Very Berry Coconut-Crusted Pie
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Very Berry Coconut-Crusted Pie calories by ingredient
Introduction
I made this gluten free berry pie for a friend's birthday. It was a hit! I made this gluten free berry pie for a friend's birthday. It was a hit!Number of Servings: 12
Ingredients
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Filling:
3/4 c. blueberries
3/4 c. raspberries
3/4 c. blackberries
1/4 c. brown sugar
1 Tbsp. pomegranate molasses
1 tsp. cinnamon
1 tsp. nutmeg
dash alspice
1 pinch coriander
1 tsp. vanilla extract
i package of raspberry gelatin
Crust:
2 c. coconut
1 Tbsp. coconut oil
1 1/2 C. Fat Free Cool Whip for the topping
Tips
I add toasted coconut flakes on top.
I cooked these in those mini pot pie pans and it made three pies. I eat only a fourth but my boy friend ate a full half of one of these pies. I set the serving size to 1/4 a mini-pie.
***Also I would reduce the sugar to 2 Tbsp. or use splenda next time. Plus it would reduce the calories.
He loved it but it was way too sweet for me, even though it was delicious.
Directions
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
