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Although pi day isn’t for a while, easy and delicious pie recipes are a must for your repertoire, especially when serving non-vegans.  If you can’t win them over with real food, you can try again with dessert.  These pies are ridiculously easy, so give one a try the next time you need to impress a suspicious omnivore.Chocolate_Ganache_Pie

New pie recipes:

Chocolate Ganache Pie with Salted Caramel Sauce

For the crust

1 c dry roasted and salted almonds

1-2 T coconut oil

Using a blender or food processor, process the almonds into fine pieces.  Add 1T coconut oil and stir to combine.  If the crust is not sticking together well, add another tablespoon of oil.  Press the crust mixture evenly into the bottom of a pie plate.  Bake for ~10 minutes at 350′.

For the pie

1 can (~15 oz) coconut cream, such as Trader Joe’s

16 oz dairy-free dark or semi-sweet chocolate, such as Ghiradelli semi sweet

1/2 t vanilla

Graham cracker or homemade pie crust

Pour the coconut cream in a medium saucepan.   (If you cannot find coconut cream, use the highest fat coconut milk you can find and expect the texture of the pie to be less firm.)

Put the chocolate in a glass or metal bowl.

Bring the coconut cream almost to a boil.  Remove from heat and pour over the chocolate.  Let sit for 3 to 5 minutes, then stir until smooth and glossy.  Add the vanilla and stir once more.

Pour into the pie crust.  Tap or gently stir to remove air bubbles.  Refrigerate at least 4 hours before serving.

Optional: Just before serving, sprinkle the pie very lightly with freshly ground sea salt.

For the sauce

1/2 c canned coconut milk (okay to use light/lower fat here)

3/4 c sugar

2T maple syrup

1/4 t salt

1 t vanilla

In a small saucepan heat coconut milk, sugar, maple syrup, and salt over medium heat.  Whisk pretty regularly.  Once the sauce boils, reduce heat and whisk for 3 minutes.  Remove from heat and add vanilla.  Caramel sauce can be used immediately or refrigerated for further thickening.

Warning: the pie is quite rich and the caramel sauce is super sweet, so cut thin slices (and have more leftovers for you!!)  This pie is also delicious with coconut whipped cream instead of the Salted Caramel Sauce.

 

Key Lime Pie

14 oz can refrigerated coconut cream (like Trader Joe’s brand), refrigerated

1 t agar (like Telephone brand)

1/2 c organic sugar

2/3 c key lime juice (like Nellie and Joe’s brand)

1/4 t salt

Organic graham cracker crust

Bake the graham crust at 350’F for ~8 minutes to prevent it from getting soggy (skipping this step won’t ruin the pie).  Scrape the solid coconut cream into a small saucepan, and reserve the liquid for another use (like curry).  Add the remainder of the ingredients to the saucepan and boil for 2 minutes while stirring frequently.  Reduce heat to low for 5 minutes and continue stirring.  Remove from heat for a few minutes, then gently ladle into the pie crust to avoid graham cracker crumbs from infiltrating your pie.  Allow the pie to cool at least 10 minutes before moving it to the refrigerator for 3-4 hours before serving.  To avoid condensation collecting on the pie cover, don’t cover the pie until after it’s cooled.  Otherwise wipe the condensation off with a paper towel.

If you use the whole can of coconut cream, the pie will still be delicious just not as firm as if you don’t include the liquid coconut.  Agar is an algae-derived gelatin substitute that is found online or in Asian grocery stores.

Product Details

To make your own graham crust, start with 1 cup of graham cracker crumbs and 1 T coconut oil, adding more or less to get desired consistency.  Press the crumbs into the pie plate and bake at 350’F for ~8 minutes or until golden brown.

 

Lemon Pie

14 oz can refrigerated coconut cream (like Trader Joe’s brand), refrigerated

1 t agar (like Telephone brand)

1/2 c organic sugar

2/3 c fresh lemon juice (~3 lemons)

1 T lemon zest (~3 lemons)

1/4 t salt

Organic graham cracker crust

Bake the graham crust at 350’F for ~8 minutes to prevent it from getting soggy (skipping this step won’t ruin the pie).  Scrape the solid coconut cream into a small saucepan, and reserve the liquid for another use (like curry).  (If you use the whole can of coconut cream, the pie will still be delicious just not as firm as if you don’t include the liquid coconut.)

Add the remainder of the ingredients to the saucepan and boil for 2 minutes while stirring frequently.  Reduce heat to low for 5 minutes and continue stirring.  Remove from heat for a few minutes, then gently ladle into the pie crust to avoid graham cracker crumbs from infiltrating your pie.  Allow the pie to cool at least 10 minutes before moving it to the refrigerator for 3-4 hours before serving.  To avoid condensation collecting on the pie cover, don’t cover the pie until after it’s cooled.  Otherwise wipe the condensation off with a paper towel.

To make your own graham crust, start with 1 cup of graham cracker crumbs and 1 T coconut oil, adding more or less to get desired consistency.  Press the crumbs into the pie plate and bake at 350’F for ~8 minutes or until golden brown.

 

Whipped topping for any of the pies:

Coconut Whipped Cream

Open a refrigerated can of coconut cream or coconut milk (not light) without shaking and scoop out the solid coconut cream.  Whip with a fork or beaters to desired consistency.  If necessary, add organic powdered sugar (start with 2T), French vanilla stevia (start with 1 dropper) or other sweetener to taste.

 

Previously posted pie recipes:

Pumpkin Pie

Individual Sweet Potato Pies