Desserts à la Mariane

Crust Directions:

Put all ingredients into your food processor and blend until almost smooth. Using coconut oil, lightly grease a 9-inch pie plate. Transfer batter from your food processor to the pie plate. Smooth the crust out with the back of a spoon raising it up along the edges of the pie plate. Make sure the crust is evenly spread out. Set crust aside and prepare filling.

Filling Directions:

Put all ingredients, except for the eggs, into your food processor (no need to clean out your food processor from making the crust). Blend until fairly smooth. Add eggs and blend until very smooth. Pour filling over crust and bake in preheated 350 degree Fahrenheit oven for 40-45 minutes or until the filling no longer sticks to your fingers when lightly touched.

Once baked, let pie cool on the counter for about 10 minutes before transferring it into the fridge. Let pie cool overnight (or for 6-7 hours). This is important to allow the pie time to properly set.

Topping Directions:

Before serving, prepare whipped topping for the pie. To do so, remove your can of full-fat coconut milk from the fridge. Flip the can upside down and open the bottom end. This is important as the coconut milk and cream will have separated. The cream will be at the top of the can and the milk at the bottom. By flipping the can, the milk will be on top allowing you to easily drain it in order to use only the cream for the topping.

Drain out the coconut milk from the top (or keep it for smoothies), and scoop out the cream on the bottom into a medium-sized mixing bowl. Add the coconut sugar and vanilla extract to your mixing bowl. Using an electric hand mixer, whip the coconut cream until it’s fluffy.

Serve each piece of pie with a big dollop of whipped topping.

Store leftovers in the fridge.

Enjoy!