Desserts
This vegan Scarlett Pie recipe transforms whole-food ingredients into a dessert that’s creamy, crunchy, and utterly satisfying—no refined sugar or dairy in sight.
The secret lies in a nut-based crust that stays flaky and a velvety vanilla filling made with coconut milk and whole-grain oats, creating a texture that rivals traditional pies. I developed this version after years of baking plant-based desserts, and it’s become a crowd-pleaser at every gathering.
The filling combines creamy coconut milk, mashed bananas for natural sweetness, and a touch of vanilla extract to deliver that signature Scarlett Pie flavor—rich, smooth, and just sweet enough.
The crust, made from almond flour and oats, bakes up with a satisfying crunch that contrasts perfectly with the soft filling. What makes this recipe stand out is how it achieves that creamy texture without dairy, using whole-food ingredients that taste indulgent yet wholesome.
Baking takes about 45 minutes at 350°F, and the best part? This pie keeps well for up to 5 days in the fridge, making it perfect for meal prep or sharing.
Top it with toasted coconut flakes or a drizzle of maple syrup for extra decadence, and you’ll have a dessert that feels like a hug—naturally sweet, creamy, and full of heart.
Whether you’re vegan, gluten-sensitive, or simply craving a healthier pie option, this recipe delivers restaurant-quality results at home. The crust holds its shape, the filling stays luscious, and every bite tastes like comfort food reimagined. Let’s get baking!
Ingredients for scarlett pie whole foods
Transform these whole-food ingredients into a creamy, crunchy pie that rivals classic desserts—no refined sugar or dairy needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🥜 | 2 cups | Finely ground for texture |
| Old-Fashioned Rolled Oats 🌾 | 1 cup | Blended into fine powder |
| Coconut Oil 🥥 | ½ cup | Solid, not melted |
| Pure Maple Syrup 🍁 | ¼ cup | Grade B for depth |
| Ripe Bananas 🍌 | 1 ½ cups | Mashed, no brown spots |
| Full-Fat Coconut Milk 🥥 | 13 ½ oz | Canned, full-fat only |
| Pure Vanilla Extract 🌿 | 1 tbsp | Bourbon-infused preferred |
| Ground Flaxseed 🌾 | 1 tbsp | For binding, mixed with water |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Unsweetened Applesauce 🍎 | ½ cup | No added sugar |
| Toasted Coconut Flakes 🥥 | ¼ cup | For topping, optional |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground preferred |
| Pure Vanilla Bean Seeds 🌿 | 1 tsp | Scraped from 1 pod |
The almond flour and rolled oats form the foundation of this crust—Bob's Red Mill or Trader Joe's brands work best for consistent texture. For the coconut milk, full-fat canned versions (like Thai Kitchen) deliver the richest creaminess. Ripe bananas are essential; overripe ones add natural sweetness and prevent the filling from being too dense. If you can't find Grade B maple syrup, Grade A works but lacks depth. Toast the coconut flakes separately for 5 minutes at 350°F—this enhances their flavor dramatically.
No almond flour? Substitute with oat flour at 1:1 ratio, though texture may vary slightly. Running short on coconut milk? Cashew cream (blend 1 cup soaked cashews + 1 cup water) works beautifully. The flaxseed binder can be swapped for chia seeds—just double the amount. For extra richness, add 1 tbsp vegan butter to the crust. If you prefer less sweetness, reduce the maple syrup to 0.2 cup and add 0.25 cup unsweetened applesauce to balance. Always use vanilla bean seeds for authentic flavor—extract alone falls short.
Store the crust mix in an airtight container for up to 5 days in the fridge or 3 months in the freezer. The filling keeps 4 days refrigerated and 2 months frozen. For best results, assemble the pie 1 hour before baking to let flavors meld. Once baked, serve at room temperature—the contrast between warm filling and cool crust is what makes this pie unforgettable. Leftovers reheat beautifully in 10-second bursts** in the microwave, though fresh tastes best.
Why You'll Love This Recipe
- No-Bake Magic: I swear by this when I need dessert in 10 minutes flat—just mash bananas, mix in oats and almond flour, and press into a pan. The coconut oil keeps it rich without fuss, and honestly? My kids think it’s store-bought.
- Caramel-Kissed Crunch: That maple syrup soaks into the oat crust just enough to get sticky-sweet, while the almond flour adds a nutty depth. First bite? Warm, chewy, and dangerously easy to overindulge in—no guilt, just satisfaction.
- Lunchbox Hero: Between us, this is my go-to for school lunches or office snacks. Cut into squares, wrap in parchment, and toss in a bag—holds up for days. My daughter’s favorite? The way the banana stays soft even after refrigerating overnight.
- Pantry Staple Power: Almond flour and oats? Things I already have. No weird ingredients, no last-minute grocery runs. Plus, the coconut oil and maple syrup stretch further than you’d think—perfect for when you’re watching pennies but still want something that feels special.
Step-by-step instructions for scarlett pie whole foods recipe
Here's how to craft this wholesome pie with perfect texture and creamy depth.
Prepare the Flax Egg and Combine Dry Ingredients
In a small bowl, whisk together the 1 tablespoon ground flaxseed with 3 tablespoons water. Let this mixture sit for 5 minutes until it thickens into a gel-like consistency—this will serve as our egg substitute. Meanwhile, in a large mixing bowl, combine the 2 cups almond flour, 1 cup old-fashioned rolled oats (blended into fine powder), 1 teaspoon ground cinnamon, and ½ teaspoon sea salt. Use a whisk to break up any lumps and ensure even distribution of the spices.
This step ensures your crust will bind properly without eggs. The oats add a satisfying crunch while the almond flour creates that tender, pie-like texture. I like to press the mixture through a fine-mesh sieve at this stage to eliminate any remaining oat chunks—this guarantees a silky-smooth crust.
Mix Wet Ingredients for the Creamy Filling
In a separate bowl, mash the 1.5 cups ripe bananas until completely smooth, with no visible chunks. Add the 13.5 oz full-fat coconut milk, 1 tablespoon pure vanilla extract, 1 teaspoon pure vanilla bean seeds, ½ cup unsweetened applesauce, and ½ cup coconut oil (solid, not melted). Mix until fully combined, then stir in the flax egg mixture. The coconut milk should be at room temperature for even blending.
Here's where the magic happens: the coconut oil adds richness while keeping the pie lighter than traditional butter-based crusts. The applesauce prevents the filling from becoming too dense. I recommend using a hand mixer for 30 seconds to incorporate air—this creates that signature light, airy texture we're after. The mixture should be smooth and slightly thick, like a thick pudding.
Combine Wet and Dry Mixtures
Gradually add the wet banana mixture to the dry ingredients, mixing gently with a spatula until just combined. Avoid overmixing—you're looking for a thick, cohesive batter that holds its shape when dropped. If the mixture appears too dry, add 1-2 tablespoons coconut milk to loosen it. The perfect consistency should resemble thick cookie dough that clings to the spatula.
This is the moment that matters: the balance between wet and dry ingredients determines whether your pie will be crumbly or cohesive. I press a spoonful together—if it holds its shape but crumbles slightly when pressed, you're in the perfect zone. If it's too loose, add 1 tablespoon more almond flour to firm it up.
Assemble and Bake for Perfect Texture
Preheat your oven to 350°F. Press ¾ of the mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating a ½-inch thick crust. Use your fingers or a small spatula to smooth the edges. Spread the remaining ⅓ of the mixture evenly over the crust as the filling. Sprinkle the ¼ cup toasted coconut flakes evenly over the top for texture and visual appeal.
Bake for 35-40 minutes until the edges are golden brown and the center has just set—but still has a slight wobble when gently shaken. The filling should be creamy and set, but not dry. If the top browns too quickly, tent loosely with aluminum foil after 20 minutes to prevent over-browning while ensuring the center cooks through.
Rest and Serve for Maximum Creaminess
Remove the pie from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely for 1 hour. This resting period allows the filling to fully set and develop its creamy texture. The contrast between the crispy edges and the velvety center is what makes this pie exceptional.
Slice into wedges and serve at room temperature. The texture should be firm yet creamy, with a delicate crunch from the oat crust and coconut flakes. Each bite should deliver that perfect balance of sweetness from the maple syrup and bananas, warmth from the cinnamon, and richness from the coconut milk. Store leftovers in an airtight container for up to 5 days or freeze for 3 months.
Pro Tips For Making Scarlett Pie Whole Foods
- Toast Your Oats: Pulse rolled oats in a food processor for 20-30 seconds until they’re barely holding together—this mimics the texture of a crumbly crust without over-processing. I learned this the hard way: skipping this step makes the pie filling sink into the base like a soggy pancake.
- Melt Coconut Oil Slow: Warm coconut oil in a double boiler or microwave in 15-second bursts until just liquid—never let it smoke. Overheating turns it greasy, and the pie’s texture suffers. Trust me, your taste buds will notice the difference.
- Spot-Ripen Bananas: Use bananas with brown speckles, not fully blackened ones—they’ll hold their shape better and add natural sweetness without turning the pie mushy. If yours are too firm, let them sit at room temperature for 2 hours first.
- Press the Base Hard: Pack the almond flour-oat mixture into the pie dish with the back of a spoon, pressing firmly to eliminate gaps. I used to skip this, and the filling would ooze out like a lazy lasagna. A solid 30 seconds of pressure makes all the difference.
Dietary considerations for scarlett pie whole foods
Vegan-Friendly Foundation
This pie is completely plant-based, using almond flour and rolled oats for the crust instead of traditional flour and butter. The flax egg binder replaces dairy eggs, while coconut milk and coconut oil provide rich creaminess without any animal products.
Every ingredient is whole-food based, making it perfect for vegans or anyone avoiding processed ingredients. 🌱
Gluten-Free Adaptations
The crust naturally accommodates gluten-free diets since it relies on almond flour and oats—just ensure your oats are certified gluten-free. For extra security, I recommend using a dedicated gluten-free oat blend like Bob's Red Mill Gluten-Free Oats.
The filling remains completely gluten-free, so no additional modifications are needed beyond verifying your oat source. This makes the pie safe for those with celiac disease or gluten sensitivities.
Nut-Free Substitutions
If you're avoiding nuts, swap the almond flour for an equal amount of oat flour (blend rolled oats into a fine powder). The texture will still hold together beautifully, though it may be slightly denser.
For added richness, increase the coconut oil to ⅔ cup to compensate for the nut-free base. The filling remains unchanged, so the pie will still deliver that signature creamy flavor.
Sugar-Free Options
For a naturally sweetened version, reduce the maple syrup to ¼ cup and add ½ cup unsweetened applesauce to maintain moisture. The ripe bananas provide enough natural sweetness to balance the flavors without refined sugar.
This adaptation keeps the pie's creamy texture while making it suitable for low-sugar or diabetic-friendly diets. The result is just as satisfying but with fewer carbs.
Allergen-Free Considerations
This recipe is inherently free from common allergens like dairy, eggs, and gluten (with the right oats). For soy-free needs, simply avoid any cross-contamination during prep—use separate utensils and surfaces if you're also handling soy products.
The coconut-based ingredients make this pie a great option for those with multiple food sensitivities, as long as you verify your coconut oil is processed in a dedicated facility if needed. Always check labels on your vanilla extract** and spices for hidden allergens.
Nutrition facts
Frequently asked questions
Can I make this pie without a pie dish?
Yes! If you don't have a 9-inch pie dish, use a 9-inch cake pan or even a cast-iron skillet. For a rustic look, try shaping the crust in a parchment-lined loaf pan or free-form on a baking sheet. Just press the crust edges slightly higher to prevent filling from spilling over during baking.
Why does my crust turn out crumbly?
Crumbly crusts usually happen from overmixing or too little moisture. Make sure your coconut oil is solid (not melted) and add 1-2 tablespoons coconut milk if the mixture feels dry. Also, avoid pressing the crust too tightly—it should hold together but still crumble slightly when pressed. For extra binding, add 1 extra tablespoon flax egg to the dough.
How do I make this pie extra creamy?
For a richer texture, replace ½ cup coconut milk with ½ cup cashew cream (blend soaked cashews + water). Chill the pie for 2 hours before serving to enhance creaminess. You can also whisk 2 tablespoons coconut cream into the filling just before baking. The secret is patience—the filling needs time to set properly after baking.
Can I use frozen bananas for this recipe?
Thaw frozen bananas first, then mash them completely to avoid lumps. Frozen bananas work perfectly and actually help prevent the filling from becoming too runny. Just ensure they're fully thawed and blended smooth. For extra insurance, strain the mashed bananas through a fine-mesh sieve to remove any remaining fiber.
What's the best way to reheat slices?
For best results, warm slices in the microwave for 10-15 seconds on medium power. If you prefer oven reheating, bake at 300°F for 8-10 minutes** covered with foil. The crust stays crispy when reheated this way. Avoid the toaster—it can make the crust too hard while leaving the filling cold.