March 14 is Pi Day!

If you have a math/science person in your home you probably already know that today is Pi Day! So that means it's Pie Day here. It was late in the afternoon yesterday when we realized that today was 3/14 so I pulled together a quick Pi Day Eve dessert.  This is a coconut pie crust filled with ice cream.  Easy as pie!  =D The crust took about three minutes to prepare.  After baking and cooling the crust I just scooped the ice cream into the crust and swirled some chocolate syrup on top. I popped it back into the freezer until we were ready to enjoy it.  Actual hands on preparation took less than ten minutes.  

Nourishing Traditions is an amazing cookbook.  It's really more of a history of food and nutrition with whole food, traditional recipes.  This book really changed the way I cook - soaking grains and legumes for better digestion, using good quality fats to nourish our brains and skin and learning more about coconut - to name a few.  Between coconut oil, coconut milk and other coconut products there are so many ways to use this healthy ingredient in your cooking.  I've got lots of wonderful, nourishing recipes I love and will eventually get to here, but for now, it's the coconut pie crust.

The Nourishing Traditions Coconut Pie Crust is an easy peasy recipe. You want to use shredded or flaked coconut with no sweeteners.  I added cocoa but no sugar because the ice cream and syrup are soooo sweet.  We chose Coconut and Chocolate for our flavors and just scooped them into the crust.  Softening the ice cream and layering it would be really pretty and give you much prettier slices than this one!  Either way, it tastes awesome.  The crust has a crunchy, almost salty flavor that contrasts with the sweet creamy ice cream beautifully.

Cocoa Coconut Pie Crust
Makes one 9 inch crust
Preheat oven to 300 degrees

In a medium saucepan melt:

1 stick of Butter

When melted add:

1 T. Cocoa
2 Cups Shredded unsweetened Coconut

Mix together, press evenly into an ungreased pie pan and bake thirty minutes.

Cool completely and fill with your favorite ice cream.  We used two pints.

Drizzle a little chocolate sauce on top if you like.

Serve immediately or freeze to serve later.

Enjoy!