Blueberry Cream Pie Vegan Gluten Free
A delightful and visually appealing pie featuring a vibrant blueberry filling atop a creamy coconut base, perfect for any occasion and accommodating various dietary needs.
Ingrédients
Crust Ingredients
- 2 cups gluten-free graham cracker crumbs Provides a sweet and crunchy base for the pie.
- 1/4 cup coconut oil, melted Helps bind the crust together and adds a subtle coconut flavor.
- 1/4 cup maple syrup Natural sweetener that enhances the pie’s flavor profile.
Filling Ingredients
- 1 can coconut cream, chilled Forms the fluffy topping that’s both creamy and light.
- 1/2 cup powdered sugar Adds sweetness and stabilizes the whipped coconut cream.
- 1 teaspoon vanilla extract Infuses the cream with aromatic richness.
- 2 cups fresh blueberries The star of the pie; bursting with flavor and antioxidants.
- 1 tablespoon lemon juice Adds brightness to the blueberries and balances sweetness.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth baking experience.
- Preheat your oven to 350°F (175°C).
Make the Crust
- In a bowl, combine the gluten-free graham cracker crumbs, melted coconut oil, and maple syrup. Mix until evenly coated.
- Press the graham cracker mixture firmly into a pie dish.
- Bake the crust for 10 minutes until slightly golden, then let it cool completely.
Prepare the Filling
- In a chilled mixing bowl, whip the coconut cream until fluffy, about 2–3 minutes.
- Add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, combine the fresh blueberries with lemon juice and toss to coat.
Assemble the Pie
- Spread the blueberry mixture over the cooled graham cracker crust.
- Top with the whipped coconut cream, ensuring it covers the blueberries completely.
- Refrigerate for at least 2 hours to allow the flavors to meld and the cream to set.
Serve
- Slice the pie into pieces and serve. Garnish with extra blueberries or mint leaves if desired.
Notes
Store covered in the refrigerator for 3–4 days. For freezing, slice the pie and wrap each piece individually.