Mixed Berry Coconut Cream Pie

Mixed Berry Coconut Cream Pie

Looking for a summer showstopper to serve at your next gathering of family and friends? This luscious offering, adorned by a bevy of fresh-picked berries, looks great and tastes even better! And since it requires no baking, it’s the perfect dessert to whip up when it’s way too hot to even think about turning on the oven. It does require some items to be refrigerated, and others to be soaked in water, for some time…so plan ahead! Once you’ve prepped your ingredients, this actually comes together quite easily and the payoff in flavor is huge!

Ingredients:

Crust:

  • Coconut Oil (for preparing pie plate)

  • 1 C Raw Pecans

  • 1 C Medjool Dates (pitted, soaked in warm water for 15 minutes, and drained thoroughly)

  • 1 C Gluten Free Gingersnap Cookies or Graham Crackers

  • 3/4 C Shredded Coconut

  • 1/4 tsp Sea Salt

Filling::

  • 1 C Raw Cashews (soaked in water overnight and drained thoroughly)

  • 1/2 C Fresh Coconut

  • 1 C Coconut Cream (refrigerated overnight)

  • 1/4 C Coconut Milk

  • 3 T Maple Syrup

  • 1 tsp Vanilla Extract

  • 2 T Lemon Juice

  • 1/4 tsp Sea Salt

  • 1/4 C Coconut Oil, melted

  • 1/4 C Shredded Coconut

Whipped Cream:

  • 1 C Coconut Cream (refrigerated overnight)

  • 1/3 C Organic Powdered Sugar

  • 1 tsp Vanilla Extract

Topping:

  • Assorted Berries (I used blueberries, strawberries and raspberries.)

  • Coconut Flakes

Instructions:

  1. Lightly coat a 9” pie plate with oil and line bottom with a round of parchment paper.

  2. For crust, place all ingredients in bowl of food processor and blend until it forms a mixture that will hold together if you take a bit out and form into a ball.

  3. Using your fingers, press evenly into bottom and sides of pie plate to form a crust.

  4. Place pie plate in freezer to set for about 20 minutes.

  5. For filling, place all ingredients except shredded coconut in blender (or food processor) and blend on high until a batter is formed. Add shredded coconut and blend a bit more, just to shred the coconut a bit more while still retaining some texture.

  6. Pour coconut mixture into pie crust, using a spatula to smooth the top evenly. Place back into freezer for about one hour.

  7. For whipped cream, place all ingredients into a chilled bowl of mixer. (Just place bowl in refrigerator for 10 minutes to chill.)

  8. Using whisk attachment, mix on high until whipped cream forms. Note: it will thicken additionally as it chills.

  9. Place a layer of whipped cream on top of coconut cream layer.

  10. Top with berries and coconut flakes.

  11. Keep refrigerated until 5 minutes before serving.