A very quick and easy recipe for vegan, gluten-free Raspberry Cream Pie made with vegan cream cheese.
A raw coconut crust, followed by a creamy filling of vegan cream cheese and coconut cream, topped with a layer of raspberries. In my opinion the combination of coconut, cream cheese, vanilla and raspberries is perfect!!! This pie can be made with fresh or frozen raspberries – so you can make it anytime in the year :).
I’ve made a coconut pie crust for this pie, but you may use any pie crust of your choice. A chocolate crust would be delicious too, I guess :). I’ve also mixed some orange liqueur into the filling, which makes it even more creamy and delicious, but you may want to use orange juice instead.
Ingredients
For the crust
- 1 cup (75 g) flaked coconut
- 1 Tbsp coconut flour
- 3 Tbsp coconut oil , liquid
- 3 Tbsp maple or agave syrup
For the filling
- 12 ounces (340 g) vegan cream cheese softened
- 1/2 cup coconut cream
- 2/3 cup confectioner's sugar
- 2 Tbsp orange liqueur or orange juice
- 1 tsp vanilla extract
For the topping
- 1/2 cup (100 g) sugar
- 3 Tbsp corn starch
- 3 Tbsp water
- 1 1/2 cup (150 g) raspberries
Servings: pie
Instructions
For the crust
- Mix coconut flakes, coconut flour, coconut oil and syrup together and press into a 8 or 9 inch pie plate.
For the filling
- In a large bowl, beat cream cheese, coconut cream, confectioner's sugar, orange liqueur (or juice) and vanilla until light and fluffy.
- Spread into crust and refrigerate.
For the topping
- In a small saucepan, combine sugar, starch, water and raspberries and bring the mixture to a boil. Cook for about 2 minutes, until thickened.
- Spread mixture over filling and refrigerate until chilled.
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