Luscious Vegan Forest Fruit Pie

Vegan Forest Fruit Pie
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The star ingredients of this luscious vegan forest fruit pie are delicious berries. So mouth-watering with a gorgeous pink colour and deliciously fresh. You need to try it!

Vegan forest fruit pie
vegan forest fruit pie
vegan forest fruit pie

If you liked this recipe, check out our Autumn Vegan Chocolate Pie. It’s delicious!


Vegan Forest Fruit Pie

Fruits of the Forest Luscious Vegan Pie

Christina
The star ingredients of this luscious vegan forest fruit pie are delicious berries. So mouth-watering with a gorgeous pink colour and deliciously fresh. You need to try it!
5 from 6 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Birthdays, Breakfast, Brunch, Celebrations, Sweets, Valentine’s Day
Cuisine Fusion
Servings 12
Calories 264.1 kcal

Ingredients
  

PIE CRUST

RASPBERRY FILLING

  • 400 ml full-fat coconut milk, 1 can
  • 1 1/4 tsp agar-agar powder
  • 4 tbsp raw sugar
  • 1/4 cup cashews, soaked overnight or boiled for 30 minutes
  • 2 tsp vanilla extract
  • 1 cup thawed raspberries

Instructions
 

PIE CRUST

  • Using a food processor, combine the pastry whole wheat flour, all-purpose flour, raw sugar, salt and process until combined.
  • Add the solid coconut oil and the canola oil, the water, vanilla and vinegar and process until you see the dough coming together.
  • Place the dough onto a floured surface and shape it using a rolling pin in different directions until you have a round shape with a diameter of around 20 cm.
    Fruits of the Forest Luscious Vegan Pie
  • Place the dough on a pie plate.
    Fruits of the Forest Luscious Vegan Pie
  • Pierce the dough with a fork to prevent air pockets.
  • Freeze it uncovered for 30 minutes.
  • Bake the dough at 175°C for 35-45 minutes or until ready.
  • Let it cool before adding the filling.

RASPBERRY FILLING

  • Combine the coconut milk, agar-agar powder and raw sugar in a small saucepan and stir vigorously. Bring to a boil over medium heat and then reduce to a simmer, maintaining it for 15 minutes. Don’t let the heat be too high or the coconut milk will boil over.
  • Pour the mixture into a metal bowl and freeze for around 50 minutes.
  • Transfer the mixture into the blender and add the cashews and the vanilla extract. Blend until very smooth.
  • Chill in the refrigerator for at least three hours.
  • Using an electric hand mixer, mix the already chilled cream with the raspberries. Whip until the cream is smooth and has a pink colour.
    Vegan Dreamy Whipped Cream (Plain & Raspberry Flavoured)
  • Place the raspberry cream on top of the already chilled pie crust.
  • Chill it in the refrigerator for at least 2 hours.

Notes

Once the pie is chilled, place fresh berries or thawed frozen ones on top. In addition, add some grated non-dairy dark chocolate if you wish. Enjoy along with a warm almond latte!

Nutrition

Calories: 264.1kcalCarbohydrates: 21.5gProtein: 3gFat: 18.9gSaturated Fat: 13.1gSodium: 57.7mgPotassium: 79.4mgFiber: 2.1gSugar: 6.7g
Keyword Baking
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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