Description
Raspberry Cream Pie combines the tartness of fresh raspberries with a luscious, plant-based creamy filling on a flaky crust. This delightful dessert offers a fresh, vibrant flavor profile with a smooth texture, perfect for celebrations or cozy nights in.
Ingredients
Scale
Pie Crust
- Plant-based flaky pie crust dough, enough for one 9-inch pie
Cream Filling
- 1 can coconut cream (chilled)
- 1/2 cup natural sugar
- 1 teaspoon vanilla extract (natural)
- 1 tablespoon natural gelling agent
Topping
- 2 cups fresh raspberries
- 1 tablespoon fresh lemon juice (natural)
Instructions
- Prepare the Pie Crust: Roll out the plant-based pie crust dough and carefully press it into a 9-inch pie tin. Prick the bottom lightly with a fork to prevent bubbling. Bake according to the package instructions or until golden brown. Allow the crust to cool completely before filling.
- Make the Creamy Filling: In a medium saucepan over low heat, combine the chilled coconut cream, natural sugar, and vanilla extract (natural). Stir continuously until the mixture thickens slightly. Slowly whisk in the natural gelling agent to help the filling set. Remove from heat once thickened and let cool slightly.
- Assemble the Pie: Pour the creamy filling evenly into the cooled pie crust, smoothing the top with a spatula. Arrange the fresh raspberries decoratively on top. Drizzle with fresh lemon juice (natural) to enhance the raspberry flavor.
- Chill and Set: Place the assembled pie in the refrigerator for at least 4 hours or overnight to allow the filling to firm up and for the flavors to meld beautifully.
Notes
- Choose ripe raspberries for juicier and more flavorful topping.
- Chill the coconut cream beforehand to achieve a silkier filling.
- Do not skip the natural gelling agent to ensure the pie holds its shape.
- Use fresh lemon juice to brighten the filling and balance sweetness.
- Let the pie rest before serving to allow flavors to blend and texture to set.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: raspberry pie, plant-based dessert, vegan pie, fruit pie, cream pie, dairy-free dessert
