Pie In A Jar

Let’s face it: everyone loves pie. Okay, I don’t KNOW everyone but everyone that I DO know, loves pie. I’m talking pie in any form…. shake form, pudding form, frozen, baked, raw, savory, sweet… any kind. My favorite baked pie is probably apple – good ol’ classic. My husband LOVES coconut cream. My other favorite is cheesecake – yes it has cake in the name but to me; it more closely resembles a pie than a cake. I have one problem with pies and cakes…. and that’s leftovers. Typically, when you make a pie, it serves 8 or more people. If you are making a pie for a gathering, that’s okay. However, if you just want a slice of pie – not a whole pie – then you have a lot of leftovers. That’s why I love the idea of pie in a jar. Make as many (or as few) jars as you like! Plus, you can flavor them differently like I did these! These are pies that resemble a cheesecake but they are raw, dairy free, vegan, gluten free, grain free, paleo, etc. Basically, they are delicious and healthy – the best of both worlds!

pie in a jarBase Filling (makes about 4 servings)
1/2 cup raw cashews, soaked overnight and rinsed
1/2 cup plain dairy free yogurt (coconut or almond works great)
1 Tbsp coconut concentrate (or manna/butter)
1 tsp vanilla

  • In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

Blueberry Peach makes 1 serving
1/4 cup pistachios
1 Tbsp coconut flakes
1 date (or 1 Tbsp raisins)
1 tsp coconut oil
2-3 Tbsp base filling
4 thin slices of peaches *see note below*
6-8 blueberries
Dash of cinnamon
Dash of ginger
1 tsp coconut whipped cream *see note below*

  • In a blender or Magic Bullet, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve

Coconut Cream
1/4 cup raw almonds (or other nut)
1 Tbsp coconut flakes
1 date (or 1 Tbsp raisins)
1 tsp coconut oil
2-3 Tbsp base filling
1/4 cup toasted coconut flakes
2-3 Tbsp whipped coconut cream

  • In a blender or Magic bullet, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

*Blueberry Peach filling: I love the combination of blueberries and peaches during the summer. I like to simply cook sliced peaches and blueberries in a saucepan to have on hand. Simply place peach slices and blueberries in a medium saucepan with about 1 Tbsp coconut oil. Cook over medium heat for about 10 minutes or until fruit is soft. This filling works wonderfully in the “pie in a jar”.
*Whipped Coconut Cream: place a can of coconut milk in the fridge for a few hours. Turn can over and open. Pour out the liquid – reserve for smoothies or something else. Place the thick cream in a mixing bowl. Using the whisk attachment, blend until smooth and whipped. Add in vanilla, honey, cinnamon or other spices if you like for various flavors. Refrigerate for up to 3-5 days.


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