- 2T sugar (optional)
Toast the coconut in a toaster oven. Chop and toast the nuts. While the nuts are still warm, move them to a bowl, sprinkle with sugar and a pinch salt over them. Toss to coat and help the nuts cool. Reserve.
Now prepare the filling.
- 1 can coconut milk
- 1/4c coco powder
- 1/3c powder sugar (or other powdered sweetener to taste)
- 1ts vanilla extract
Chill coconut milk. Once chilled (or here in Vermont we say ‘room temp’), spoon the thick coconut cream off of the top and collect it in a medium sized bowl.
Add the coco, sugar, and vanilla. Whisk until smooth 1-2 minutes. Pour into prepared pie crust. Chill for 15 minutes.
Add the topping. The nuts will begin to sink into the still soft filling. Return to the fridge and chill for a minimum of 30 minutes more. The filling will firm right up.
Slice generously because it’s practically healthy!