by Holladay Allen
Native Foods Cafe
Today is National Raspberry Cream Pie Day. I had never heard of a Raspberry Cream Pie until I came across this strange holiday. But I had to admit, a Raspberry Cream Pie sounded amazing. So I found a recipe on The Pioneer Woman, and veganized it. I was afraid that it would not set up as nicely because of the change in ingredients…. But I was wrong, very wrong. This pie was insanely delicious! So good, that the entire thing was demolished in less than 30 minutes. My grandmother said it was the best dessert she has ever tasted and asked me to make it for her birthday. Amen!
Raspberry Cream Pie
25 Chocolate Sandwich Cookies
4 TBSP vegan butter, melted
1 cup (generous) raspberries
3 TBSP organic sugar
2 containers (6 oz each) vegan raspberry yogurt
1 package (3.4 oz) vegan vanilla pudding mix
1 cup coconut cream*
extra raspberries for garnish
* place 2 cans coconut milk in the fridge for a few hours. Once very cold, remove lids and scoop out the thick cream that has separated to the top. 2 cans should yield about 1 cup, maybe a little more…. Then you can drink the coconut water on the bottom!
Make that Pie
Preheat oven to 350 degrees. Crush cookies in a blender, food processor. Stir in melted butter until all combined. Pour into a regular pie pan (which I did not have so I used an 8x8 glass pan) and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes---just long enough for it to set. Cool crust completely.
Place raspberries on a plate. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer (which I do not have, so I used my Vita-mix blender), combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in coconut cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly.
Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of vegan whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
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