A quick cookie crust and a stove top custard is all you need to make this berry cream pie!
Make it even easier if you buy your graham cracker crust! Shhh I won’t tell!
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 THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS BERRY CREAM PIE
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Notes for Success:
Gluten free is so easy 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!
CLICK HERE FOR MORE ABOUT MEASURING WITH A SCALE
Berry Cream Pie
Ingredients
For the Crust:
- Gluten Free or Regular Sandwich Cookies 36 (*with the fillings)
- Vegan Butter 7 Tablespoons (98g)
For the Berry Compote:
- Fresh or Frozen Berries 2.5 cups (that's 2cups +1/2 cup)
- Sugar *optional I used 2 tablespoons
- Lemon zest *optional approximately 1 teaspoon from 1 small lemon
For the White Chocolate Custard:
- Plant Milk 2 cup (474ml)
- Granulated Sugar 1/2 cup (100g) *or sugar sub see notes
- Cornstarch 5 Tablespoons (40g) *see notes
- 5 ounces (approx 1 cup chopped) Vegan White Chocolate
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
For the Topping
- 1 Recipe Vegan Whipped Cream
- OR 1 Pint of your fav store bought variety
Instructions
- For the crust grind up the 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) then 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 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
Cream Pies must be kept refrigerated and will stay fresh for 3 days.
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 vs the no bake option
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