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

This vegan Scarlett Pie transforms whole foods into a luscious dessert that rivals classic vanilla bean pies—without dairy, eggs, or refined sugar. 🌱 The secret lies in a nutty flaxseed crust and a creamy filling made from coconut milk, seasonal fruit, and vanilla extract.

I developed this recipe during a baking experiment to create a dessert that's both elegant and plant-based, proving that whole-food ingredients can deliver restaurant-quality results at home.

The crust starts with almond flour and flaxseed meal, bound together with coconut oil and water for a sturdy yet tender base. Inside, a velvety coconut milk mixture swirls with mashed banana, maple syrup, and vanilla bean for natural sweetness and depth.

The filling bakes until set but remains light, creating that signature pie texture without heavy cream or butter.

What you’ll end up with is a golden, flaky crust encasing a smooth, vanilla-infused filling that’s rich yet light—perfect for sharing or savoring solo. The natural sweetness from the banana and maple syrup balances the nutty crust, while the vanilla bean adds that luxurious touch.

This pie keeps well for up to 5 days, making it ideal for meal prep or gifting.

Serve warm with a dollop of coconut whipped cream or a sprinkle of toasted coconut flakes for extra texture. The best part? Every bite feels indulgent, yet it’s entirely plant-based and packed with whole foods. Let’s get baking!

Ingredients for scarlett pie whole foods

Six whole-food ingredients create a pie crust, while eight plant-based staples craft the velvety filling.

The almond flour is non-negotiable—Bob's Red Mill or Anthony's Goods brands deliver the finest grind. Flaxseed meal must be freshly ground (pre-ground loses potency fast), so buy whole flaxseeds and pulse them yourself or grab pre-ground from the bulk section. Coconut oil should be the unrefined, virgin variety—it adds subtle coconut flavor that complements the filling beautifully. For bananas, ripe but not mushy is key—they should mash easily but still hold shape. I always buy organic bananas from Whole Foods when they're on sale, but regular grocery store bananas work fine too.

No full-fat coconut milk? Light coconut milk plus 1 tbsp coconut cream mimics the texture. Maple syrup substitutes? Agave nectar at 1:1 ratio works, but the flavor won't be identical. The vanilla bean seeds are worth the splurge—Madagascar beans from Penzeys deliver that signature floral depth. Short on time? Pure vanilla extract works, though it lacks the speckled beauty. For the cinnamon, Ceylon cinnamon is gentler than cassia, but regular cassia works if that's what you have. The sea salt should be fine grain—it dissolves better into the filling.

This pie keeps for 5 days in the fridge, wrapped tightly with parchment paper. For longer storage, freeze the whole pie (unwrapped) for up to 3 months. Thaw at room temperature before serving. The crust stays crisp when stored properly—never reheat the whole pie, just serve at room temperature. The coconut flakes toast best in a dry skillet over medium heat for 2-3 minutes—watch them closely or they'll burn. Portion into individual slices for easy meal prep.

Step-by-step instructions for scarlett pie: whole foods-inspired vanilla bean swirl delight

Here's how to craft this elegant, naturally sweetened pie with a perfect crumb texture and rich vanilla swirl.

In a large mixing bowl, combine the 1.5 cups almond flour and 0.25 cup flaxseed meal. This combination creates a sturdy, nutty crust without gluten. Add the 0.5 cup melted coconut oil and 0.25 cup cold water, mixing until a thick dough forms. I like to use my hands for this—press the mixture together until it holds when squeezed.

This crust relies on the binding properties of flaxseed meal, so don't skip the cold water. The dough should be firm but not crumbly. If it's too dry, add 1 teaspoon cold water at a time until it comes together. Press the dough into a 9-inch pie dish, creating a ¼-inch thick base with slightly thicker edges. Chill in the refrigerator for 30 minutes while you prepare the filling.

In a separate bowl, mash the 2 medium ripe bananas until smooth—no lumps should remain. Stir in the 1 can full-fat coconut milk, 0.5 cup pure maple syrup, 1 whole vanilla bean seeds, 1 tablespoon pure vanilla extract, 1 teaspoon ground cinnamon, and 0.5 teaspoon sea salt. The mixture should be thick but pourable, with a rich, aromatic vanilla scent.

Here's the key technique: Scrape the seeds from the vanilla pod directly into the mixture for maximum flavor. If you're using alcohol-free vanilla extract, you'll notice a slightly sweeter, cleaner vanilla taste in the final pie. Pour ¾ of this filling into the chilled crust, spreading it evenly with a spatula.

Toast the 0.25 cup unsweetened coconut flakes in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly until they turn a light golden color. This step enhances their natural sweetness and adds a delightful crunch. Let them cool completely before using.

In a small bowl, mix the toasted coconut flakes with 1 tablespoon of the remaining vanilla swirl filling, reserving the rest for later. This creates a thick, spreadable topping that will create beautiful swirls when poured over the pie. The coconut adds a tropical contrast to the vanilla's warmth.

Preheat your oven to 350°F. Spread the coconut mixture over the banana filling in the pie dish, using the back of a spoon to create gentle swirls. This creates the signature marbled effect. Bake for 35-40 minutes until the edges are golden brown and the center is just set—it should still have a slight wobble when gently shaken.

I know it's tempting to check early, but resist! The pie continues cooking after removal. When you see the edges turning golden and the filling bubbling slightly at the edges, it's time to pull it out. Let it cool completely before slicing—this allows the flavors to meld and prevents a runny filling.

Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours. This resting period is crucial—it allows the filling to fully set and the flavors to develop. The contrast between the cool crust and warm filling creates the perfect texture experience.

Slice into 6 equal wedges for serving. Each piece should reveal beautiful swirls of coconut and vanilla throughout the rich banana filling. The crust should be crisp yet tender, with a delicate crumb that melts slightly when bitten. Serve at room temperature for the best texture and flavor.

Essential equipment for this dish

Crust Essentials

The 9-inch pie dish is non-negotiable for this recipe—it creates the perfect proportion of crust to filling. I recommend using a ceramic or glass dish (like Pyrex) because they distribute heat evenly and prevent burning.

For a rustic touch, try a cast-iron skillet—it adds a subtle smoky flavor to the crust edges. 🥧

Your rolling pin should be sturdy but not too heavy—OXO Good Grips is my go-to for this recipe. If you don’t have one, use a clean wine bottle or even a wooden spoon in a pinch.

The key is to keep the crust ¼-inch thick for even baking. Pre-chill your rolling pin in the freezer for 5 minutes before using to prevent the dough from sticking.

Mixing Tools

A medium-sized mixing bowl (at least 3-quart capacity) is ideal for combining the crust ingredients. I prefer stainless steel bowls—they’re durable and easy to clean, but glass bowls work too. For mixing the filling, a smaller bowl (like a 2-quart) helps prevent spills when scraping vanilla bean seeds.

A rubber spatula (like OXO’s silicone version) is perfect for scraping every last bit of filling from the bowl.

Baking Gear

An oven thermometer is a game-changer—your oven’s temperature reading can be off by 25°F or more. I use a Thermoworks Oven Thermometer to ensure my oven hits 350°F accurately. For even baking, place a small baking sheet on the lower rack to catch any drips.

A wire cooling rack is essential for letting the pie cool completely before slicing—it prevents soggy crust from sitting on a damp surface.

Vanilla Tools

A vanilla bean scraper (or a small sharp knife) is the best way to extract every last seed from the pod. If you don’t have one, pinch the pod between your fingers and scrape with the knife—just avoid cutting yourself!

For extra flavor, toast the vanilla bean in the oven at 350°F for 5 minutes before scraping. A fine-mesh sieve helps strain any pulp from the seeds if you prefer a smoother filling. 🌿

Optional Upgrades

For a professional touch, invest in a pie bird (a metal weight that sits on top of the pie during baking). It prevents the filling from bubbling over and creates a flatter top.

I use a simple DIY version—a small metal cup filled with dried beans works just as well. A pastry brush (like King Arthur’s) helps brush melted coconut oil on the crust edges for extra shine and crispiness.

No fancy tools? No problem! A fork works for crimping the crust edges, and a spoon can create swirls in the filling. The key is precision—even with basic tools, you can achieve restaurant-quality results.

The most important gear? Patience—let the pie cool completely before slicing for clean wedges every time. 💫

Frequently asked questions