Scarlett Pie Recipe: Whole-Foods Crunch and Creamy Vanilla Bliss

This whole-food Scarlett Pie delivers creamy vanilla bliss with a crunchy nut crust—all without refined sugar or processed flour. Inspired by classic Southern pies but made with dates, almonds, and coconut, it’s rich, satisfying, and packed with natural sweetness.

The secret? A base of blended beets or berries for that signature deep red hue, balanced by warm spices like cinnamon and nutmeg.

The crust gets its texture from toasted pecans and oats, bound with coconut oil for a sturdy yet tender bite. Meanwhile, the filling transforms blended dates, coconut cream, and vanilla into a velvety custard that sets beautifully when chilled. No baking required—just layer, chill, and slice into perfect rectangles.

What makes this pie stand out is how it tastes like comfort food without compromise: no dairy, no gluten, and no artificial ingredients. The contrast of crunchy crust and silky filling, plus the subtle tartness from the beet or berry base, creates a dessert that’s both elegant and approachable.

Perfect for holidays, potlucks, or a special treat.

Ready in under an hour with minimal cleanup, this recipe proves whole-food desserts can be just as indulgent as their traditional counterparts. Let’s get baking!

Ingredients for scarlett pie whole foods

Dates, coconut cream, and toasted pecans create a rich, satisfying whole-food pie with no refined sugar.

The coconut cream is non-negotiable here—full-fat only for that velvety texture. Most grocery stores carry So Delicious or Goya brands, but check the label for added thickeners. Trader Joe's has a great organic option too. Dates vary in moisture—soak them for 15 minutes if they feel dry. For the beets, organic baby beets from the grocery store are easiest, but any cooked beets work. If you can't find them fresh, canned beets (drained and rinsed) are a solid backup—just don't use the sweetened kind.

No coconut cream? Full-fat cashew cream (blend soaked cashews with water) works beautifully, though the flavor will differ slightly. Short on dates? Fig jam or unsweetened applesauce can replace up to half the amount, but adjust the maple syrup to taste. The pecans should be lightly toasted—this brings out their nutty flavor. If you can't find toasted, toast your own in a dry pan for 3-4 minutes. The berries add tartness—frozen works perfectly, but fresh berries (like raspberries or blackberries) add a brighter pop of color. Always thaw frozen berries before blending to avoid watering down the filling.

This pie keeps beautifully—3-4 days in the fridge wrapped tightly. For longer storage, slice and freeze individual portions for up to 3 months. The crust stays crisp when chilled, but if you're serving it warm, let it sit at room temperature for 10-15 minutes first. Leftovers reheat well in the microwave for 10-15 seconds—just watch the crust, as it can get soggy. I always make a double batch because this pie disappears fast, especially during holidays. Store any extra filling separately in an airtight container for 5 days in the fridge.

Step-by-Step instructions for scarlett pie

Assemble this layered dessert with rich textures and natural sweetness for a pie that feels indulgent yet wholesome.

In a high-speed blender, combine the 1.5 cups toasted pecans and 1 cup old-fashioned rolled oats. Pulse until the oats break down into a fine flour consistency—this will form the sturdy crust foundation. Transfer the mixture to a medium bowl and set aside.

In a separate small bowl, whisk together the 1.5 cups pitted dates, 2 tbsp maple syrup, 1 tbsp vanilla extract, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp sea salt. The dates should soften slightly from the syrup, creating a sticky binding agent. This blend will add natural sweetness and moisture to the crust.

In a mixing bowl, combine the 13.5 oz full-fat coconut cream (from the chilled can) with the 1 cup cooked beets and 0.5 cup thawed frozen mixed berries. The beets will add earthy depth while the berries introduce tartness to balance the sweetness. Use a hand mixer to blend until smooth and fully incorporated.

In a small saucepan over low heat, gently warm the 0.5 cup melted coconut oil with the date mixture from Step 1. Stir continuously until the coconut oil melts completely and the mixture becomes thick and syrupy—about 3-4 minutes. This will bind all the layers together beautifully. Remove from heat and let cool slightly.

Press half of the nut-oat mixture firmly into the bottom of a 9-inch pie dish, creating an even base. Spread the creamy coconut-beet filling evenly over the crust, leaving a ¼-inch border at the edges. This ensures the filling doesn't overflow during baking.

Drop spoonfuls of the cooled date-coconut mixture evenly across the filling, creating small mounds. Use the back of a spoon to gently spread them into an even layer—this will become the signature crunchy topping. Sprinkle the remaining ½ of the nut-oat mixture evenly over the top layer.

Cover the pie dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling time allows the layers to fully set and develop their distinct textures: a crisp nut crust, creamy coconut filling, and chewy date topping. The longer it chills, the more pronounced these textures become.

Before serving, run a small knife around the edges of the pie to loosen it from the dish. Slice into wedges with a warm knife for clean cuts. Each bite should deliver the contrast of crispy nuts, creamy coconut, and sweet date layers—all without refined sugar. Serve chilled for the best texture experience.

Regional styles of this recipe

Southern-Inspired Twist

This Scarlett Pie draws from classic Southern pie traditions but swaps butter and flour for whole-food ingredients. The beet base mimics the deep red hue of traditional red velvet cakes, while pecan and oat crust delivers the same satisfying crunch as a nutmeg-spiced pie crust.

I love adding a pinch of black pepper to the crust for a subtle kick—it’s a trick I picked up from Southern grandmothers who knew how to balance sweetness with complexity. 🌶️

West Coast Whole-Food Adaptation

In California and Pacific Northwest regions, this pie becomes even more vibrant with local berries like blackberries or raspberries—they add a bright acidity that cuts through the richness.

Swap the maple syrup for agave nectar if you prefer a milder sweetness, and use walnuts instead of pecans for a nuttier, earthier flavor. The West Coast also embraces chia seeds in the crust for extra fiber and crunch.

Up north, where maple syrup reigns supreme, this pie becomes a maple lover’s dream. Increase the maple syrup to 3 tbsp and add ½ tsp vanilla bean paste for deeper flavor.

The pecan crust pairs beautifully with Vermont maple, and the beet filling takes on a caramelized note when baked briefly at 350°F for 10 minutes before chilling. This version feels like a cozy autumn dessert straight from a New England farmhouse. 🍁

For a warmer climate twist, replace the beets with mango puree (about 1 cup) and add ½ cup toasted coconut flakes to the crust. The coconut cream filling becomes even creamier, and a splash of lime zest brightens the whole pie.

This tropical version is perfect for summer gatherings—just chill it for 2 hours before serving to let the flavors meld.

For those avoiding gluten or nuts, swap the oats and pecans for almond-free sunflower seed butter (about ½ cup) and gluten-free rolled oats (or tapioca starch for binding).

The crust will still hold together beautifully, and the date-coconut mixture remains the star. This version proves the pie’s versatility while keeping it whole-food focused. 💪

Frequently asked questions