I’m going to begin my long string of posts leading up to Thanksgiving with a pie recipe. This pie isn’t your typical holiday fruit or squash custard pie. Nope. It’s actually a recipe that seems more like something you could bring to a Fourth of July barbecue. This is a cold refrigerated pie that only requires baking if you are making your crust from scratch. What a weird thing to feature for the holidays, you may think.
My reasoning behind this recipe was to feature something that could be as quick and easy as you need it to be. The recipe is great because it can be made totally from scratch the day before you need it or only as “scratch” as you have time for. Many elements of this pie can be store-bought and thrown together with all the other components when you assemble everything. Another great thing about this pie is that it’s light and simple as it features classic flavors such as raspberry and vanilla. There is definitely room for tinkering if you’d like to make the pie more custom. I wanted to keep mine simple, though.
The base recipe I’ve written for you is something that most will enjoy. The coconut filling is basically a vegan stove top pudding that tastes like vanilla bean ice cream. Wonderful. I’ve also included a sugar-free option.
The flavor of jam and/or pie crusts you use are totally up to you. I used a basic gluten-free pie crust and I’ve included the recipe if you are ever in need of it. It’s a great thing to have a basic single pie crust recipe on hand for anything you may need to make. This recipe is simple and can be made quickly. If you’d like to up the flavor, try substituting some of the flour (maybe 1/4 cup) for cocoa powder. Chocolate raspberry pie? Sign me up.
The raspberry jam recipe I’ve included is also homemade. If you find that you would rather save time (I don’t blame you!), definitely substitute your favorite store bought jam or fruit preserves.
So, if you’re looking for a dessert that will surely please a crowd, need something quick and simple, and are aiming to please herbivores and gluten-freers alike, give this recipe a try. It is almost Thanksgiving, after all. Who doesn’t want a pie? ;D
Raspberry Coconut Cream Pie
Yield: 1 – 9 inch pie
Free from: Gluten, Soy
- 1 cup GF all purpose flour
- 1/4 cup tapioca starch
- 1/4 tsp salt
- 1/4 cup vegan butter (I used Earth Balance)
- 4 Tb ice water
Coconut Cream Filling
- 2 cups coconut milk (I used full fat canned)
- 1/3 cup sugar/2 tsp stevia
- pinch salt
- 1 1/2 tsp vanilla paste
- 2 Tb vegan butter
- 2 Tb Ener=G egg replacement powder
- 10 oz raspberries (fresh or frozen)
- 1 Tb lemon juice
- 1/4 cup sugar
- 1 1/2 tsp tapioca starch
- 2 cups coconut/non-dairy whipped cream of choice for topping, optional
Preheat oven 345 F.
- Measure all dry ingredients out into a large mixing bowl.
- Sift the dry ingredients with a pastry cutter or whisk until well blended.
- Measure the cold vegan butter into the bowl of dry ingredients and cut it with a pastry cutter, fork or your hands. Blend until the flour mixture now resembles damp sand with small pea-sized clumps only.
- Add the ice water one Tb at a time to the rest of the ingredients, working the dough with your hands or a sturdy wooden spoon until the mixture holds together and no longer contains dry crumbs.
- Refrigerate the dough for at least 20 minutes before rolling it out.
- One cooled, turn the dough out onto a floured surface and work until it forms a solid ball.
- Using a floured rolling pin (and maybe parchment if your surface tends to be sticky), roll your dough out into a disk about 1/4 inch thick.
- Transfer the rolled crust onto a 9″ pie plate and flute the edges to your liking.
- Prick the pie crust all over with a fork once it’s evenly distributed to the entire surface of the pie plate.
- Bake the crust for 15 minutes or until golden and cooked through.
- Cook all ingredients in a small saucepan over a medium-low flame, whisking constantly. If the Ener-G clumped a little, keep whisking. It will eventually dissolve.
- Bring the mixture to a boil and then reduce the heat to a steady simmer. Continue to whisk the mixture occasionally so it thickens, about 30 minutes.
- Once the mixture clings to the sides of the pan and feels thickened, turn the heat off. Let the pudding cool on the stove completely before refrigerating, continuing to stir every 5 minutes or so to avoid a skin from forming.
- Cool the pudding before use, about 1-2 hours.
- Bring all ingredients to a boil in a small saucepan over medium heat.
- Turn the heat to low, stirring occasionally with a wooden spoon.
- Continue to cook for about 20 minutes or until the jam is thickened and syrupy in texture.
- Let the jam cool before refrigeration. Let it cool completely before assembling the pie.
I encourage everyone else who loves to bake to enter. The prizes seem pretty awesome and it’s a great way to spark some creative juices for others who are wondering what to make this holiday season! Click on the image below and it will bring you to a page with more information about how to enter!
Happy Baking! ❤