DARK CHOCOLATE CHIFFON PIE
Chocolate on chocolate with whipped cream…how could that be a bad thing? This rich chocolate pie is one of our most elegant recipes. It’s also one of the most intense in flavor, so remember, a small slice goes a long way. We love this served with espresso after dinner—or straight out of the fridge after midnight.
MAKES ONE 9-INCH PIE
For the crust
¼ cup coconut oil, melted, plus more for greasing the pan
2¼ cups Brazil nuts or hazelnuts
3 tablespoons date paste, store-bought or homemade (this page)
¼ teaspoon Himalayan pink salt
½ cup 100% unsweetened cacao powder
FOR THE FILLING
3 cups full-fat coconut milk
2 teaspoons gelatin powder
4 large egg yolks
⅓ cup maple syrup
1 teaspoon vanilla extract
2 ounces 100% cacao unsweetened baking chocolate, roughly chopped
2 tablespoons 100% unsweetened cacao powder
¼ teaspoon Himalayan pink salt
4 cups Coconut Whipped Cream (this page)
2 tablespoons 100% unsweetened cacao powder, for topping
1.Preheat the oven to 350°F. Generously grease a 9-inch pie pan with coconut oil.
2.MAKE THE CRUST: Combine the nuts, coconut oil, date paste, salt, and cacao powder in a food processor and pulse until the mixture forms a ball. Lightly press the dough into the pie pan and bake for 10 to 12 minutes, until fragrant and set. Set aside to cool.
3.MAKE THE FILLING: Pour the coconut milk into a small saucepan and sprinkle the gelatin on top. Allow the gelatin to soften for about 5 minutes. In a medium bowl, whisk together the egg yolks, maple syrup, and vanilla.
4.Whisk the coconut milk and gelatin over low heat until smooth and warm. Add 1 cup of the warm coconut milk mixture to the egg yolk mixture, stirring constantly. Pour the entire yolk mixture into the saucepan and mix well. Add the chopped cacao, cacao powder, and salt. Whisking constantly, bring the mixture to a simmer and cook for 3 to 5 minutes, until thickened. Transfer the filling to a bowl and refrigerate until cool but not quite set, about 40 minutes.
5.Fold 2 cups of the coconut whipped cream into the filling, then pour the filling into the crust and refrigerate overnight, or for at least 8 hours.
6.Top with the remaining whipped coconut cream and sift the cacao powder over the pie. Serve immediately or refrigerate for up to 2 days.
Note
The chocolate custard filling needs to set overnight, so be sure to plan ahead.
S’MORES PIE
What is it that makes burnt things taste so good? OK, burnt pizza, maybe not, but burnt sugar? Definitely yes. Combining smooth, rich chocolate and a lightly spiced graham cracker crust, this pie is one of our favorites. It also was one of the biggest challenges to create. We’d had great success making marshmallows with honey, but the moment we started toasting them, they’d melt away instead of caramelize. We pivoted to maple syrup after learning about its ability to caramelize and turn into hard toffee, and our toasted marshmallow problems were solved. The chocolate custard filling needs to set overnight, so be sure to plan ahead.
MAKES ONE 9-INCH PIE
For the crust
6 Graham Crackers (this page)
3 tablespoons coconut oil, melted
Pinch of Himalayan pink salt
2 tablespoons maple syrup
FOR THE FILLING
2 cups full-fat coconut milk
2 teaspoons gelatin powder
4 large egg yolks
½ cup maple syrup
1 teaspoon vanilla extract
2 ounces 100% cacao unsweetened baking chocolate, roughly chopped
2 tablespoons 100% unsweetened cacao powder
¼ teaspoon Himalayan pink salt
FOR THE TOPPING
3 tablespoons gelatin powder
1 cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon Himalayan pink salt
1.Preheat the oven to 350°F.
2.MAKE THE CRUST: Pulse together the graham crackers, coconut oil, salt, and maple syrup in a food processor until the mixture reaches a wet sand consistency. Gently press the dough into the pie pan and bake for 10 to 12 minutes, until fragrant and deep golden brown. Allow to cool completely. This can be done up to 3 days in advance.
3.MAKE THE FILLING: Pour the coconut milk into a small saucepan and sprinkle the gelatin on top. Allow the gelatin to soften for about 5 minutes. In a medium bowl, whisk together the egg yolks, maple syrup, and vanilla.
4.Whisk the coconut milk and gelatin mixture over low heat until smooth and warm, about 5 minutes. Add a cup of the warm coconut milk, between 90°F and 100°F, to the egg yolk mixture and stir constantly. Then pour the entire yolk mixture into the saucepan and mix well. Add the cacao, cacao powder, and salt and cook, whisking constantly, until the chocolate has melted and the ingredients are warmed through, about 10 minutes. Pour the mixture into the cooled crust and refrigerate overnight, or for at least 8 hours.
5.MAKE THE TOPPING: In the bowl of a stand mixer fitted with the whisk attachment, pour in ½ cup water and sprinkle the gelatin on top. Let soften for about 5 minutes.
6.In a medium saucepan over medium heat, combine ½ cup water, the maple syrup, and vanilla. Bring the mixture to a simmer and use a candy thermometer to monitor the temperature until it reaches 240°F. Remove the pan from the heat.
7.With the mixer on medium-high speed, blend the gelatin and water. Slowly pour in the syrup and continue to beat for about 10 minutes, until the steam disappears and soft peaks form. Don’t let it sit, as the marshmallow topping will set and get stiff.
8.Immediately spoon the marshmallow over the pie filling, mounding it in the middle. Let the marshmallow topping set for about an hour at room temperature. Then, if desired, toast the peaks of the marshmallow topping with a butane torch or (very carefully) singe them under your broiler. This pie is best served the day it’s made. It will keep in the fridge for up to 2 days, though we like the marshmallows toasted just before serving.
Note
We love this recipe as a showstopping pie, but you can easily turn it into a personal s’mores jar—just put the finished crust, crumbled, in the bottom of each jar, and add the chocolate custard filling and marshmallow topping as dictated in the recipe.
THE BEST PECAN PIE
When she was in middle school, Laurel’s job was to make twelve pies for family Thanksgiving. It sounds like a lot, but considering that her nuclear family is nine people deep, when you add in-laws, cousins, and children, twelve is about right. Laurel was always shocked by the amount of corn syrup required for pecan pie. When our first Thanksgiving at Sweet Laurel came around, she was determined to make ours taste just as good, but without the corn syrup. By combining dates and maple syrup, our pecan pie filling is richer, more caramelized, and more intense (in a good way) than a conventional pecan pie, and it has completely replaced the bad stuff on the Thanksgiving table. It’s so good that one of our customers even has a standing order for her weekly pecan pie over the holidays!
MAKES ONE 9-INCH PIE
For the crust
¼ cup coconut oil, solid, plus more for greasing the pan
2½ cups almond flour
1 cup arrowroot powder
¼ cup maple syrup
1 large egg
Pinch of Himalayan pink salt
FOR THE FILLING
¾ cup maple syrup
1 cup date paste, store-bought or homemade (this page)
3 large eggs
¼ cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoon Himalayan pink salt
4 cups pecan halves
1.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
2.MAKE THE CRUST: Combine all the crust ingredients in a large bowl and mix with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea sized. Gently shape the dough into a ball, cover with plastic wrap, and chill in the freezer for about an hour.
3.MAKE THE FILLING: In a blender or food processor, pulse together the maple syrup and date paste until combined. Add the eggs, coconut oil, vanilla, and salt and blend well. Transfer to a large bowl and gently stir in the pecans.
4.Roll out the dough ¼ inch thick, then place in the prepared pan and trim any excess. Pour the filling into the crust. Bake for 30 to 35 minutes, until the center of the pie is firm. Serve slightly warm. Store in a sealed container in the fridge for up to 5 days, or in the freezer indefinitely.
VANILLA BEAN PEACH COBBLER
When summer hits its peak, a peach cobbler feels necessary. It’s the simplicity—fresh fruit, a golden brown crust, and of course some scoops of vanilla ice cream. In one bite it’s warm and cold, creamy and crisp, sweet and tart. It’s also ridiculously simple to put together and can be made for two dozen people almost as easily as for two. You just keep slicing peaches until your belly’s full. Try it with any of your favorite fruits.
SERVES 8 TO 10
For the filling
10 firm but ripe peaches, pitted and sliced (about 8 cups of sliced peaches)
¾ cup maple syrup
¼ cup fresh lemon juice
2 tablespoons arrowroot powder
¼ teaspoon Himalayan pink salt
2 teaspoons vanilla extract, or seeds from one vanila bean, scraped
FOR THE CRUST
1½ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
¼ teaspoon Himalayan pink salt
3 tablespoons maple syrup
¾ cup coconut yogurt, store-bought or homemade (this page)
1 tablespoon vanilla extract
Creamy Dairy-Free Ice Cream (this page) or Coconut Whipped Cream (this page), for serving, optional
1.Preheat the oven to 400°F.
2.MAKE THE FILLING: In a large bowl, combine the peaches, maple syrup, lemon juice, arrowroot powder, salt, and vanilla. Stir well to combine. Scrape the mixture into a 9 × 13-inch baking dish. Bake for 15 to 20 minutes, until juicy and fragrant. Set aside while you make the cobbler crust. You can turn off the oven here, but you will need to preheat it again in about 45 minutes, while the dough finishes chilling (see step 4).
3.MAKE THE CRUST: In a medium bowl, whisk together the almond and coconut flours, baking powder, and salt. In a large bowl, combine the maple syrup, coconut yogurt, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a dough comes together.
4.Pat the dough into a ball. Press down until it forms a disk about 2 inches thick. Wrap in plastic and refrigerate for 1 hour. After about 45 minutes, preheat the oven again to 400°F.
5.Break off pieces of the dough and scatter all over the peaches, as evenly as you can. Return the cobbler to the oven and bake for 30 minutes, or until the topping is quite golden brown. Remove from the oven and let rest for at least 30 minutes so the peaches can set. Serve warm or at room temperature with ice cream or coconut whipped cream on the side.
Note
To make this a crumble rather than a cobbler, replace the biscuit topping with our streusel recipe (this page).
TOASTED COCONUT CREAM PIE
This pie was inspired by Laurel’s dear sister-in-law Corey, who bakes a coconut cream pie for every family gathering. She’s blonde, always tan, and like most of Laurel’s family, has some sand between her toes. The smooth coconut flavor in this pie is like a beach vacation in every bite. Because this pie has a custard filling, it will need to set for several hours. It’s best started the day before you plan on serving it.
MAKES ONE 9-INCH PIE
For the crust
2 tablespoons coconut oil, melted, plus more for greasing the pan
1½ cups almond flour
2 tablespoons unsweetened shredded coconut
1 teaspoon Himalayan pink salt
2 tablespoons maple syrup
FOR THE FILLING
One 13.5-ounce can full-fat coconut milk, refrigerated overnight
1 large egg
¼ cup arrowroot powder
3 tablespoons maple syrup
Pinch of Himalayan pink salt
½ cup unsweetened shredded coconut
1 teaspoon vanilla extract
Coconut Whipped Cream (this page), for topping
Unsweetened flaked coconut, toasted (see Note), for topping
1.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
2.MAKE THE CRUST: In a medium bowl, whisk together the flour, coconut, and salt. In a separate medium bowl, combine the maple syrup and coconut oil. A little at a time, add the dry ingredients to the wet, stirring until a dough comes together. Gently press the dough into the pie pan and bake for 12 to 15 minutes, until golden brown. Allow to cool completely.
3.MAKE THE FILLING: Remove the solid coconut cream that has risen to the top of the coconut milk can and spoon it into a medium saucepan. Add the egg, arrowroot powder, maple syrup, and salt, and stir to fully blend; then bring to a simmer over medium-low heat, continuing to stir. Simmer until the mixture has thickened and the custard creates large, slow-to-pop bubbles, 15 to 20 minutes. Stir in the shredded coconut and vanilla and remove from the heat. Pour into a medium glass bowl, press plastic wrap onto the surface of the custard, and refrigerate, covered, for 30 minutes.
4.Pour the filling into the cooled crust and refrigerate for about 4 hours to set. Before serving, top with coconut whipped cream and toasted coconut flakes. Keep in the fridge for up to 4 days.
Note
To properly toast coconut, it’s all about timing. Spread dried coconut flakes onto a baking sheet and toast at 350°F for 10 to 15 minutes, or until the top layer of coconut is browned and the flakes smell fragrant. For a deeper toast, gently toss the coconut flakes on the baking sheet and toast for another 5 to 10 minutes, until evenly golden brown.
CLASSIC PUMPKIN PIE
Cinnamon is the spice that Claire teases Laurel about the most. Laurel will put a tablespoon in a recipe without even blinking, she loves it so much—that’s a lot of cinnamon! Other than its lovely, warm flavor, it’s also an impressive antioxidant. And in this creamy pumpkin pie, we use plenty of it, along with other classic spices for a full-bodied holiday flavor.
MAKES ONE 9-INCH PIE
For the crust
¼ cup coconut oil, solid
2½ cups almond flour
1 cup arrowroot powder
Pinch of Himalayan pink salt
¼ cup maple syrup
1 large egg
Coconut oil, for greasing the pan
FOR THE FILLING
1¾ cups pumpkin puree
3 large eggs
½ cup full-fat coconut milk or almond milk
⅓ cup maple syrup
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of Himalayan pink salt
Coconut Whipped Cream (this page), for serving
1.MAKE THE CRUST: Combine the coconut oil, flour, arrowroot powder, and salt in a large bowl and mix with a pastry blender or your fingertips until a dough comes together. Stir in the maple syrup and egg. Gently shape the dough into a ball, cover with plastic wrap, and chill in the fridge for about an hour.
2.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
3.MAKE THE FILLING: In a large bowl using a hand mixer, beat together the pumpkin puree and eggs. Add the milk, maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves, and salt and blend until smooth.
4.Remove the dough from the fridge and allow to thaw, about 10 minutes. Roll the dough about ¼ inch thick. Place it in the pie pan and trim any excess. Pour the filling into the crust.
5.Bake for 30 minutes, until the filling is set at the edges but jiggly in the center. The piecrust can easily get overcooked, so for this recipe we like to shield the edges with strips of aluminum foil. After 30 minutes, remove the foil strips and continue to bake until the center of the pie just barely jiggles, 15 to 20 more minutes. Cool to room temperature before serving with lots of coconut whipped cream. Refrigerate for up to 4 days.
CREAMY DAIRY-FREE CHEESECAKE
Creamy and rich with a bit of tartness, cheesecake is a delicious canvas for other flavors, like fresh fruit, strawberry sauce, a drizzle of vegan caramel, or your favorite spices. This is our classic, no-nonsense recipe—feel free to make it your own.
MAKES ONE 9-INCH CHEESECAKE
For the crust
3 tablespoons coconut oil, melted, plus more for greasing the pan
6 Graham Crackers (this page)
Pinch of Himalayan pink salt
2 tablespoons maple syrup
FOR THE FILLING
2¾ cups coconut yogurt, store-bought or homemade (this page)
½ cup maple syrup
¼ cup date paste, store-bought or homemade (this page)
5 large eggs
¼ cup arrowroot powder
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Coconut Sour Cream (recipe follows), for serving
1.Preheat the oven to 325°F. Generously grease a 9-inch springform pan with coconut oil.
2.MAKE THE CRUST: Pulse together the graham crackers, coconut oil, salt, and maple syrup in a food processor until the mixture forms a ball. Lightly press the dough into the prepared pan.
3.MAKE THE FILLING: In a food processor, pulse together the coconut yogurt, maple syrup, and date paste until combined. Transfer the mixture to a medium bowl and whisk in the eggs, arrowroot powder, lemon juice, and vanilla until smooth.
4.Pour the filling into the crust and bake for 45 to 55 minutes, until set on the edges and barely jiggly in the center. Allow the cake to cool completely, then top with the coconut sour cream. Refrigerate for up to 3 days.
Note
Cracks in cheesecake can be frustrating. To prevent them, be careful not to overbeat the filling, always grease the sides of the pan, keep the oven temperature low (300°F to 325°F is best), and cool the cheesecake slowly—never put it straight into the fridge.
Coconut Sour Cream
MAKES 1 CUP
One 13.5-ounce can full-fat coconut milk, refrigerated overnight
1 tablespoon coconut yogurt, store-bought or homemade (this page)
1 teaspoon lemon juice
1 tablespoon maple syrup
½ teaspoon vanilla extract
1.Spoon the solid coconut cream that has risen to the top of the can into the bowl of a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form.
2.Using a rubber spatula, slowly fold in the coconut yogurt, lemon juice, maple syrup, and vanilla. Transfer the sour cream to a metal bowl and refrigerate, covered, until ready to use, for up to 5 days.
SALTY’S CHERRY HAND PIES
Cherry pie is Laurel’s dad’s all-time favorite, and that’s why she named our version after him, who’s lovingly called “Salty” by her mom—though we all agree he is sweet as can be. (That’s another story for another time!) These little hand pies are perfect for an end-of-summer grill-out, and can be made with any fruit filling you like.
MAKES 6 HAND PIES
For the crust
2½ cups almond flour
1 cup arrowroot powder
¼ cup maple syrup
1 large egg
Pinch of Himalayan pink salt
¼ cup coconut oil, solid
FOR THE FILLING
4 cups frozen or fresh cherries, pitted
½ cup maple syrup
Juice of 1 lemon
1 tablespoon arrowroot powder
1 large egg, beaten
1.Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2.MAKE THE CRUST: Combine the flour, arrowroot powder, maple syrup, egg, salt, and coconut oil in a large bowl and mix with a pastry blender or your fingertips until a dough comes together. Gently shape the dough into a ball, cover with plastic wrap, and chill in the freezer for about an hour.
3.Place the dough between two pieces of parchment paper and roll it out ¼ inch thick. Remove the top piece of parchment and, using a paring knife, cut the dough into six 5 × 5-inch squares. Then, use a 1- to 2-inch star-shaped cookie cutter to cut out a star from each square. The goal is that when you fold the square over on the diagonal, the star shape will be in the center of the turnover. Place the squares of dough on the prepared baking sheet with a spatula. Chill in the refrigerator while you prepare the filling.
4.MAKE THE FILLING: In a medium saucepan over medium heat, combine the cherries, maple syrup, and lemon juice. Cook for about 10 minutes, until the mixture begins to boil; then remove the pan from the heat and stir in the arrowroot powder.
5.Place 2 heaping tablespoons of the cherry mixture in the center of each dough square. Fold one corner of the dough up over the cherry mixture to form a triangle, and seal the edges by crimping with fork tines. Don’t worry if there are breaks along the folded edge, just pinch the dough down with your fingertips to reseal.
6.Brush some egg over each hand pie. Bake for about 30 minutes, until golden brown and any cherry liquid dripping out appears thick. Serve immediately or refrigerate for up to 2 days. Rewarm before serving.
SALTED LEMON MERINGUE PIE
Lemon meringue pie is a classic. Being lemon-obsessed girls (Laurel actually eats lemons like apples while Claire looks on, completely mystified), we agree this pie is one of our personal favorites. The touch of salt brings out the sweetness and bright flavors in this pie, while the meringue floats on top like a cloud. The filling will need to set in the refrigerator, so be sure to plan ahead.
MAKES ONE 9-INCH PIE
For the crust
2 tablespoons coconut oil, solid, plus more for greasing the pan
2 cups almond flour
1 tablespoon maple syrup
½ teaspoon Himalayan pink salt
FOR THE FILLING
½ cup maple syrup
¼ cup arrowroot powder
6 large egg yolks
Grated zest and juice of 4 lemons
1½ tablespoons coconut oil, solid
FOR THE MERINGUE
6 large egg whites, at room temperature
1 teaspoon cream of tartar
Pinch of Himalayan pink salt
3 tablespoons maple syrup
1.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
2.MAKE THE CRUST: Combine the coconut oil, flour, maple syrup, and salt in a medium bowl and mix with a pastry blender until a dough comes together. It will be a bit sandy in texture, not a sticky dough. Lightly press the dough into the pie pan and bake for about 15 to 20 minutes, until light golden brown.
3.MAKE THE FILLING: In a medium saucepan over medium heat, stir together the maple syrup and arrowroot powder. Add 1 cup water and bring the mixture to a simmer. To prevent the eggs from curdling, temper them first: In a small bowl, add a small amount of the maple mixture to the beaten egg yolks in a constant drizzle, stirring to combine. Once you’ve added about one-fourth of the maple mixture, add the egg mixture slowly back to the saucepan of the maple mixture, whisking constantly to combine. Mix in the lemon zest and juice, and return the mixture to a simmer. Cook for 3 to 5 minutes, until thickened, then remove the mixture from the heat and stir in the coconut oil.
4.Pour the filling into the piecrust and place in the refrigerator to set for at least 4 hours, then prepare the topping.
5.MAKE THE MERINGUE: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat on high for 3 minutes until stiff peaks form, then slowly add the maple syrup.
6.Dollop the meringue all over the chilled filling to the edge of the crust. Toast with a butane torch or carefully broil, checking it every 30 seconds. Serve immediately or refrigerate for up to a day before serving.
CARAMEL CHOCOLATE BANANA CREAM PIE
We started with our favorite banana cream pie, and then kept adding more delicious ingredients to it—chocolate in the crust, a swirl of caramel, grated chocolate on top. And we like this pie even better with the slightest dusting of salt, which really brings out the caramel notes. It’s delicious served sliced, but also wonderful as banana pudding served in a bowl.
MAKES ONE 9-INCH PIE
For the crust
¼ cup coconut oil, solid, plus more for greasing the pan
2½ cups almond flour
3 tablespoons 100% unsweetened cacao powder
¾ cup plus 1 tablespoon arrowroot powder
¼ cup maple syrup
1 large egg
Pinch of Himalayan pink salt
¾ cup Vegan Caramel (this page)
FOR THE FILLING
3 cups full-fat coconut milk
1 tablespoon gelatin powder
3 large egg yolks
¼ cup maple syrup
2 teaspoons vanilla extract
¼ teaspoon Himalayan pink salt
2 bananas, sliced
Coconut Whipped Cream (this page), for serving
100% cacao unsweetened baking chocolate shavings, for garnish
1.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
2.MAKE THE CRUST: Combine the flour, cacao powder, arrowroot powder, maple syrup, coconut oil, egg, and salt in a large bowl and mix with a pastry blender until a dough forms. Gently shape into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3.Roll out the dough about ¼ inch thick. Place in the pie pan, trim any excess, and bake for about 10 minutes, until set. Allow to cool, then pour ½ cup of the caramel into the crust and smooth into an even layer. Chill in the refrigerator for at least 30 minutes.
4.MAKE THE FILLING: Pour the coconut milk into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soften for about 5 minutes. In a medium bowl, whisk together the egg yolks, maple syrup, and vanilla.
5.Cook the coconut milk and gelatin, whisking, over low heat until smooth and warm, about 5 minutes. Add a cup of the warm coconut milk mixture to the egg yolk mixture, stirring constantly. Pour the entire yolk mixture into the saucepan and mix well. Add the salt and, whisking constantly, simmer for about 10 minutes, until the filling begins to thicken. The custard is ready when it coats the back of a spoon. Allow to cool for 1 hour, then pour it into the cooled crust and refrigerate for 8 hours or overnight.
6.To serve, arrange banana slices over the chilled custard and top with the coconut whipped cream, the remaining ¼ cup caramel, and shaved cacao.
Note
The custard filling needs to set overnight, so be sure to plan ahead.
LAUREL’S BAKLAVA PIE
Any good Grecian girl loves her baklava! Laurel created this recipe in honor of her favorite traditional Greek treat, which was central to our early years of friendship. The first thing we baked together was an orange- and cinnamon-infused baklava. We wanted to be sure this pie was just as flavorful as that was—and it is. Disclaimer: This pie smells sinfully good while baking, and tastes even better as you take your first bite.
MAKES ONE 9-INCH PIE
For the crust
2 tablespoons coconut oil, solid, plus more for greasing the pan
2 cups almond flour
1 tablespoon ground cinnamon
1 teaspoon Himalayan pink salt
2 tablespoons maple syrup
FOR THE FILLING
¼ cup date paste, store-bought or homemade (this page)
1 cup honey
Rind from 1 orange
3 cinnamon sticks
3 large eggs
¼ cup coconut oil, solid
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon Himalayan pink salt
3 cups walnuts, coarsely ground
1.Preheat the oven to 350°F. Line a 9-inch pie pan with a parchment paper round and grease the pan with coconut oil.
2.MAKE THE CRUST: In a medium bowl, stir together the coconut oil, flour, cinnamon, salt, and maple syrup until a dough forms. Lightly press the dough into the pie pan. Set aside while you prepare the filling.
3.MAKE THE FILLING: Pulse together the date paste and honey in a blender or food processor until the mixture becomes liquid. Transfer the mixture to a medium saucepan set over medium heat and add the orange rind and cinnamon sticks. Simmer for 10 minutes, until the syrup is very aromatic and slightly thickened. Remove the orange rind and cinnamon sticks, and allow the mixture to cool completely.
4.In a medium bowl, beat the eggs, coconut oil, vanilla, cinnamon, and salt until smooth. Gradually add the syrup and walnuts, stirring to combine well. Pour the filling into the crust and bake for 40 to 50 minutes, until set. Serve warm or at room temperature, or refrigerate for up to 5 days.
SUMMER STRAWBERRY TART
Delicate coconut whipped cream topped with beautiful fresh berries—what more could you ask for? We wanted to create a pie that highlights summer’s bountiful produce. This pie shows the simplistic beauty we always strive for at Sweet Laurel, letting nature take its turn and showing off its beautiful accents. Inspired by a tart Claire enjoyed on her springtime honeymoon in Rome, this is our favorite pie to enjoy on long summer evenings, when a high-maintenance dessert is the last thing on your mind. Try it with any peak-season summer fruit. Ripe cherries, small French plums…anything from the farmer’s market would be a wonderful addition to this recipe.
MAKES ONE 9-INCH TART
2 tablespoons coconut oil, solid, plus more for greasing the pan
2 cups plus 2 tablespoons almond flour
¼ teaspoon Himalayan pink salt
1 tablespoon maple syrup
1 large egg
2 cups Coconut Whipped Cream (this page)
4 cups strawberries, mix of whole, halved, and sliced
1.Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
2.In a food processor fitted with the chopping blade, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10 to 12 minutes, until light golden brown.
3.Remove the crust from the oven and allow to cool completely. Fill the crust with coconut whipped cream and top with strawberries. Slice and serve. This is best the same day it is made, but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.
PEAR FRANGIPANE GALETTE
Few things seem more effortless than a rustic galette, a hand-made tart. It has this air of, “Oh, this? I just whipped it up with the pears from my garden.” Of course, most of us aren’t living in such a hostess fantasy, but serving up this simple galette can help us feel one step closer to it. We love this recipe with fall pears atop a pillow of sweet frangipane. It’s not too sweet, and makes a lovely, simple end to a casual dinner.
MAKES ONE 8-INCH TART
For the filling
2 to 3 pears, peeled, halved, and cored
1 teaspoon fresh lemon juice
1 tablespoon ground cinnamon
1 cup blanched almonds
¼ cup coconut oil, melted
3 tablespoons date paste, store-bought or homemade (this page)
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon Himalayan pink salt
FOR THE CRUST
2 cups almond flour
½ cup arrowroot powder
¼ teaspoon Himalayan pink salt
¼ cup coconut oil, solid
3 tablespoons maple syrup
1 teaspoon vanilla extract
Two-Ingredient Ice Cream (this page) or Creamy Dairy-Free Ice Cream (this page), for serving
1.Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2.MAKE THE FILLING: Slice the pear halves into 8 pieces each, then place the slices in a medium bowl and toss together with the lemon juice and cinnamon.
3.Pulse the almonds, coconut oil, and date paste in a food processor until you have a cohesive paste. Add the eggs, vanilla, and salt and pulse again until smooth.
4.MAKE THE CRUST: In a medium bowl, whisk together the flour, arrowroot powder, and salt. In a separate medium bowl, combine the coconut oil, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a dough comes together.
5.Place the dough between two pieces of parchment paper and roll it about 10 inches wide and ⅛ inch thick. Remove the top piece of paper and spoon the date filling into the center, leaving a 1-inch border all around. Arrange the pears on top of the date filling in a windmill pattern. Fold the dough edges up over the filling, pressing down to secure. Bake for 25 to 30 minutes, until the pears are tender and the crust is golden brown. Serve immediately with a scoop of ice cream or refrigerate for up to 2 days; rewarm before serving.
Note
You can try this recipe with practically any fruit, but we especially love it with summer stone fruits.
ZESTY LIME PIE with COCONUT CRUST
This lime filling pairs especially well with the coconut crust, giving you bright, tropical flavors in every bite. This same concept works beautifully with any citrus you prefer—or even passion fruit if you can find it. The custard filling needs to set overnight, so be sure to plan ahead.
MAKES ONE 9-INCH PIE
For the crust
2 tablespoons coconut oil, melted, plus more for greasing the pan
1½ cups almond flour
2 tablespoons unsweetened shredded coconut
½ teaspoon Himalayan pink salt
2 tablespoons maple syrup
FOR THE FILLING
3 large eggs
½ cup maple syrup
½ cup full-fat coconut milk
½ cup fresh lime juice, plus grated zest of 1 lime
2 tablespoons arrowroot powder
Lime Coconut Whipped Cream (this page), for serving
1.Preheat the oven to 350°F. Generously grease a 9-inch pie or tart pan with coconut oil.
2.MAKE THE CRUST: In a medium bowl, whisk together the flour, shredded coconut, and salt. In a separate medium bowl, combine the maple syrup and coconut oil. A little at a time, add the dry ingredients to the wet, stirring until a dough comes together. Gently press the dough into the pie pan and bake for about 12 minutes, until golden brown. Allow to cool completely.
3.MAKE THE FILLING: In a large bowl, whisk together the eggs and maple syrup. Add the coconut milk, lime juice and zest, and arrowroot powder and whisk until completely smooth.
4.The piecrust can easily get overcooked, so for this recipe we like to shield the edges with strips of aluminum foil. Reduce the oven temperature to 325°F. Pour the filling into the crust. Bake for 30 to 40 minutes, until the pie is set at the edges and barely jiggly in the middle. Refrigerate for at least 8 hours. Top with lime coconut whipped cream before serving. The pie will keep in the fridge for up to 2 days.
NO-BAKE CHEESECAKE with SIMMERED APRICOTS AND PISTACHIO CRUST
A vegan “cheesecake” with dried fruit and a nut crust doesn’t sound particularly sexy, but when the cheesecake is decadent and creamy, the dried fruit is rendered soft and syrupy, and the nut crust is dotted with gem-like pistachios, it’s hard to pass up a slice. This recipe is our favorite “break open in case of emergencies” dessert, because it can be made weeks ahead of time and will delight even the pickiest eaters. The best part is the versatility. The crust can be made with any nut; the filling can have fruit zest, spices, or cacao added; and the syrupy topping can be made with any dried fruit—cherries, figs, prunes, you name it.
SERVES 16 TO 20
For the crust
2 cups coarsely ground pistachios
¼ teaspoon Himalayan pink salt
1 tablespoon coconut oil, melted
¼ cup date paste, store-bought or homemade (this page)
FOR THE FILLING
3 cups raw cashews, soaked overnight in water
⅔ cup fresh lemon juice
⅔ cup coconut oil, melted
1¼ cups coconut cream (about two 13.5-ounce cans of full-fat coconut milk)
1 cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon Himalayan pink salt
FOR THE TOPPING
1½ pounds pitted dried apricots (or any dried fruit) (about 50 apricots)
1 cup maple syrup
2 cinnamon sticks
Zest of 1 orange
2 cups fresh orange juice
1.Line a 9 × 13-inch baking dish with parchment paper, letting the paper hang over the sides for easy removal.
2.MAKE THE CRUST: Combine the pistachios, salt, coconut oil, and date paste in a medium bowl and stir into a pliable dough. Firmly press the mixture into the lined dish. Set aside.
3.MAKE THE FILLING: Drain the cashews, then place in a blender along with the lemon juice, coconut oil, coconut cream, maple syrup, vanilla, and salt. Blend until very smooth and velvety. Be sure there aren’t any chunks of cashew. If the mixture proves too thick to puree smoothly, just add a little of the leftover coconut liquid from the can, a tablespoon at a time.
4.Pour the mixture over the crust. Lift up the pan and tap it on the counter a few times to release any air bubbles, then cover with plastic wrap and freeze until set—4 to 6 hours. You can then hold it in the fridge until you’re ready to finish.
5.MAKE THE TOPPING: In a medium saucepan over medium-high heat, combine the apricots, maple syrup, cinnamon sticks, orange zest, orange juice, and 1 cup water. Bring to a boil, then reduce to a simmer and cook for 45 to 50 minutes, until the liquid has turned to syrup and the fruit is completely tender. You should be able to cut and bite through it without much effort. If it needs more time, cook it for another 5 minutes and test it again.
6.Strain the fruit into a bowl to cool completely, about 1 hour (or less in the fridge). Discard the cinnamon sticks and orange zest. In the same saucepan, reduce the remaining syrup over medium heat for another 15 minutes, or until it becomes thick and syrupy. Set aside to cool completely. We usually pour the syrup back over the fruit and hold it in the fridge until we’re ready to use it.
7.To serve, take the cheesecake from the fridge and spoon the fruit on top, covering the whole cheesecake. Drizzle with syrup. If you’re making this ahead of time, keep the cheesecake and fruit with syrup separate until serving. The cheesecake can be made a week beforehand if kept in the freezer, and the fruit 2 weeks ahead if refrigerated in a sealed container.
Notes
We like to keep our ingredients as clean as possible, so any dried fruit we work with is sulfite-free. This means the fruit tends to have a ruddier, browner hue, but it still has the same fabulous flavor.
The topping can be made weeks ahead of time if refrigerated in a sealed container, and is delicious as a dessert or porridge topping. It can also be turned into a delicious jam by simply pureeing the fruit and syrup.
MATCHA CUSTARD PIE with PISTACHIO CRUST
We knew a creamy custard pie would contrast beautifully against the fresh, earthy, and slightly bitter notes of our favorite powdered green tea. With pistachios in the crust, every bite of this dessert has a pop of gorgeous green. For the most vibrant pie, be sure to use fresh matcha. The pie needs to set overnight, so be sure to plan ahead.
MAKES ONE 9-INCH PIE
For the crust
2 tablespoons coconut oil, melted, plus more for greasing the pan
2 cups coarsely ground pistachios
¼ teaspoon Himalayan pink salt
1 tablespoon maple syrup
1 large egg
FOR THE FILLING
One 13.5-ounce can full-fat coconut milk
2 tablespoons honey
4 large eggs
2 tablespoons matcha powder, sifted, plus more for serving
1.Preheat the oven to 325°F. Grease a 9-inch springform pan with coconut oil and securely cover the exterior of the pan with foil to cover the bottom and up the sides.
2.MAKE THE CRUST: In a medium bowl, stir until well combined the coconut oil, pistachios, salt, maple syrup, and egg. Firmly press the mixture into the base of the springform pan and set aside.
3.MAKE THE FILLING: In a teakettle or a medium pot, bring 2 to 3 cups of water to a boil over high heat (you’ll want this for the water bath). In a separate medium pot, bring the coconut milk and honey to a simmer over medium heat, simmering for 5 minutes. Remove from the heat.
4.In a medium bowl, whisk together the eggs and matcha. To prevent the eggs from curdling, temper them first. In a small bowl, add a small amount of the coconut mixture to the eggs and matcha in a constant drizzle, stirring to combine. Once you’ve added about one-fourth of the coconut mixture, add the egg and matcha mixture slowly back into the saucepan of the coconut mixture, whisking constantly to combine.
5.Place the springform pan in a baking dish at least 2 inches deep, and pour in hot water so it covers the bottom inch of the springform. Pour the filling into the springform and bake for 45 to 60 minutes, until the filling is set around the edges but jiggles a bit in the center. Refrigerate the pie for 8 hours or overnight to finish setting. Serve with a heavy dusting of matcha on top. The pie will keep in the fridge for up to 3 days.
CLASSIC SWEET POTATO MAPLE PIE
Sliceable velvet, that’s what this pie is. Delicately spiced and beautifully hued, this unexpected alternative to pumpkin pie is one of our Thanksgiving favorites. It’s subtler than typical holiday desserts and perfectly delicious.
MAKES ONE 9-INCH PIE
For the crust
2½ cups almond flour
1 cup arrowroot powder
Pinch of Himalayan pink salt
¼ cup coconut oil, solid, plus more for greasing the parchment
¼ cup maple syrup
1 large egg
FOR THE FILLING
1 pound sweet potato
⅓ cup coconut oil, solid
½ cup maple syrup
½ cup full-fat coconut milk
2 large eggs
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1.MAKE THE CRUST: In a medium bowl, whisk together the flour, arrowroot powder, and salt. Cut the coconut oil into the dry ingredients with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea-size. Stir in the maple syrup and egg until fully incorporated. Gently shape the dough into a ball, cover with plastic wrap, press into a disk, and chill in the freezer for about 2 hours.
2.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
3.Place the chilled pie dough between two large pieces of parchment, sprinkling the top of the dough with a little arrowroot to prevent sticking. Roll it into a circle about ⅛ inch thick and 11 inches wide. Roll the dough up around the rolling pin—don’t worry if it cracks a little—then roll it across the pie pan and gently press the dough in place. Press any cracks together. Trim the edges and decorate however you prefer, though we usually keep it very simple, with a basic smooth or fluted edge. Prick the pie dough with a fork all over, to prevent it from rising in the oven. Pop the crust back in the fridge for 10 minutes to chill.
4.Bake the piecrust for 15 minutes, until firm but not golden brown. Let cool while you work on the filling.
5.MAKE THE FILLING: Boil the whole sweet potato in a medium pot of water over medium heat for 40 to 50 minutes, or until tender. (You can also microwave the potato for 10 to 15 minutes.) Run cold water over the sweet potato and remove the skin.
6.Put the sweet potato in a medium bowl and break it into chunks. Add the coconut oil and beat until smooth with an electric mixer. Mix in the maple syrup, coconut milk, eggs, nutmeg, cinnamon, and vanilla. Continue beating on medium speed until the mixture is smooth. Pour the mixture into the prebaked piecrust.
7.Bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean. Cool completely before serving.
Note
For the best results and easiest handling, keep the pie dough thoroughly chilled. As you’re rolling or shaping it, it should feel cold to the touch. If not, just pop the dough back in the fridge for 10 minutes to rechill.
CHOCOLATE-STRAWBERRY MELT-AWAY PIE
Melt-away pie has such a romantic sound to it. Like warm summer nights giving way to fall, it has an ephemeral quality. But in truth, it’s simply an ice cream pie, and it couldn’t be easier to put together. The base is a piecrust with ice cream filling, and the toppings can be whatever sundae fantasy you feel like that day. We love the combination of strawberry and chocolate, especially with crunchy streusel on top, but any flavor pairing will work.
MAKES ONE 9-INCH PIE
For the crust
¼ cup coconut oil, solid, plus more for greasing the pan
2½ cups almond flour
3 tablespoons 100% unsweetened cacao powder
¾ cup plus 1 tablespoon arrowroot powder
Pinch of Himalayan pink salt
¼ cup maple syrup
1 large egg
FOR THE FILLING
1 quart Strawberry Ice Cream (this page)
1 cup strawberries, sliced ⅛ inch thick
1 cup streusel (see this page)
5 ounces 100% cacao unsweetened baking chocolate, melted
1.Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil.
2.MAKE THE CRUST: In a medium bowl, whisk together the flour, cacao powder, arrowroot powder, and salt. Cut the coconut oil into the dry ingredients with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea-size. Stir in the maple syrup and egg until fully incorporated. Gently shape the dough into a ball, cover with plastic wrap, press into a disk, and chill in the freezer for about 2 hours.
3.Roll out the dough about ¼ inch thick and 11-inches wide. Place in the pie pan by rolling the dough up around the rolling pin and gently placing in the pan. Trim any excess, and bake for about 10 minutes, until matte and firm to the touch. Allow it to cool completely.
4.MAKE THE FILLING: To make the ice cream extra easy to spread, whip it with an electric mixer for a minute or two until creamy and soft, but not melting. Immediately spread the ice cream into the cooled piecrust. Cover with plastic wrap and freeze for at least an hour, until set.
5.To serve, top the pie with fresh strawberries, streusel, and a drizzle of melted cacao. Eat immediately, or hold in the freezer for up to an hour with the toppings.
Note
Ice cream pie is even easier than ice cream cake. Any combination of piecrust and ice cream will work, and the crust and ice cream base will keep in your freezer indefinitely, ready to decorate at a moment’s notice. Our graham cracker crust (see this page) and coconut crust (see this page) are both delicious options.
