Berry Cream Pie
Be sure to read the Notes for Success section above the recipe!
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.
Notes
Be sure to read the Notes for Success section above the recipe!
Storage 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 & prevent it from getting soggy vs the no bake option
Tried this recipe?Let us know how it was!