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Frozen Berry “Cream” Pie + Community Supported Agriculture (CSA)

Berry Cream Pie Bite

One of the best spring/summer desserts of all time has got to be frozen pie. I kid you not. I’m in love with the stuff.

A few weeks ago, I tried making a frozen mango “cream” pie off-the-top-of-my-head. Unfortunately, not all “off-the-top-of-my-head” recipes turn out fabulously. But folks, let me tell you: this one did. It was just really that good.

So, when I ran out of frozen mangoes, I had to use something else. That something else? Frozen berries–blueberries, strawberries, raspberries, and blackberries. YUMMO.

Frozen Berry Cream Pie Slice

For this recipe, I used a home-made crust made from nuts and oats. I’m not quite ready to share that recipe, just because I want to try it out once more with a change. So, just use your favorite homemade or store-bought graham cracker style crust for now.

And, if your looking for a great coconut whipped topping recipe, check out this recipe by Angela Liddon at Oh She Glows.

Frozen Berry Cream Pie Square

There you have it! Scroll down to the bottom of this post for the recipe.

In the meantime, I’m excited to announce a new series here on Vegan Yumminess! Something that I’ve come to feel very passionate about is our need to use locally-grown organic produce. In case you haven’t heard, Community Supported Agriculture (CSA) is a fabulous way to get locally-grown organic produce efficiently and economically. CSA is essentially a concept in which local community members invest in their local farms by purchasing shares of locally-grown produce. Usually a weekly, monthly, or seasonal fee is paid to the particular local farm in exchange for a weekly or every-other-weekly box of whatever produce is in season at the time. For more information about CSA, you can check out this website or this post by Kelly at Vegan Iowan.

I will be sharing more soon, but basically, we’re going to be hosting a series all about cooking your CSA-acquired vegetables.

If you’re not signed up for a summer CSA yet, visit this page to find farms in your area that have CSA programs. (There is a little box in the right hand column of the page that allows you to search in your zip code/state region to find CSA programs.)

If you’re interested in seeing more information about the specific CSA that I am a member of, check out this page on Bountiful Blessings Farm.

That’s it for today, folks! I hope you’ve had a fabulous Monday!

Food for Thought:

“…For verily I say unto you, If ye have faith as a grain of mustard seed, ye shall say unto this mountain, Remove hence to yonder place; and it shall remove; and nothing shall be impossible unto you.” Matthew 17:20, last part (King James Version)


Frozen Berry “Cream” Pie

Serves 8
Prep time 4 hours, 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 3/4 cups coconut cream (the solid part in a can of full fat coconut milk, or use Trader Joe's coconut cream)
  • 1/4 cup crushed pineapple with juice (I used canned.)
  • 1 1/2 cup frozen berries
  • 1/4 cup almond milk (or non-dairy milk of your choice)
  • 2 tablespoons pure cane sugar (or agave nectar or other sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker style pie crust


Step 1
Blend all ingredients (except the crust :D ) in a strong blender like Vitamix until it is smooth and creamy.
Step 2
Pour blender contents into a 9 inch prepared pie crust. You can use the store-bought variety or make your own.
Step 3
Place the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving.
Step 4
Cut and serve!


This pie keeps well in the freezer for just 2-3 days. Make sure you cover it well, because it starts to taste freezer burned really quickly. If you are serving this pie to company, I would make it not more than 1 day in advance.







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{ 8 comments… add one }

  • Abby @ The Frosted Vegan May 7, 2013, 8:11 pm

    Oh goodness, I know how the “off the top of the head” recipes can go awry sometimes, but sometimes they turn out to be the best too! I love that you are highlighting CSAs. I’ve been contemplating joining one for some time now and can’t wait to see your series!

    • Lindsay May 8, 2013, 8:55 pm

      Yes! You need to join a CSA. The abundant supply of fresh veggies is SO worth the money. :)

  • Kelly @ Vegan Iowan May 8, 2013, 8:41 am

    What a wonderful surprise to see my blog referred to here! Thank you so much! You are lucky to have berries already – you must live somewhere warm :-). We just planted strawberries and raspberries yesterday; I will definitely be making this on a hot summer day!

    • Lindsay May 8, 2013, 12:25 pm

      You’re welcome! Anytime, Kelly! ;) Well…I must admit…the berries in the pie were frozen in advance. Buuuut, we did get the strawberries in our CSA box! I think they were the very first fruits of the season. They were DELISH. We live in TN.

  • Lé Russé August 1, 2013, 11:48 am

    I did a marvellous crust for this. Made the pie so delicious. Also it was gluten free which I realized.

    • Lindsay August 1, 2013, 3:19 pm

      Great! I’d love to hear more about your crust! :)

  • Lé Russé August 2, 2013, 9:28 am

    The crust was easy.
    It’s 2 cups of oats (quick cooking or ones you use for granola)
    4 tbsp toasted sunflower seeds
    2 or 4 handfuls of corn meal
    A few big spoonfuls of molasses
    2 tbsp of raw sugar or sucanat.
    Almond milk
    Olive oil.

    Toast the oats and put all dry ingredients into a food processor for 5-10 seconds or until it forms a semi fine powder. Turn it back on and add molasses and almond milk and oil form Keep it on until the mixture forms a ball

    • Lindsay August 4, 2013, 7:25 pm

      Great! Thanks so much!


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