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.
Notes
Custard Cream Pies must be kept refrigerated with or without the whipped cream topping..
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.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/berry-cream-pie/