Very Berry Coconut-Crusted Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling:3/4 c. blueberries3/4 c. raspberries3/4 c. blackberries1/4 c. brown sugar1 Tbsp. pomegranate molasses1 tsp. cinnamon1 tsp. nutmegdash alspice1 pinch coriander1 tsp. vanilla extracti package of raspberry gelatinCrust:2 c. coconut1 Tbsp. coconut oil1 1/2 C. Fat Free Cool Whip for the topping
Preheat the oven to 350°F.
1.) In a medium-sized bowl, thoroughly mix the shredded coconut with the coconut oil.
2.) Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. No need to grease the pie plate.
3.) Place a foil ring over the edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Use your timer and set it for a couple of minutes less than you think you’ll need to brown. Keep an eye out from that point on and you can produce the perfectly browned, golden edge!
4.) In a medium pot, heat berries over medium heat until they are mostly thawed. Add the rest of the filling ingredients. Mix well.
5.) Once mixture is thoroughly heated and begins to bubble, reduce heat to low and continue cooking, stirring occasionally, for 5 minutes or until mixture has thickened. Then remove pot from heat and allow to cool for several minutes.
6.)Once berry mixture has cooled, evenly spoon it into the pie crust. Allow pie to cool and set in the fridge for several hours before cutting.
Top with whipped cream as icing if desired and sprinkle with coconut.
Serving Size: 12 servings or 3 mini pies
1.) In a medium-sized bowl, thoroughly mix the shredded coconut with the coconut oil.
2.) Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. No need to grease the pie plate.
3.) Place a foil ring over the edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Use your timer and set it for a couple of minutes less than you think you’ll need to brown. Keep an eye out from that point on and you can produce the perfectly browned, golden edge!
4.) In a medium pot, heat berries over medium heat until they are mostly thawed. Add the rest of the filling ingredients. Mix well.
5.) Once mixture is thoroughly heated and begins to bubble, reduce heat to low and continue cooking, stirring occasionally, for 5 minutes or until mixture has thickened. Then remove pot from heat and allow to cool for several minutes.
6.)Once berry mixture has cooled, evenly spoon it into the pie crust. Allow pie to cool and set in the fridge for several hours before cutting.
Top with whipped cream as icing if desired and sprinkle with coconut.
Serving Size: 12 servings or 3 mini pies
Nutritional Info Amount Per Serving
- Calories: 153.8
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 71.5 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.4 g
- Protein: 1.8 g
Member Reviews