“I just moved and everything I own is in boxes pie” inspired by Waitress, the musical.
(Coconut Raspberry Lime Frozen Pie)
A lot has happened this week y’all. First of all I moved out of my college studio and into my first Big Professional Lady Apartment. Second of all I got to see the new musical adaptation of Waitress at the American Repertory Theater in Harvard Square. Third of all there was SO MUCH DRAMA on Bachelor in Paradise this week! But only those first two things really apply to me.
If you haven’t seen the movie version of Waitress, it’s about this incredible lady trapped in an abusive relationship whose girlfriends and coworkers support her until she’s strong enough to get out. And she’s a kickass pie maker, who channels her life situations into baking. In short, it’s amazing.
And now, thanks to Sara Bareilles, it has a soundtrack to boot. And it’s beautiful. I laughed, I cried, I wanted to make myself a pie.
So here it is, my “I just moved and everything I own is in boxes pie.” My kitchen is not even unpacked, so I thought to myself, what is the easiest pie on earth I could possibly make? Pre-made crust, plus five ingredients, and I figured it out. No baking, and normal pantry items. The only thing I actually had to go out and buy was the graham cracker crust, which by the way, is almost always going to be vegan unless they use honey to sweeten it and that’s not your kinda thing.
I removed my pie from the freezer, and did not bother to let it thaw. It’s August. It’s hot and humid outside. And frozen coconut lime raspberry pie is perfect straight from the freezer.
Ingredients:
1 pre-made graham cracker crust
1 can full-fat coconut milk
2T coconut oil, melted
Zest of two limes (one tablespoon)
Juice of two limes (about 1/4 cup)
1/4 cup agave (this makes a very sweet pie, feel free to use less)
Frozen raspberries, to garnish (optional)
Steps:
Blend coconut milk, coconut oil, lime juice, 1/2 of the zest, and agave in a blender until smooth. Poor into pie shell, sprinkle with remaining zest, and leave in the freezer for several hours to set.
Let thaw on the counter one hour before serving if you want to be normal, or eat frozen if it’s really hot out like it is here. Sprinkle with frozen raspberries before serving.













