No Bake Peanut Butter Mousse Pie

No Bake Peanut Butter Mousse Pie


Finally a No Bake recipe!

And what could be better  when you have no oven, than a No Bake Peanut Butter Mousse Pie with a pretzel crust?

Yes I said Pretzels! Pretzels and peanut butter and chocolate are the cats pajamas!

Read More →

How to Make Pie Shells


Have you ever made a homemade pie shell?

Now of course you can pick up a couple of frozen shells pre-made in the freezer section of your local supermarket and save yourself some time; and I confess I have done this from time to time in a pinch!

But nothing compares to the simplicity and uniqueness of a homemade, flaky, tender, buttery pie crust.

Read More →

Pear and Apple Strudel

Pear and Apple Strudel

I feel like the pear fruit is a highly under rated fruit and why I decided to feature it in my recipe for Pear and Apple Strudel

Now let me preface this entire tutorial by saying, I know my recipe for making strudel is not a true Austrian Strudel Dough which gets stretched and pulled across the entire table so thin that you can read a newspaper through it!

Read More →

Apple Pie Recipe

Apple Pie

We all need a favorite Apple Pie Recipe.

It’s like one of the first things we ever make as budding bakers right?!

I have made so many versions of apple pie recipes over the course of my baking life so far.

Read More →

Vegan Pumpkin Cream Pie

Pumpkin Cream Pie

Pumpkin Cream Pie

A new spin on the classic Pumpkin Pie recipe!

This  year it is vegan, in a tart shell and with a 3 nut crust! Oh yeah!

This vegan pumpkin cream pie, tart or whatever you want to call it is like two desserts in one because that nut crust just won’t quit!

It is so delicious just on it’s own, but then pile on that creamy pumpkin pie filling and you are in pumpkin heaven! I promise!

So whether you have some dairy or egg allergy people at your Thanksgiving dinner this year or you just want to follow a cruelty free lifestyle like me! HERE IS YOUR RECIPE!


Oh by the way- easy easy homemade VEGAN sweetened condensed milk! Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup volume

Pumpkin Cream Pie
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before
To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume
I am using a 10" Tart Pan but you can make this into a pie just the same
Serves: 1- 10" Tart
  • For the Nut Crust:
  • 3 Cups of your nut of choice (450g)
  • Coconut Oil 3 tablespoons (45ml)
  • Maple Syrup 2 Tablespoons
  • Ground Cinnamon 1 teaspoon
  • For the Pumpkin Pie Filling:
  • Pumpkin 1¼ cup (360g)
  • Egg Replacer 4½ teaspoons
  • Warm Water 6 Tablespoons
  • Granulated Sugar ½ cup (100g)
  • Cinnamon 1 teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Salt ¼ teaspoon
  • Almond milk ½ cup (120ml)
  • Vegan Sweetened Condensed Milk ¾ cup
  • For the Coconut Cream Topping
  • Whip the cold fat part of the coconut milk can with ¼ cup confectioners sugar and 1 teaspoon vanilla extract
  1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil and maple syrup
  2. Press into the tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
  3. Add warm water to the egg replacer and whisk smooth
  4. Combine all the ingredients together in a large mixing bowl and whisk smooth
  5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
  6. Cool completely then whip the coconut fat with the confectioners sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream

Read More →

Coconut Custard Pie Recipe

Coconut Custard Pie

Coconut Custard Pie

The Coconut Custard Pie Recipe is one of those pies that is so unbelievably delicious ~ but rarely made!

Why is that!??

I feel like it mostly makes an appearance around Thanksgiving or Christmas time, but not so much before, after or in between!

I am here to change that and make the coconut custard pie a staple all year round!

With this new recipe twist on a traditional classic egg custard pie, the addition of coconut milk and of course flakes of sweetened coconut makes it out of this world!

For those who want to take it a step further and turn this baby into a Coconut Cream Pie! By all means, pile on that whipped cream and you have yet another fabulous twist!

(I feel like I almost did that when I dropped that hefty portion of whipped cream onto my slice for the photo! LOL  Who ever said less was more was an idiot!)

5.0 from 1 reviews
Coconut Custard Pie Recipe
Prep time
Cook time
Total time
Prepare yourpie dough and pie shell in advance and blind bake it as shown in the video for 30 minutes on 350°F then turn the oven down to 325°F to bake the pie.
I do prefer to use a pizza stone to bake my pies click here for more
Serves: 1-8" Pie
  • Eggs large 4 (200g)
  • Egg yolks large 2 (36g)
  • Granulated Sugar ½ cup (100g)
  • Nutmeg ¼ teaspoon
  • Vanilla Extract 2 teaspoon (10ml)
  • Salt ¼ teaspoon
  • Whole Milk 2 cups (480ml)
  • Coconut Milk ½ cup (120ml)
  • Sweetened Flake Coconut 1½ cup
  • Whipped Cream for garnish *optional
  1. Combine the sugar with the nutmeg and work it through with your fingers, this ensure that the spice will incorporate into the liquids better
  2. In a large mixing bowl combine all the ingredients together and whisk until well combined
  3. Pour into the prebaked pie shell and then bake at 325° (on a pizza stone if desired) for 50 minutes or until it is set. It will be similar to baking a cheesecake, where the center will be slightly jiggly but not liquidy.
  4. Cool completely before cutting and serving with optional whipped cream and a sprinkle of nutmeg
Coconut custard pie can be served warm or cold- just be sure to allow it to cool completely before cutting.

It will keep fresh for up to 1 week in the refrigerator at all times


Read More →