Crunchy Cashew Pie with Coconut Oat Crust

Crunchy Wrapped Cashew Pie Coconut Oat Crust Recipe

Everyone likes to make their desserts just a little less guilty, and we think taking healthier a twist on Grandma's pecan pie is just the ticket. We swapped in our nutrient-dense Karma Wrapped Cashews for pecans, and instead of a normal shortening-and-flour heavy crust we used oats and flaked coconut for a crispy touch of sweetness and bite. Serve it warm with ice cream, serve it cold with whipped cream, or just devour it as-is - we can't get enough of it! 

Karma Nuts Wrapped Cashew Pie Coconut Oat Crust Recipe Ingredients

What You'll Need 

Crust

  • 3/4 cup oats
  • 3/4 cup all-purpose flour
  • 1/4 cup coconut flakes
  • 4 tablespoons melted butter
  • 2 tablespoons cold water
  • pinch of salt

Filling

  • 1 1/2 cups brown sugar
  • 6 tablespoons melted butter 
  • 1 1/4 cup sugar dissolved in 1/4 cup hot water 
  • 2 teaspoons vanilla
  • 5 eggs, lightly beaten
  • 1 1/2 cups chopped Karma Wrapped Cashews (can use Lightly Salted as well)

Wrapped Cashew Pie Crunchy Oat Coconut Crust Recipe Karma Nuts

Directions

Crust

  1. Preheat oven to 425°.
  2. Mix together coconut, flour, oats, and salt. 
  3. Stir in butter and water.
  4. Press evenly into 9 inch pie pan.
  5. Bake for 5-6 minutes or until set.

Filling

  1. Preheat oven to 350°.
  2. Combine all ingredients in a large bowl except for the chopped cashews.
  3. Stir in cashews.
  4. Pour mixture into par-baked crust.
  5. Bake for 60-70 minutes or until edges are brown and set completely (center will be a big jiggly).
  6. Cool to warm and enjoy or refrigerate to enjoy later.