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Kimberly Flanagan​​

Frozen Pineapple Pie

Ingredients

Directions

Crust
🍍 1 package of Graham Crackers
🍍 4 Pitted Dates
🍍 1/4 cup Vegan Butter, melted

Filling
🍍 1 Frozen Pineapple, Cubed
🍍 3/4 Cup Almond Milk
🍍 1/2 tsp vanilla drops

Topping
🍍 1 can FULL FAT Coconut Cream
🍍 3 Tablespoons Powdered Sugar
🍍 1/2 tsp vanilla drops
🍍 1 tbsp cornstarch or thickening agent (optional) 


For crust
⋆ Blend ALL ingredients together until well combined.
⋆ Press into pie pan (I recommend using a springform 10"         pan)
⋆ Set Aside.

For Filling:
⋆ Add ALL of the frozen pineapple into high speed blender.
⋆ Add Vanilla drops
⋆ Blend until combined. 
⋆ Pour milk in while still blending, almost the same way you would make a traditional milkshake.
⋆ Pour onto crust
⋆ FREEZE for at least 3 hours or overnight

For Topping:
⋆ BE SURE your can of coconut milk is chilled! Store it in the refridgerator hours before making.
⋆ Carefully remove lid off of the can and scoop out ONLY the cream coconut (this should all bt on the top of the can). Do NOT use the liquid.
⋆ Add to CHILLED bowl and use a hand mixer and whip for 1 minute. 
⋆ Add powdered sugar and vanilla and whip again until desired consistency (About 1 more minute)
⋆⋆ IF it is just not coming together for you, add thickening agent and rewhip! You should be good to go! 

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Recipe Video​​
See this incredible dessert in action!!