Crunchy Cashew Pie with Coconut Oat Crust

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! 

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)

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.