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Raspberry Cream Pie

1. August 2016 - Cakes and Pies, Dessert
Raspberry Cream Pie

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 :).

Vegan, gluten-free Raspberry Cream Pie

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.

Vegan, gluten-free Raspberry Cream Pie

Raspberry Cream Pie
Raspberry Cream Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
5 minutes 1 hour
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
5 minutes 1 hour
Raspberry Cream Pie
Raspberry Cream Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
5 minutes 1 hour
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
5 minutes 1 hour
Ingredients
For the crust
For the filling
For the topping
Servings: pie
Instructions
For the crust
  1. Mix coconut flakes, coconut flour, coconut oil and syrup together and press into a 8 or 9 inch pie plate.
For the filling
  1. In a large bowl, beat cream cheese, coconut cream, confectioner's sugar, orange liqueur (or juice) and vanilla until light and fluffy.
  2. Spread into crust and refrigerate.
For the topping
  1. In a small saucepan, combine sugar, starch, water and raspberries and bring the mixture to a boil. Cook for about 2 minutes, until thickened.
  2. Spread mixture over filling and refrigerate until chilled.
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