I have a coconut cream pie to share with you, but if coconut isn’t your thing, no worries. I’ve got you covered with a roundup of more healthy pies from Foodie.com. Check out these beauties:
I’m in a chipper mood this morning. It probably has to do with the fact that I was taking photos for this post and ended up eating a slice of coconut cream pie for breakfast, BUT I’m also pumped because I’m officially a NASM certified personal trainer!!
Back in September/October I took an eight week course through ACAC, a local gym here in Richmond. Once the course finished, I kept putting off the exam until I had “more time” to study. Let’s be real — that never happened. My deadline for taking the exam was March 2 so I studied my tush off all this month and I took the exam yesterday.
I knew it was going to be difficult — especially since I haven’t studied or taken a cumulative exam since college, which is now about 7 years ago (wow, writing that makes me feel old!).
Just as people had suggested, the exam was tough, but I think that’s a good thing considering when you hire an NASM certified personal trainer, you can be sure that they really know their stuff. Thank heavens for study guides! I had a study guide from my course at ACAC but I used this one from Julie’s blog and this one from Gina’s blog as well and they were super helpful. If you’re planning to get certified through NASM, definitely check out those study guides and I also highly recommend the NASM app.
When I completed the exam and found out the results, I was on cloud nine! I forgot how good the feeling of taking an exam and doing well feels. <— I’m the weirdo that used to get excited about the getting back test results in school and college.
In all the excitement, I decided that I should celebrate by getting my nails done. Sadly, they couldn’t squeeze me in at my favorite spot so I came home and made a celebratory pie instead. Totally necessary.
But this pie isn’t your average pie. It’s an energy-boosting pie without processed sugar, flour or butter. It’s bursting with coconut (literally). It’s got coconut oil, shredded coconut, coconut flakes, coconut meat, coconut milk, coconut sugar. See, all the coconut. Oh, and banana!
If you love coconut and are in the mood for a wholesome pie, I highly recommend trying this recipe. It’s delicious. And if you need an excuse to whip up a pie, I’ve got your covered: 1) It’s Friday 2) Today is the last day of National Pie Month 3) March 14 is Pi Day.
I actually found the coconut cream pie recipe here and Veria was kind enough to let me share it.
Like I said, this pie is packed with energy boosting ingredients — which means it’s by no means a low calorie pie. That said, the ingredients are natural and good for you! And it’s vegan, grain-free, gluten-free and nut free. Make it for Pi Day or save the recipe and make it for Easter or Passover!
Recipe from Veria.com, an online extension of the national health and wellness TV network Veria Living. I followed the recipe almost exactly only making a few changes (which I’ve included below). The recipe calls for a 6 inch pie pan but I used a 10 inch pie pan so my crust and filling was a bit thinner.
3 cups coconut flakes
7 Medjool dates, pits removed
1 Tablespoon vanilla
3 Tablespoons hemp seeds
1 Tablespoons coconut oil
Pie Filling: (Yield: 3 cups)
3 large bananas, ripe
1 cup fresh coconut meat from young coconut (about 1 to 2 coconuts depending on thickness of meat)
1/4 cup coconut milk (I used light coconut milk)
1/3 cup coconut sugar
1 Tablespoon vanilla extract
1/4 cup coconut oil
3 Tablespoons white ground chia seeds
Pinch sea salt
1/2 cup shredded coconut, divided
To Make the Crust:
Combine all crust ingredients in a food processor and until well combined and crust starts to stick together. Press into 6-inch fluted pie pan (with removable bottom). Refrigerate or freeze while you make the filling.
To Make the Filling:
Mash up bananas in a large bowl and set aside. In blender, blend coconut meat and coconut milk until smooth. Add a little fresh coconut water if the blades won’t spin easily. Add coconut sugar, vanilla, coconut oil, chia seeds and salt. Blend until incorporated.
Pour into bowl with bananas, add 1/4 cup shredded coconut and gently fold until just mixed.
Pour evenly into the crust. Top with remaining 1/4 cup shredded coconut and refrigerate 4-8 hours or until set. You can also let it set in the freezer.
Serving Size:1 slice
Disclosure: This is a sponsored post with Foodie.com. All opinions are my own.
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