Five Minute Pineapple Fantasy Pie


It ’s Peter’s birthday and he took the day off as a present to himself.  There is no better gift than leisure for someone who works long and stressful hours year in and year out.  I don’t remember since when but this has become an annual ritual for Peter on his birthday — a day to rest and reflect, a day free from the tyranny of schedule.  In our culture of productivity, we need to now and then take pause and remind ourselves that we are much greater than our professional identities and life is much more expansive than work.

Peter and I curled up on the sofa and read Omnivore’s Dilemma: A Natural History of Four Meals together.  It is an extremely well researched and eloquently written book about the food we eat in the industrial food chain. I was so engrossed in the book that I could hardly peel myself away when it came time to make Peter’s birthday cake.  I decided to simply open a couple of cans and whip up a quick and easy no bake pie – a refreshing and delicious dessert that any lazy fool can make.


Five Minute Pineapple Fantasy Pie:


1 can (20oz) crushed pineapple in 100% juice

1 can (13.6oz) coconut milk or coconut cream

1/2 tsp pure vanilla extract

1/4 tsp salt

2 tbsp xylitol

Pie crust

Note: Be sure that you’re using full-fat coconut milk, not coconut milk beverage or lite coconut milk.


To make the pie, blend all ingredients except the crust until very smooth. Pour into a prepared pie crust. Freeze 4 hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.  I churned the pineapple mixture in the ice cream maker before pouring it into the crust, but the original recipes doesn’t require an ice cream maker.


Adapted from

Chocolate Peanut Butter Ice-cream Pie, Healthy-fied


It’s summer and it’s Friday.  Time to indulge a little.  Or a lot.  This chocolate peanut butter ice-cream pie is so delicious and so healthy that you will want to eat more than one slice.  And there is no need to wash your plate afterwards, I promise  it will be licked clean by you.  

If you don’t have an ice-cream maker, I really encourage you to get one soon.  You can have skinny ice-cream or fro-yo anytime you want at home all summer!


Chocolate Peanut Butter Ice-cream Pie

Ingredients for the Crust:

1/2 heaping cup toasted walnuts

1/2 heaping cup prunes

1/2 cup unsweetened shaved coconut

2 tablespoon 100% cocoa powder

1 tablespoon xylitol


Ingredients for the Filling:

1 cup + 2 tablespoon creamy peanut butter (See note)

1 cup milk (I used 2% milk)

3/4 cup greek yogurt (I used non-fat Fage)

1/4 cup xylitol

3 packs stevia

2 teaspoons vanilla extract

1/8 teaspoon salt or more if your peanut butter is unsalted

4 tablespoon shaved dark chocolate (I used 86%)



Combine all ingredients for the crust in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan. Using a piece of wax or parchment paper, smush into the pan.  Leave the crust in the freezer while you make the filling.  You can also save the crust in a ziplock bag in the freezer until you need to use it.  I used saran wrap to line the baking dish for easy transferring of the pie after it is done.

Mix all ingredients for the filling except for the shaved chocolate in a food processor.  I used Vitamix.  Pour mixture into the ice cream maker.  Pour the shaved chocolate into the ice cream maker while it is churning.

When the ice-cream is ready.  Scoop out and fill the pie crust.  Return the pie to freezer for another 30 minutes to an hour.

If the pie gets too hard, thaw it for 10 to 15 minutes before serving.

Note:  I made 1 cup of peanut butter with PB2+2%milk , which contains 85% less fat than regular peanut butter.  I added 2 full fat peanut butter to enhance the flavor.  The pie tasted very peanut-buttery.  You can hardly notice the difference.

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