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.
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.
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
|Prep time||4 hours, 10 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|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
|Blend all ingredients (except the crust 😀 ) in a strong blender like Vitamix until it is smooth and creamy.|
|Pour blender contents into a 9 inch prepared pie crust. You can use the store-bought variety or make your own.|
|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.|
|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.