Quick cookie crust and a stove top custard is all you need to make this berry cream pie!
Very little effort is needed for this Berry Cream Pie!
It whips up in about an hour with your favorite vegan whipped cream for the topping!
WATCH HOW TO MAKE THIS BERRY CREAM PIE
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Notes for Success:
Make it Gluten free by using your favorite gluten free cookie for the crust!
Sugar Free is also easy with a recipe like this one!
Check out the best way to make everything low sugar or refined sugar free here!
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.
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.
For those who cannot get vegan white chocolate simply use this vanilla custard recipe instead!
Berry Cream Pie
Ingredients
For the Crust:
- 36 Regular Sandwich Cookies
- 8 Tbs Vegan Butter 113g
For the Berry Compote:
- 2½ cups Fresh or Frozen Berries
- 2 Tbs Granulated Sugar
For the Custard:
- 2 cups Plant Milk 474ml
- ½ cup Granulated Sugar 100g
- 5 Tbs Cornstarch 40g
- 5 ounces Vegan White Chocolate 140g
- 1½ Tbs Vegan Butter 21g
- 1 teaspoon Vanilla Extract 5ml
For the Topping
- 1 Recipe Vegan Whipped Cream
Instructions
- For the crust grind up the cookies in a food processor until fine crumbs.
- Add the melted vegan butter & process until it is even & resembles wet sand
- Press this mixture into 1- un-greased pie plate (9") or 6- un-greased 4" tart molds then refrigerate until needed
- 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 & 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.
- Remove from heat & 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 & bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat & add the vegan butter & white chocolate, stir to melt evenly throughout. Add the vanilla extract.
- Pour into the tart shells then refrigerate for about 20minutes to cool & set.
- Top with the cooled berry compote & whipped cream
- Serve with shaved white chocolate *optional.
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