A delicious and creamy Coconut Cashew Pie that combines the rich flavors of coconut and cashews, perfect for dessert lovers.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 50 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 ½ cups unsweetened shredded coconut
1 cup raw cashews
1 cup coconut milk
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ teaspoon salt
1 pre-made pie crust (9-inch)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine the cashews and shredded coconut. Pulse until finely ground but not completely smooth.
Add the coconut milk, maple syrup, melted coconut oil, vanilla extract, and salt to the food processor. Blend until the mixture is well combined and creamy.
Pour the mixture into the pre-made pie crust, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set.
Remove from the oven and allow to cool at room temperature for at least 1 hour before slicing.
For best results, refrigerate the pie for an additional hour to firm up before serving.
Notes
For added texture, sprinkle some extra shredded coconut on top of the pie before baking.
Substitute the maple syrup with honey or agave syrup for a different sweetness profile.