- 1 can crushed pineapple (20 oz)
- 1 can coconut cream (13.5 oz)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tbsp pure maple syrup OR pinch uncut stevia
- 3 tbsp virgin coconut oil
- optional pie crust (I used my Gluten Free Pie Crust Recipe in an 8.5-inch springform)
To make the pie, blend all ingredients except the optional crust until very smooth. Pour into a prepared pie crust in an 8 inch or 8.5 inch pan OR into the bottom of an 8.5-inch springform pan. Freeze 4 hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.View Nutrition Facts