Scarlett Pie Recipe: Whole Foods-Inspired Vanilla Bean Swirl Delight

This vegan Scarlett pie transforms whole foods into a dessert that’s creamy, swirled, and utterly indulgent—without refined sugar or dairy. The secret lies in a nut-based crust that’s crisp yet tender, paired with a vanilla bean custard infused with dates and coconut milk for natural sweetness.

I developed this recipe after years of perfecting plant-based desserts that actually taste like the real thing.

The magic happens in the filling: a blend of soaked cashews, coconut cream, and real vanilla extract creates a velvety texture that swirls beautifully when baked. The crust gets its structure from almond flour and coconut oil, while a touch of cinnamon and cardamom adds warmth.

No one will guess this pie is entirely plant-based—it’s that rich and satisfying.

Baking time is just 45 minutes, and the result is a golden crust encasing layers of caramelized vanilla swirls. Top with toasted coconut flakes or fresh berries for extra texture and brightness.

This pie keeps well for 5 days in the fridge, making it perfect for gatherings or treating yourself guilt-free.

Whether you're vegan, watching sugar intake, or simply craving a dessert that feels luxurious, this recipe delivers. The natural sweetness from dates and coconut milk means no artificial aftertaste—just pure, comforting pie flavor. Let’s get baking!

Ingredients for scarlett pie whole foods

Whole foods only—nuts, dates, and coconut create this creamy, swirled vegan pie.

The cashews and dates are the heart of this pie. Trader Joe's has the best Medjool dates at a reasonable price, but any pitted variety works. Soak the cashews in hot water for at least an hour—they should be tender when drained. For the coconut milk, full-fat canned versions (like Thai Kitchen) give the richest texture. The vanilla bean? Madagascar Bourbon is my go-to, but any quality bean works—just scrape out every last seed. The almond flour should be fine and blanched for smoothness, available at Whole Foods or bulk bins.

No Medjool dates? Deglet Noor or regular pitted dates work fine—just chop them smaller. Running short on vanilla? Double the vanilla extract (1 tsp) and add a pinch of vanilla powder if you have it. The coconut oil is non-negotiable for the crust—virgin, unrefined gives the best flavor. For the spices, Penzeys or Spicewalla carry the highest quality ground cinnamon and cardamom, but regular grocery store brands are fine if they're fresh. The coconut flakes should be toasted until golden—3-4 minutes at 350°F—for that perfect crunch.

This pie keeps beautifully. 5 days in the fridge, sealed tightly, or 3 months frozen. For serving, a quick drizzle of maple syrup and fresh berries elevates it instantly. The crust stays crisp for about 2 days, so make extras if you're feeding a crowd. I always bake two pies—one for now, one for later. The filling thickens as it sits, so reheating with a splash of coconut milk brings it back to perfection every time.

Step-by-step instructions for Scarlett pie

Here's how to assemble this whole-foods vanilla bean swirl pie with layers of rich texture and natural sweetness.

Start by soaking the 1.5 cups raw cashews in hot water for 1 hour. This softens them for blending and creates a creamy texture. While they soak, scrape the seeds from the 1 whole vanilla bean and set aside the pod for later use. Chop the 1.5 cups pitted dates into small pieces—they'll sweeten the filling naturally without refined sugar.

In a high-speed blender, combine the soaked cashews, drained, with the 13.5 oz full-fat coconut milk, chopped dates, 0.5 cup coconut oil, 1.5 tsp cinnamon, 1 tsp cardamom, and 0.5 tsp sea salt. Blend until completely smooth, scraping down the sides as needed. The mixture should be thick and cohesive, like a rich cookie dough. Taste and adjust sweetness if needed—this is your pie's flavor foundation.

In a separate bowl, mix the 2 cups almond flour with an additional 0.5 tsp sea salt. This will form the pie's crust layer. Press this mixture firmly into the bottom of a 9-inch pie dish, creating an even base. For the filling, return to your blender and add the scraped vanilla bean seeds. Blend briefly to incorporate, then pour this mixture evenly over the almond flour crust.

Smooth the top with a spatula, creating an even layer about ½-inch thick. Here's the thing—this pie relies on natural ingredients, so don't worry if it doesn't look perfectly uniform. The beauty comes from the textures: the crumbly crust, creamy filling, and swirled vanilla. For the swirl effect, use a knife to create gentle patterns in the filling before proceeding to the next step.

Preheat your oven to 350°F. Place the assembled pie on a baking sheet to catch any potential drips. Bake for 25-30 minutes until the edges are lightly golden and the center is set. You'll know it's done when the filling no longer jiggles in the center and the crust has a slight firmness to it.

While the pie bakes, prepare the topping by lightly toasting the 0.5 cup unsweetened coconut flakes in a dry skillet over medium-low heat for 2-3 minutes until golden. Remove from heat immediately to prevent burning. Once the pie is done, let it cool completely at room temperature before adding the toasted coconut flakes on top. This chilling step is crucial—it allows the flavors to meld and the textures to set properly.

After the pie has chilled for at least 2 hours (or overnight for best results), gently warm it at 300°F for 10 minutes to soften slightly. This step enhances the aroma and makes the pie more inviting. For the final presentation, arrange the 0.5 cup fresh blueberries in a decorative pattern on top, followed by a drizzle of 0.25 cup pure maple syrup warmed slightly to create a glossy finish.

Slice into wedges and serve immediately. Each bite should offer a harmonious blend of the nutty crust, creamy vanilla filling, and sweet-tart blueberries. The pie's natural sweetness comes from the dates and maple syrup, making it a guilt-free indulgence that's perfect for brunch or dessert. Store leftovers in the refrigerator for up to 5 days, though it's likely to disappear quickly!

Essential equipment for perfect results

High-Speed Blender

This is the most critical piece of equipment for Scarlett Pie—no shortcuts here. I use a Ninja BN601 for its powerful motor and self-cleaning function, but any high-speed blender with at least 1,000 watts will work.

The goal is to blend the cashews, coconut milk, and dates into a completely smooth, lump-free mixture. If your blender struggles, add ingredients in batches and pulse between additions. A Vitamix is another excellent choice, though it’s pricier. 💫

Pie Dish Essentials

Use a 9-inch pie dish with a 2-inch deep rim to hold the filling properly. I recommend ceramic or glass for even baking—avoid dark metal dishes, which can overbrown the crust. For extra insurance, place your dish on a baking sheet to catch potential drips.

If you don’t have a traditional pie dish, a deep oven-safe skillet (like Le Creuset) works too. Just grease it lightly with coconut oil to prevent sticking.

Mixing Bowls

Two medium-sized mixing bowls are essential: one for the crust (almond flour + salt) and one for the filling (blended mixture). I prefer stainless steel for easy cleanup, but glass or silicone bowls are great alternatives.

Avoid plastic—it can absorb flavors and melt under hot ingredients. A small offset spatula (like OXO Good Grips) helps spread the filling evenly and create those beautiful swirls. 🥄

Measuring Tools

Precision matters with this recipe, so invest in a set of stainless steel measuring cups and spoons—they’re durable and accurate. For the vanilla bean seeds, a small paring knife works best for scraping.

A kitchen scale (like OXO Good Grips) is optional but helpful for weighing ingredients like almond flour or coconut flakes if you prefer grams. Don’t skimp on measurements—this pie’s balance of flavors relies on them.

Toasting Tools

Toast the coconut flakes in a small nonstick skillet over medium-low heat—this prevents burning. A wire cooling rack is also handy for letting the pie cool evenly after baking.

For the maple syrup glaze, a small saucepan and pastry brush (like West Elm) help create a smooth, glossy finish. Pro tip: Keep a small bowl of ice water nearby to quickly cool the syrup if it gets too hot.

Frequently asked questions