Chocolate Sweet Potato Pie with Brownie Crust

Pie! Who doesn’t enjoy a good pie every once in awhile? With so many different types of pies, it’s really hard not to find at least one you like. You’ve got fruit pies, cream pies, pudding pies, savoury pies, and if you are like my family, cheesecake is even classified as PIE.

In my family, we generally had pie only two or three times a year when I was growing up, Thanksgiving and Christmas being two of those occasions. When we did do pies, there was usually a minimum of 5 flavours, pretty much all of which came from a box, a Jello-O pudding box to be precise, except the pumpkin pie, which came from a can. And of course, nothing goes better with those processed pies then a pre-made graham cracker crust and Cool Whip whipped cream.

After I moved to the UK, I missed pudding pie so anytime I went home or had a care package sent, a box of chocolate Jell-O instant pudding was always on my list so I could indulge my pie cravings any time of the year. Then after being here a few years, I came across a can of Libby’s pumpkin purée, so I started making pumpkin pie from a can as well and before long, pumpkin pie was my new favorite because I didn’t have to wait until I went stateside to get the main ingredient.


  • 1 1/4 Cup Desiccated coconut (Fine)
  • 1/4 Cup Tapioca Stach
  • 2 Tablespoons Cacao Powder (Use carob for AIP)
  • 3 Tablespoons Coconut oil (Melted)
  • 3 Tablespoons Honey, Maple syrup or Agave
  • 1/2 Cup Sweet potato puree


  • 1 1/2 Cup Sweet potato puree
  • 1/2 Cup Honey, Maple syrup or Agave
  • 2/3 Cup Coconut oil (Melted)
  • 1/3 Cup Coconut milk (Canned, Full-fat)
  • 1/2 Cup Cacao powder (Sub carob for AIP)
  • 1/4 Teaspoon Pink himalayan salt

For the Crust

  1. Preheat the oven to 350 F/ 180 C/ Gas 4
  2. Mix together the coconut, tapioca starch and cacao (or carob) powder. (See note below)
  3. Mix the coconut oil, sweetener and sweet potato together until smooth. (I use a blender for this)
  4. ................................

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