5 Minute Pineapple Fantasy Pie

By blum099

Ingredients

• 1 can (20oz) crushed pineapple in 100% juice
• 1 can (13.6oz) coconut milk or coconut cream
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 2 tbsp pure maple syrup OR pinch uncut stevia
• optional 3 tbsp virgin coconut oil
• optional pie crust (I used my Gluten Free Pie Crust Recipe) in an 8.5-inch springform
• PIE: paleo - gluten free
• 2 cups almond flour (200g)
• 1/4 tsp plus 1/8 tsp salt
• 1/4 tsp baking soda
• optional pinch stevia
• 2 tbsp plus 2 tsp melted coconut oil (17g)
• 2 tbsp water OR pure maple syrup(30g)

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Note: Be sure that you’re using full-fat coconut milk, not coconutmilk beverage or lite coconut milk. To make the pie, blend all ingredients except the optional crust until very smooth. Pour into a prepared pie crust in an 8 inch or 8.5 inch pan OR into the bottom of an 8.5-inch springform pan. Freeze 4 hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.


PIE:

Preheat oven to 350 F. Either grease the bottom of an 8.5 springform pan OR line an 8-inch square baking pan with parchment paper. In a bowl, combine all ingredients and stir to form crumbles. Transfer the crumbly dough to the prepared pan, and press down evenly and firmly with your hands. Bake 14 minutes. Press down with a spoon. (For a 9-inch pan, increase all ingredients by 1.5. Baking time remains the same.)