Description
A delicious dairy-free coconut pecan pie that combines creamy coconut and crunchy pecans in a buttery crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/3 cup coconut oil (solid, not melted)
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- 1 cup coconut cream (canned)
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
- 1 cup shredded coconut (unsweetened)
Instructions
- In a mixing bowl, combine flour, coconut oil, sugar, and salt. Mix until it resembles wet sand.
- Gradually mix in ice water until the dough comes together. Form a ball and chill for at least 30 minutes.
- Roll out the dough and fit it into a pie dish, pricking the bottom with a fork.
- In a medium bowl, whisk together coconut cream, maple syrup, coconut sugar, cornstarch, and vanilla extract. Stir in chopped pecans and shredded coconut.
- Preheat oven to 350°F (175°C). Pour filling into the prepared crust.
- Bake for 35-40 minutes until the filling is set and the crust is golden brown.
- Let it cool to room temperature, refrigerate for at least two hours before slicing.
Notes
Serve with coconut whipped topping, chocolate drizzle, or fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg