First up in my latest series of NO BAKE CREAM PIES is this White Chocolate 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 that you can pull together in just about an hour!
Make this recipe into 1 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!
Coconut Whipped Cream to top it all off or go minimalist with no cream for a lighter, less fat version!
My recipes as usual are versatile and user friendly and I think you will agree when you see just how easy this one is to make!
Check out the full video tutorial for how to make this amazing dessert!
- 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.
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 (50g)
- 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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