(Note: this post was originally published on March 8, 2020. The date above reflects migration to the new platform.)
My love for this pie is indescribable. If you're looking for a pie that's unbelievably delicious and indulgent, yet packed with nourishing ingredients, this is it.
My journey to this recipe started with the Honu, or the Hawaiian Green Sea Turtle. We've all heard of "chocolate turtles" and turtle-inspired baked goods, which rely on the trio of chocolate, caramel, and pecans. I wanted to create a Hawaiian spin on the classic, in honor of the Honu: chocolate, caramel, macadamia nuts, and coconut.
The Honu are amazing! They come up onto some of the beaches on Kaua'i to rest. They're huge, gentle animals that seem so kind and wise. Truly one of our favorite sights on the island. The photo below is from one of their favorite spots on Kaua'i, where we see them more frequently than anywhere else. This pie, which we call "Honu Pie" in our house, is in honor of these incredible creatures.
Although this pie certainly looks and tastes decadent, it's actually made with good-for-the-body ingredients.
The crust is basically a protein bar. Protein-rich MacNuts, naturally sweet dates, and flavorful coconut are the only ingredients, yet they create a crust that's perfectly chewy and so easy to put together. It's delicious and fuss-free; just blast it all in the food processor! I'm quite sure I'll never go back to a traditional crumb crust after discovering this combination.
And let's not forget about that gorgeous, creamy, dreamy, chocolate filling. Guess what? It's made out of avocados! The avocados create the most luscious texture, yet their flavor is undetectable thanks to cocoa power, melted dark chocolate, and vanilla (or a little dash of coconut rum, if you're feeling adventurous!). It's all naturally-sweetened with maple syrup for a filling that's luscious and yet still nutritious.
This pie is part of my ongoing collaboration with Mauna Loa, creators of the most amazing macadamia nuts. The MacNuts are without a doubt the star of this pie, making an appearance in both the crust and the topping.
But there's lots of other Hawaiian flair too! Coconut, of course, always creates such an island vibe. Avocados grow beautifully in Hawaii, and we engulf them in vast numbers while we're there. Cacao also grows well there, and we often see whole cacao pods at the farmers market. So this pie truly is a tribute to Hawaiian ingredients (especially if you want to add a little dash of coconut rum to the filling!).
The toppings are the most fun part! I like to top this pie with coconut, MacNuts, and a big drizzle of caramel for that classic "turtle" vibe. Additionally, you could opt for chocolate shavings, whipped cream, whipped coconut cream, a drizzle of melted chocolate, or whatever suits your fancy. But I highly suggest a giant handful of MacNuts, they provide such lovely buttery crunch!
The downside of this pie is that it requires some chilling time... but the upside is that it's 100% make-ahead friendly due to that enforced chill time! I think the texture of this pie is best if it's stored in the freezer, so you'll at least want to freeze it overnight. But you could easily assemble it a few days or maybe even a week ahead; just keep it very tightly sealed. When you're ready to serve, let it warm up for 15 minutes and then enjoy!
If you're really crunched for time, you could also make the crust even farther ahead and keep it in the freezer for as long as a couple weeks. Make the filling, fill the crust, and then freeze it again. (Note: this is a great strategy if you have time to make the crust, yet your avocados aren't ripe yet).
Don't you find desserts like this so comforting? It can be completely finished and happily waiting in the freezer days before your event! I find that it just takes so much pressure off to know that at least one component of my meal is done.
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
This pie comes together very quickly. Make the crust mixture in the food processor and press it into the pie pan. Freeze the crust while you work on the filling, also in the food processor. Fill the pie, top it however you like, and you're done. There's really no excuse not to make it again and again...
Nutritionally speaking, I adore this pie because it's jam-packed with good-for-the-body ingredients. Usually I shy away from cream pies because they're just so heavy and don't make me feel very good. This one is different! Avocado, nuts, dates, a bit of chocolate... sounds like lunch to me...
I hope you guys will enjoy this recipe as much as we have. It's truly so rich and creamy and decadent, yet is kind to your body. This pie is all about treating yourself right and enjoying life, just like the Honu do.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Tropical Sweet Potatoes with Macadamia Dukkah
Disclosure: Mauna Loa is a long-term partner and I receive free product. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Chocolate cream pie gets a major upgrade with tropical flavors and nourishing ingredients. Can you guess the secret plant-based ingredient that makes this creamy dreamy filling??
For the Crust
For the Filling
For the Topping
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
I love to create colorful, veggie-filled, seasonal dishes that celebrate the beauty and diversity of plants. Take a look around at all my favorite recipes, there's so much to explore here!
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