No Bake Fig Pie
Oh HELLO beautiful pie of mine! I’ve been dreaming of you for a while now!
This time last year I was on maternity leave and trying to navigate life with a newborn. This led to lots of late nights and early mornings dealing with an infant who just wanted to be held and just wanted to nurse every couple hours. That resulted in LOTS of time scrolling through recipes on Pinterest, formulating lots of recipe ideas I couldn’t wait to try BUT also meant I had little to NO time to actually make these recipes a reality for the blog.
But THIS YEAR! This year we have an (almost) toddler who sleeps through the night like a champ and has gotten pretty good at playing with her toys on the kitchen floor while I make my recipe dreams a reality.
This No Bake Fig Pie is one of those recipes.
And I’ll be honest with you: this recipe is part delicious and part beautiful. No, we’re going to say that it’s 100% the best tart ever and 100% BEAUTY!
I heard someone say recently “why are figs so pretty but so gross”. AH! Sucks for you…more figs for ME! My Italian father always had figs in the house when I was growing up and when I was about 12, he became obsessed with fig gardening. For the rest of his life, he spent much of his free time fiddling with his fig plants; carrying his giant trees in the garage for the winter and keeping them perfectly trim throughout the year.
I’ll never forget how excited he was to share the first fig fruits each season and how upset he would get to find the birds enjoying these treats as well.
How to Make this No Bake Fig Pie
I LOVE a good no bake pie and this one is particularly easy.
I’m using the same gluten free no bake crust from THIS vegan peach pie recipe. It combines almond flour, coconut flour, maple syrup, and coconut oil which is then pressed tightly into the bottom of a pan. AND that’s it. So easy and seriously one of my favorite crusts ever.
The filling is a simple mixture of greek yogurt, mascarpone cheese, and honey.
The tart is quit sweet so if you think you might want it less sweet, you could try just putting in 1/8 cup of the honey and then adding more to taste if desired.
The whole pie then just needs a rest in the fridge for about 4 hours before being topped with FIGS and a handful of pumpkin seeds largely for color.
Unfortunately for me, this pie has been eaten and writing this post makes me want a slice SO BAD! #foodbloggerproblemsPrint
FOR THE CRUST:
- 2 cups almond flour
- 1/3 cup coconut sugar
- 1/4 cup + 1 tablespoon of coconut oil, melted
- 2 tablespoons of maple syrup
- Pinch of salt
For the Filling:
- 1 cup of greek yogurt
- 2/3 cup of mascarpone cheese
- ¼ cup of honey
For the Topping:
- 8-20 figs, thinly sliced
- small handful of pumpkin seeds
- In a large bowl, stir together all of the crust ingredients until well combined.
- Press the mixture into the bottom of a round pie/ tart pan.
- Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired).
- Make the filling by stirring together the greek yogurt, mascarpone cheese, and honey until fully combined.
- Pour the yogurt mixture into the pie crust and let sit in the fridge for 4 hours to harden.
- Once ready to serve, slice your figs and place them on top of the tart with a sprinkle of pumpkin seeds and an optional drizzle of honey.
Do not put the figs on the pie until ready to serve.
The pie itself will last a few days in the fridge but the cut figs will go bad and start to shrivel up after just one day. If you want to enjoy it over a few day period, I recommend cutting the figs for topping as you enjoy each slice.