Rainbow Cake Batter Pie - PrettyPies.com
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Cake Batter Pie with Homemade Rainbow Sprinkles {Low-Carb, Paleo, Vegan}

A creamy cake-batter flavored pie adorned with 100% natural COLORFUL sprinkles. Joy on a platter =D
Prep Time15 mins
Total Time2 hrs 15 mins
Servings: 10 slices

Ingredients

Crust:

Batter:

Rainbow Sprinkles:

  • 3 Tbs zest lemon, lime, orange
  • 3-4 Tbs finely shredded coconut
  • 2 Tbs chia seeds
  • 2 Tbs freeze dried fruit raspberries, strawberries

Instructions

To make the crust:

  • Pulse together all ingredients in a food processor until sticky and finely ground.
  • Press into a 7" springform pan lined with parchment.

To make the batter:

  • Refrigerate a can of coconut milk overnight. Scoop out the solid cream into a mixing bowl and whip until light and fluffy.
  • Add the remaining ingredients except the coconut oil and mix again.
  • Melt the coconut oil and stir it in last. Taste and adjust for sweetness.
  • Pour the batter over the crust. Cover with foil and freeze for about 2-3 hours until set.

To make the sprinkles:

  • Zest your choice of fruit and mix each zest with 1-2 Tbs coconut shreds. I used 1 mandarin, 2 lemons and 1 lime. For the red sprinkles I used freeze dried raspberries. Decorate your pie and Enjoy!

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!
Products I used:
Tip: for best results, I always recommend Thai Kitchen brand coconut milk. Other brands often fail.
I made homemade cashew butter by blending 1 1/2 cups of raw cashews in my food processor for about 10 minutes. Super easy.
To store: Keep refrigerated for one week or frozen for 1 month. Keep tightly wrapped. Sprinkles may be stored separately to keep them firm.