Cream Pies are probably the easiest of all the No Bake desserts to make.
A quick cookie crust and a stove top custard is all you need
You can make even easier if you buy your graham cracker crust! Shhh I won’t tell!
Give it all about an hour to set and then pile on the whipped cream!
With all the vegan options at the supermarkets nowadays we really have gotten spoiled!
From SILK Brand Whipping Cream to SoDelicious plant based topping *not sponsored
You really don’t have to put much effort into this Berry Cream Pie!
Can’t get white chocolate you say?
Not to worry! I have a pure vanilla variation below that is just as amazing!
This is a NO BAKE, NO NUTS, NO MIXER required recipe
And it all comes together in just about an hour!
Make this recipe into one full sized family style 9″ pie or go individual 4″ tart molds like I did for a total of 6 servings.
Go for the mixed berries like me or just use strawberries; or even no berries at all!
If you can’t find the whipped cream products that I mentioned above
I have several homemade recipes for vegan whipped cream to choose from so no one is left out of this game!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS BERRY CREAM PIE
For more Cream Pie Recipes Click the Links Below!
Double Chocolate Cream Pie ~ Vegan
Note for Success:
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
CLICK HERE FOR MORE ABOUT MEASURING WITH A SCALE
- For the Crust:
- Golden Sandwich Cookies 36 (*with the fillings)
- Vegan Butter 7 Tablespoons
- For the Berry Compote:
- Fresh or Frozen Berries 2.5 cups (that's 2+1/2 cups)
- Sugar *optional I used 2 tablespoons
- Lemon zest *optional approximately 1 teaspoon from 1 small lemon
- For the White Chocolate Custard:
- Soy Milk 2 cup (474ml)
- Granulated Sugar ½ cup (100g)
- Cornstarch 5 Tablespoons (40g)
- Vegan White Chocolate 5 ounces (approx 1 cup chopped)
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
- 1 Recipe Vegan Whipped Creamor COCO Whip Whipped Topping by SoDelicious
- For the crust grind up the sandwich cookies in a food processor until fine crumbs.
- Add the melted vegan butter and process until it is even and resembles wet sand
- Press this mixture into an un-greased pie plate (9") or your un-greased 4" tart molds (6) and refrigerate until needed OR for a crispy pie shell, bake in a preheated 350F oven for 12-15 minutes to crisp
- Prepare the berry compote by cooking the berries over a medium heat with the optional sugar
- Stir often to avoid burning.
- The berries will start to break down and get syrup-y especially if you use frozen berries.
- If you are using fresh berries you may have to add a few tablespoons of water to help them cook down.
- After about 20-30 minutes the berry mixture will be broken down, syrup-y and starting to get thicker.
- Remove from heat and let cool (it will thicken as it cools)
- Prepare the custard by combining plant milk, sugar & cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter & the white chocolate, stir to melt evenly throughout.
- Add the vanilla extract.
- Pour into the prepare pie shell or the tart shells then refrigerate for about 20minutes to cool & set.
- Top with the cooled berry compote and then coconut whipped cream
- Serve with shaved white chocolate *optional.
I find that if you bake the crust before pouring the custard it will help it stay more crisp and prevent it from getting soggy as fast as the no-bake version.
For those who cannot get white chocolate or just prefer to go classic vanilla custard, use this recipe below:
- Soy Milk 2¼ cup (533ml)
- Granulated Sugar ¾ cup (150g)
- Cornstarch 6 Tablespoons (48g)
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
- Combine all the ingredients except for the vanilla extract and the vegan butter in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
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