Tag Archives: pie

Primal Cherry Pie


My new roommate is bringing all sorts of life and goodness to our home! She planted a small garden which I am thrilled to start incorporating into my food, and this weekend she went Cherry Picking in Leona Valley at Villa del Sol, bringing home a heap of beautiful Rainier and Bing cherries. When she asked me if I wanted to make a pie with these beauties, of course I set right out looking for a Primal or Paleo pie recipe to start from. I couldn’t think of anything better to bake in honor of Father’s Day since cherries are my Dad’s favorite, especially the Rainier. I just wish he had actually been there to eat it! I described it to him over the phone as I was baking and he fully approved of the recipe. I will have to convince my mom to make it for his Birthday next week while the cherries are still in season. The result was a light, fresh, and delicious guilt-free dessert. If you want to spring for that extra indulgence, try this with a scoop of greek frozen yogurt (you could even make your own in the blender or a VitaMix) or fresh whipped cream (check out how to make whipped coconut cream here!).


Paleo Pie Crust (Adapted from Elana’s Pantry) (Difficulty-Easy)

  • 2 1/2 c. almond meal
  • 1 tsp. salt
  • 2 Tbsp. organic extra virgin coconut oil
  • 3 Tbsp. raw honey
  • 1 organic free range egg, at room temperature

Preheat oven to 350°F. Place almond meal and salt in food processor and pulse briefly. Add coconut oil, honey and egg and pulse until mixture forms a ball. Press dough into a 9-inch pie pan. Bake 10-12 minutes, or until just golden brown. The crust will bake again after it is filled.

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Paleo Cherry Pie (Adapted from Appetite for Discovery) (Difficulty-Easy; Serves 8-10)

Pie Filling:

  • 6 c. pitted fresh cherries
  • 1/4 c. water
  • 2 Tbsp. arrow root powder
  • 1 tsp. vanilla extract
  • 2 Tbsp. honey

Crumble Topping:

  • 1/2 c. slivered almonds
  • 1/2 c. unsweetened shredded coconut
  • 1 organic free range egg at room temperature
  • 2 tsp. cinnamon

Make the Filling: Mix the ground arrowroot with the water in a small bowl and add to a large saucepan with the rest of the filling ingredients. Simmer on a low heat for about 10 mins, stirring occasionally, until the cherries have softened but are still holding their shape and some syrup has formed.

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In a bowl, mix the topping ingredients together and set aside.

Fill the baked pie crust with the cherry filling and then generously sprinkle over the topping. Bake for 15 mins at 350°F or until top is golden brown, turning half way through. Allow to cool before carefully transferring to a plate.

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White Chocolate Key Lime Pie


I have always loved key lime pie, but when I realized it is usually made with sweetened condensed milk, I shied away from making it myself. For some reason, it just really freaks me out to have milk sitting in a can on a shelf. So when I saw this recipe for White Chocolate Key Lime Pie on Pinterest (no condensed milk included!), I thought what a great simple recipe, and easy enough to make Primal! When I visited Boston, my amazing coworkers from my old job there threw me a little potluck dinner party. When I lived there we would often have these events, and we always had such a fun time making new dishes for each other. Generally I’d bring dessert, so it was only right for me to keep that tradition going. We were going to barbecue so I thought this was a perfect opportunity to test the recipe. Not surprisingly, Boston decided 4 days of straight rain was most appropriate for Memorial Day Weekend, so our barbecue quickly changed to a pizza party. But I wasn’t giving up the pie! Had I not been so lazy and lethargic from the rainy weather maybe I would have attempted a Primal version. Alas, I stuck to the simple recipe for the first go round, though, for a primal version I would simply swap the graham cracker crumbs for almond meal (and maybe add some coconut), search for the most natural white chocolate I could find (with no corn syrup of course), and substitute the sugar for honey. Since the white chocolate is already so sweet you wouldn’t need much.

**My apologies for the pictures–my friend’s kitchen was not ideally lit for blogging, but I am VERY grateful I had a cozy place to stay and kitchen to use.


White Chocolate Key Lime Pie (Adapted from Kitchen Simplicity) (Difficulty-Easy; Serves 12)

For the Crust:

  • 1 1/4 c. graham cracker crumbs
  • 1/2 c. macadamia nuts, toasted and chopped
  • 1/4 c. sugar
  • 3 Tbsp. butter, melted

For the Filling:

  • 1 c. organic whipping cream
  • 11 oz. white chocolate
  • 1 1/2 Tbsp. sour cream
  • 1 1/2 tsp. organic lime zest
  • 1/3 c. lime juice
  • Garnish: lime slivers and chopped white chocolate

Make the Crust: Preheat the oven to 350°F. Toast macadamia nuts until lightly toasted, 5-7 minutes, and set aside to cool. Combine, graham cracker crumbs, chopped macadamia nuts, sugar and melted butter in a medium bowl. Press evenly onto the bottom and up the sides of a pie plate. Bake 12-15 minutes or until golden brown. Cool for 30 minutes before filling.

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Make the Filling: Melt together cream and white chocolate in a small saucepan set over low heat. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.

Garnish with limes slices and chopped chocolate if desired.

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Macadamia Cream Pie


Our second Thanksgiving dessert was this heavenly macadamia cream pie requested by my brother. He had seen it in a recent edition of the Food Network Magazine. They made a simple pastry crust for this, but I thought that would be too bland since macadamias don’t have an exceptionally strong taste, especially in a cream filling. So I created my own crust, and I’m so happy I did. The coconut macadamia graham cracker crust was loaded with flavor and went perfectly with the subtle white chocolate macadamia cream filling and fresh whipped cream topping. YuM!

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup salted macadamia nuts, toasted and finely chopped
  • 1/4 cup toasted sweetened coconut
  • 1 Tbsp. brown sugar
  • 1 stick unsalted butter, melted

Preheat oven to 350 degrees. Combine graham cracker crumbs, chopped macadamia nuts, sweetened coconut and brown sugar with a wooden spoon. Add melted butter and combine until ingredients start to clump together. Pour into a 10″ pie dish and pat crust on bottom and sides of pie dish with your fingers. When the crust is evenly distributed, bake for 15 minutes. Let cool.



 For the pie filling: (slightly adadpted from Food Network Magazine)

  • 1 3/4 cups whole milk
  • 1/2 cup salted macadamia nuts, toasted and finely chopped
  • 2 large eggs at room temperature, separated
  • 3/4 cup granulated sugar
  • 1/2 cup cornstarch
  • 1 tablespoon vanilla extract
  • 3 ounces white chocolate, finely chopped

Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.


For the topping: (slightly adapted from Food Network Magazine)

  • 3/4 cup cold heavy cream
  • 1 tablespoon confectioners’ sugar
  • 1/4 cup salted macadamia nuts, toasted and chopped
  • 3 tablespoons sweetened shredded coconut, toasted

Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners’ sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge and center of the pie. Top with the macadamia nuts and toasted coconut.