Pineapple Cream Pie

Pineapple Cream Pie

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A COOL dessert! A RAW dessert! A delicious, delectable, smooth, healthy dessert! WARNING: You may be tempted to eat the entire pie in one sitting… or so I’m told.

This Raw Pineapple Cream Pie is one of those treats that surprises everyone—simple ingredients, quick assembly, and a flavor that feels like sunshine in every bite.

We’re incorporating more raw dishes this year, and this recipe has quickly become a favorite for anyone who wants something wholesome without sacrificing that creamy, dessert-like satisfaction. If you’ve ever searched for “raw desserts,” you probably noticed that nearly half of them rely on chocolate or fudge because those bases firm up nicely overnight. Fruity raw pies can be a bit trickier, but worth the effort.

During testing, I learned that agar powder creates ice-crystal textures when chilled overnight, which made the filling less smooth than I wanted. So I returned to using xanthan gum, which gives the pie that rich, velvety consistency without compromising the raw element. You can also scale the recipe easily—just halve the ingredients for a smaller batch, and it sets beautifully.

This pie is perfect for hot days, dessert tables, or anytime you want a refreshing treat that feels indulgent while still staying true to a wholesome, health-forward lifestyle.

Servings: 16 (because you must make 2)

Prep Time: 10 Minutes

Cook Time: 1 Hour (to set)

Total Time: 1 Hour 15 Minutes

Equipment Needed: Measuring Utensils, Can Opener, Blender, Freezer, Cling Wrap

Ingredients:

2 Cups Cashews, Raw

1/3 Cup Maple Syrup

3 Cans Pineapple Juice, 6 oz each

1/2 Can Coconut Cream, Refrigerated

1/4 teaspoon Sea Salt OR Pink Himalayan Salt

1/2 teaspoon Turmeric, for color

2 teaspoons Xanthan Gum, for thickening (I tried Agar 1st)

2 Graham Cracker Crust

Directions:

1. Place all ingredients into blender and blend on HIGH until smooth.

2. Pour the mixture into the Graham Cracker Crust. Cover the pies with Saran Wrap then place pies into the freezer for 1-2 hours.

3. Serve Cold. Thaw for 15 Minutes before serving. Eat & Enjoy!

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Pineapple Cream Pie

Servings: 16 (because you must make 2)

Prep Time: 10 Minutes

Cook Time: 1 Hour (to set)

Total Time: 1 Hour 15 Minutes

Equipment Needed: Measuring Utensils, Can Opener, Blender, Freezer, Cling Wrap

Ingredients:

2 Cups Cashews, Raw

1/3 Cup Maple Syrup

3 Cans Pineapple Juice, 6 oz each

1/2 Can Coconut Cream, Refrigerated

1/4 teaspoon Sea Salt OR Pink Himalayan Salt

1/2 teaspoon Turmeric, for color

2 teaspoons Xanthan Gum, for thickening (I tried Agar 1st)

2 Graham Cracker Crust

Directions:

1. Place all ingredients into blender and blend on HIGH until smooth.

2. Pour the mixture into the Graham Cracker Crust. Cover the pies with Saran Wrap then place pies into the freezer for 1-2 hours.

3. Serve Cold. Thaw for 15 Minutes before serving. Eat & Enjoy!