Pineapple Pie

pineapple pie 2

Fresh pineapple is a staple fruit at my house – I usually have one ripening on my counter. Now, if the pineapple is not devoured upon cutting it into edible pieces (o.k., so I may have eaten a whole pineapple once…maybe) then I get to work creating delicious desserts! This pie is so light, refreshing, and a bit addicting! Do not be fooled into thinking this pie is low calorie – it is definitely a dessert and should be treated as such. Pineapple is very sweet on its own, so I don’t like to add a lot of sweetener to it. Pineapple is  rich in vitamins and minerals, making it a wonderful snack or base for a dessert. Enjoy this tropically delightful pie!

pineapple pie


2 cups pureed pineapple*
1/4 cup agave nectar or pure maple syrup
1/4 cup fresh lemon juice
7 Tablespoons arrowroot starch or cornstarch
1 cup pineapple juice (I like Knudsen’s brand)

*To make pineapple puree: place 2 cups fresh pineapple or canned pineapple (don’t drain) into a high-speed blender. Blend until the pineapple becomes smooth and pureed. Measure out 2 cups of this for the recipe.
In a saucepan, stir together pineapple puree, sweetener of choice, and lemon juice. Bring to a boil. Stir arrowroot into pineapple juice until mixture is smooth. When pineapple puree reaches a boil, add pineapple juice mixture, stirring constantly. When it thickens, it is done! Remove from heat. Pour into prepared raw nut crust. Refrigerate for several hours to overnight. Top with whipped coconut cream and fresh pineapple.

Raw Nut Crust

1/2 cup macadamia nuts, soaked for at least 2 hours, rinsed and drained
1/2 cup shredded unsweetened coconut
1 teaspoon coconut oil
3 pitted Medjool dates
pinch of sea salt

Blend the first three ingredients in a food processor. Add the dates and salt and blend again until the mixture really begins to stick together.

I lined my pie pan with plastic wrap so that I could get the pie out for easy slicing and serving!

Press the crust ingredients into the pie pan using your hands. Make sure to pack it down tightly. Place the pie pan into the freezer while you prepare the filling.

Whipped Coconut Cream

1 – 15 ounce can full-fat coconut milk

stevia, to taste

1/4 teaspoon vanilla

Put the can of coconut milk in the back of the refrigerator overnight. Open the can of coconut milk and place the solidified “cream” in a bowl.

Mix this “cream” with electric beaters until it takes on the consistency of whipped cream.

Add in the stevia and vanilla. Mix until incorporated.

Whipped Coconut Cream

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