Blueberry Cream Pie Vegan Gluten Free
A delightful dessert featuring fresh blueberries and creamy coconut, perfect for vegan and gluten-free diets.
Ingredients
For the Crust
- 2 cups gluten-free graham cracker crumbs Can be made from gluten-free oats blended into fine powder.
- ¼ cup coconut oil, melted
- ¼ cup maple syrup Can substitute with agave syrup.
For the Filling
- 1 can coconut cream, chilled Make sure it is properly chilled overnight.
- ½ cup powdered sugar Adjust to taste for sweetness.
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries Can substitute with thawed frozen blueberries, drained.
- 1 tablespoon lemon juice
Instructions
Preparation
- Gather all your ingredients.
- In a bowl, mix the gluten-free graham cracker crumbs with melted coconut oil and maple syrup until well combined.
- Firmly press the mixture into a pie dish to form your crust, ensuring it’s evenly distributed.
- Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes until lightly golden. Let it cool completely afterward.
Filling
- Whip the chilled coconut cream in a mixing bowl until fluffy, about 3-5 minutes.
- Mix in the powdered sugar and vanilla extract to the whipped coconut cream until fully incorporated.
- In a separate bowl, combine the fresh blueberries and lemon juice, then gently toss until coated.
- Spread the blueberry mixture evenly over the cooled crust.
- Carefully spread the whipped coconut cream over the blueberries.
- Chill the pie in the refrigerator for at least 2 hours before serving to set.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the pie wrapped tightly.