Paleo pie crust filled with fresh fruit and topped with fluffy whipped topping! This healthy pie comes together quickly with summer's finest fresh berries! It's perfect for special events or holidays and anyone wanting a light and tasty fruit dessert!
It's like a fresh fruit salad landed on top of a dessert pie cookie crust then cool whip came down from the heavens for heavenly flavor! Serve this pie on a dessert table or for brunch alongside Paleo Chocolate Chip Cookies, these favorite Paleo Pancakes, and with these Easy 3-Ingredient Healthy Brownies!
Why this fresh fruit pie is so great
The Pie Crust– this crust is paleo approved, keto approved, dairy-free, gluten-free, grain-free, and processed sugar-free! If you are wondering “is pie crust healthy?” then look no further because you have landed on a crispy crust made with wholesome ingredients that is lightly sweetened with monk fruit. Monk fruit extract is plant-based, all-natural, sugar-free and low in carbs.
Fresh Fruit Filling– is the perfect way to use summer berries and gets loads of antioxidants, vitamin C, and berries in your diet!
Fluffy Whipped Topping – the bonus on this fresh fruit filled paleo pie crust recipe is the whipped cream topping. You can make the recipe version that comes below, or for convenience use regular or dairy-free whipped cream topping that is found in the frozen section at grocery stores.
What ingredients go into this paleo pie crust
PIE CRUST:
- almond flour
- cashews
- monk fruit – for a dash of sweetness in this cookie consistency pie crust
- coconut oil
- vanilla extract
Fresh fruit filling and whipped cream topping
FRESH FRUIT PIE FILLING:
- fresh berries and fruit slices – strawberries, blueberries, raspberries, kiwi. And if you end up with extra fruit, turn it into fruit compote!
This fruit filled paleo pie crust is filled with strawberries, raspberries, blueberries and kiwi. You can also try other flavor combinations such as kiwi with banana slices, strawberries and pineapple for a tropical twist and even sprinkle with some unsweetened toasted coconut flakes!
WHIPPED TOPPING (DAIRY-FREE):
- whipped topping – use homemade or frozen whipped topping (regular or dairy-free- your choice!). For our recipe you will need 1 (13.5 ounce) canned coconut cream (chilled), ½ cup of monk fruit powdered sugar (it's sugar-free), and vanilla extract
- mint leaves (optional)
- lemon zest – for a twist of flavor
I have made this recipe a few times, so please forgive the step-by-step instructions look different than the finished product because they were made two different times.
Step-by-step instructions how to make this pie crust
STEP 1: Soak the cashew nuts for about 1 hour prior to using them. Drain the cashews then add them with the rest of the pie crust ingredients to a food processor.
STEP 2: Pulse until it is blended. It may be sticky, so put it in the refrigerator for about 15-20 minutes to chill enough to handle (you can keep it in the food processor container, just remove the blade first).
STEP 3: When the dough is hardened enough to handle, using your hands, press the dough down on a pie dish and spread it out evenly on the base and up the sides. Add crimping to the edges. See how to add crimping to our gluten free pie crust here in Step 8.
Then poke the base a few times with a fork to prevent the bottom from fluffy up with air as the pie crust bakes.
STEP 4: Bake the paleo pie crust for about 20-25 minutes and let the crust cool while you prepare the fruit and whipped topping.
How to make the filling and whipped topping
STEP 5: Wash and dice any fruit and mix it together in a bowl, then transfer it to the top of the paleo pie crust when it is cooled.
STEP 6: Make the whipped topping. Use either store-bought whipped topping or the recipe below. Discard the water from the coconut cream by flipping it over after it is refrigerated, open it and drain out the water. Scoop the cream into a large bowl. Using an electric mixer on high speed, beat until it has the consistency of whipped cream, about 5 minutes. Add the powdered sugar and vanilla and beat for 1 minute, until blended.
STEP 7: Add the whipped topping over the fresh fruit and sprinkle with fresh lemon zest. Serve fresh and right away.
Faqs and expert tips
The dough warms as it is blended in the food processor. The coconut oil will harden as it chills, making the dough easier to handle and less sticky on the hands. Chill it so it you are able to work with it if needed. If it is over chilled, let it set out to soften slightly before working with it.
Make sure to drain all the water from the cashews before using them.
If the crust puffs up that means it needed more fork pokes in the bottom before baking. Poke enough holes evenly on the bottom to ensure it stays flat.
You can make the crust the day before serving. Let it cool and cover it in wrap so it does not dry out. Then fill the pie crust with fresh fruit and toppings right before serving.
More favorite pie recipes and paleo recipes
If you make this fruit in a paleo pie crust recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to leave a comment and rate the recipe below!
Fresh Fruit Pie In A Paleo Pie Crust With Whipped Topping
Equipment
- Food Processor
Ingredients
Paleo Pie Crust
- 1 ÂĽ cup dry roasted cashew nuts unsalted, soaked in water for 1 hour before using
- 1 ½ cups almond meal
- 4 tablespoons coconut oil
- 1 large egg
- 1 large egg white
- 2 tablespoons monk fruit sugar
- 1 teaspoon vanilla
- â…› teaspoon pink salt
Fresh Fruit Filling
- 2 cups fresh blueberries
- 2 cups fresh strawberries quartered
- 2 kiwi fruit skin removed and cut into chunks
- Âľ cup raspberries
- mint leaves
Whipped Topping
- 1 13.5 ounce can of coconut cream
- ½ cup monk fruit powdered sugar
- ½ teaspoon vanilla extract
Instructions
Paleo Pie Crust
- Preheat oven to 350 degrees F. Spray a 9-x-9-inch pie dish with cooking spray.
- Soak the cashew nuts for about 1 hour prior to using them. Drain the cashews then add them to a food processor. Add the almond meal, coconut oil, 1 egg, 1 egg white, monk fruit sugar, vanilla extract, and salt.
- Pulse until it is blended. It may be sticky, so put it in the refrigerator for about 15-20 minutes to chill enough to handle (you can keep it in the food processor container, just remove the blade first).
- When the dough is hardened enough to handle, using your hands, press the dough down on a pie dish and spread it out evenly on the base and up the sides. Add crimping to the edges. See how to add crimping to our gluten free pie crust here in Step 8. Poke the base a few times with a fork to prevent the bottom from fluffy up with air as the pie crust bakes.
- Bake for about 20-25 minutes and let the crust cool while you prepare the fruit and whipped topping.
Fresh Fruit Filling
- Wash and dice any fruit and mix it together in a bowl, then transfer it to the top of the paleo pie crust when it is cooled. Optional to also top with a few small fresh mint leaves.
Whipped Topping
- Discard the water from the coconut cream by flipping it over after it is refrigerated, open it and drain out the water. Scoop the cream into a large bowl. Using an electric mixer on high speed, beat until it has the consistency of whipped cream, about 5 minutes. Add the powdered sugar and vanilla and beat for 1 minute, until blended.
- Add the whipped topping over the fresh fruit and sprinkle with fresh lemon zest. Serve fresh and right away.
Notes
- Sticky dough solution:Â The dough warms as it is blended in the food processor and the dough becomes sticky. The coconut oil will harden as it chills, making the dough easier to handle and less sticky on the hands. Chill it so it you are able to work with it if needed. If it is over chilled, let it set out to soften slightly before working with it.
- Make sure to drain all the water from the cashews before using them.
- If the crust puffs up that means it needed more fork pokes in the bottom before baking. Poke enough holes evenly on the bottom to ensure it stays flat.
- You can make the crust the day before serving. Let it cool and cover it in wrap so it does not dry out. Then fill the pie crust with fresh fruit and toppings right before serving.
Nutrition
At Look At The Paleo Diet:
A favorite book of mine is Salt, Sugar, Fat by Michael Moss. It is all about how manufacturers of processed food have also benefited and dominated the consumer good market by covering up health mistakes, and that the amount of sugars and salts in these foods are outrageous! For example, some low fat processed foods have as much as 5 Tablespoons of sugar in them per serving to compensate them being low fat. Five! The food companies are hooked on salt, sugar and fat… Three ingredients aside from grains that are terrible for the human body.
Another good read is the Grain Brain.
The way grains and foods are produced are completely different than when our ancestors were around. Most coffee beans and peanut beans are stored in factories for so long and imported from other countries, that they become moldy – making them toxic.
Also a contributing factor to the rise in food allergies. Our bodies actually thrive off of healthy fat and cholesterol (at a healthy level), but not on the grains and how food is made and produced today.
That being said, we try mostly to eat grain-free and gluten-free and hope this recipe helps you on your wellness journey.
This post was originally written May 1, 2015. It is republished with in-depth recipe instructions, new photos, and an updated recipe for the crust.
Melissa Ruddy says
I read the Salt, Sugar, Fat and it was very eye opening! This recipe sounds great and has some pretty easy to source ingredients. Plus the photos look great!
Danielle @ Delightful Mom Food says
Thank you Melissa! Yes, such a great eye opening book. I am so obsessed now about anything processed, but it makes sense! Thank you for being here and commenting… always appreciated:-)
Katie Galloy says
Hi Danielle,
Yeah, I am on the full paleo diet right now. I found being on the diet has inspired me not only to follow the diet to the letter, but also to take more of an interest in cooking, and it's changed my lifestyle for the better. Hope my reviews will be useful to you or your readers. I'm adding another review in a few days. (have tried 3 recipes of a new book at the moment)
Danielle says
Katie, Thank you for commenting. Are you full paleo diet? This is my favorite as I used leftovers in the morning over Greek yogurt and added banana and honey. Tasted like crunchy granola but no grain! And thanks for sharing your link on food options!
Katie Galloy says
This sounds absolutely delicious! I'll have to try this myself sometime soon too!.
The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. Paleo is the only diet I've come across that cuts out food groups, yet still focusses on everyone's need to eat great food.
I'm a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I've written about a couple of my favourite cookbook here: http://cookbook-reviews.net/review-the-paleohacks-cookbook/