Breakfast Berry Pie – a Vegan Breakfast recipe

Cool, creamy Berry Pie for breakfast? You bet! This fun brunch recipe is bursting with fresh, delicious flavors AND it’s a vegan breakfast recipe! You’d never guess it from the creamy filling.

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This delicious berry pie for breakfast starts the morning off right!

Especially in the warmer months, a slice of this chilled no bake pie is a treat.

The breakfast pie is made with wholesome ingredients and is easy to make!

Berry Pie Filling

When I made this the first time my husband asked what dairy products were in the creamy filling.

The answer? None.

The filling is made with soaked raw cashews, coconut cream, some berries and maple syrup.

The ingredients are combined in a blender to create a rich, creamy delicious filling that’s dairy-free.

But you’d seriously never guess it!

The Crust

This may be my favorite pie crust ever!

A combination of rolled oats, peanut butter, seeds and dates for sweetness are processed in a food processor.

They create a soft, pliable crust that’s SO easy to make.

The flavor really can’t be beat and is perfect with the berry filling.

This vegan breakfast recipe is such a surprise treat!

Not overly sweet and made with wholesome ingredients.

Ingredients

• raw Cashews (do not use roasted or salted cashews)
• canned Unsweetened Coconut Cream
• frozen, thawed Berries (fresh berries can be substituted)
• Pure Maple Syrup
• pitted Medjool Dates
• Rolled Oats (regular or gluten-free; do not use Instant Oats)
• Peanut Butter (or nut butter of your choice)
• Chia Seeds
• ground Flax Seeds (flax meal)
• Lightly salted Pistachios 
• Fruit Jam (see other options below)

Ingredient Notes

Cashews

The cashews need to be ‘raw’ (or natural), not roasted. They also need to be unsalted.

To create the creamy consistency for this vegan breakfast pie the cashews will need to be soaked first.

There are two methods to do this: overnight or 1-hour fast soak.

Both methods are detailed in the recipe card below.

The overnight method is preferred. It creates a creamier end result.

Both methods will work however.

Coconut Cream

This will need to be chilled for 6 hours before starting the recipe!

Chilling separates the liquid from the thick coconut cream making it easier to scoop the coconut cream.

Select a brand that contains only coconut and water if possible. Trader Joe’s makes a great option.

This makes separating the coconut easier.

Seed Substitutions

I’ve changed the seeds in this crust recipe many times and it always comes out delicious!

You can also use hemp hearts or sunflower kernels (shelled seeds). 

Just substitute in the same volume as the recipe calls for.

EXAMPLE: If substituting for the chia seeds use 2 tablespoons of the substitute.

Pistachios

Use lightly salted pistachios. The little bit of salt makes the crust perfection!

Berry Topping

This no bake pie can be topped in multiple ways:

1. Fruit jam (easy and it adds more flavor)
2. Frozen berries thawed and simmered into a jelly/jam consistency
3. Fresh fruit added before serving

How to Make Breakfast Berry Pie – Step-by-Step

Before creating this vegan breakfast recipe it’s important to have the coconut cream chilled and the cashews soaked. 

Refer to the recipe card at the end of the post for instructions.

Making the Crust

STEP 1: Line a regular pie pan with parchment paper. PRO TIP: if you scrunch up the parchment paper into a ball then flatten it out again it will fit into the pie pan more easily.

STEP 2: Add the crust ingredients (dates, rolled oats, peanut butter, chia seeds, flax seeds and pistachios) to a food processor. Pulse to combine well. The mixture will stick together but should not be processed into a paste.

STEP 2: Spoon the mixture into the prepared pie pan. Press into the bottom and sides to form a crust.

STEP 3: Place the pie pan in the freezer, uncovered, to chill while making the filling.

Making the Filling

STEP 4: Drain the cashews and add the nuts to the blender along with the coconut cream, berries and maple syrup.

Blend on high into a thick filling. NOTE: if the mixture is too thick for your blender add a bit of the coconut water (from the can) until it blends smoothly. 

STEP 5: Spoon the filling into the prepared crust.

STEP 6: Spoon the jam onto the top of the filling. Use a toothpick to drag the jam into a marbling effect.

STEP 7: Place the pie in the freezer on a level surface. PRO TIP: putting it on a rimmed baking sheet can help keep it level. Freeze for 4 hours up to overnight. It can be covered after the first hour in the freezer.

Serving the Berry Pie

Freezing the breakfast pie sets it’s consistency. After that it can remain in the refrigerator.

Take the pie out of the freezer and put it in the refrigerator the night before serving. 

Alternatively, remove the pie from the freezer 1 hour before serving, and set out on the counter to soften. 

Cutting the Breakfast Pie

Remove the pie from the pan using the parchment paper underneath it.

Cut slices with a large, sharp knife.

How to Store

In the Refrigerator

Store any leftovers tightly sealed in the refrigerator for up to 5 days.

In the Freezer

Store in a sealed freezer safe container for up to 2 months.

Follow recipe instructions to soften before eating.

More Breakfast Recipes You’ll Love

• Peach Pie Overnight Oats
• Baked Chocolate Chip Pancakes
• Blueberry Coffee Cake with Crumble Topping
• Overnight Breakfast Casserole
• How to Make Sweet Potato Toast

Try these Berry Recipes too!

• Three Berry Cobbler with Sour Cream Biscuits
• Raspberry Pandowdy
• Buttermilk Peach Buckle
• Strawberry Vodka: How to Make it and Use It
• Blueberry Mojitos (with faux-jito option)

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Recipe

Breakfast Berry Pie

This creamy berry pie is cool and satisfying for breakfast especially in the warm months. You'll never guess the filling has no dairy products from the texture and flavor. The crust is so delicious and perfect for many uses.

5 from 17 votes

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Course: Breakfast

Cuisine: American

Prep Time: 1 hour hour 30 minutes minutes

Chilling Time: 4 hours hours

Total Time: 5 hours hours 29 minutes minutes

Servings: 10

Calories: 449kcal

Author: Toni Dash

Cook ModePrevent your screen from going dark

Equipment

Blender

Food processor

Pie plate lined with parchment or wax paper

Ingredients

Filling

• ▢ 1 ½ cups raw Cashews (unsalted): soaked (see instructions below) do not use roasted or salted cashews
• ▢ 1 13.66-ounce can Coconut Cream chilled 6 hours in the refrigerator before starting the recipe
• ▢ ½ cup frozen, thawed Berries
• ▢ ¼ cup Pure Maple Syrup

Crust

• ▢ 1/2 cup pitted Medjool Dates
• ▢ 1 cups Rolled Oats (regular or gluten-free) do not use Instant Oats
• ▢ 1/2 cup Peanut Butter or nut butter of your choice
• ▢ 2 tablespoons cup Chia Seeds
• ▢ 2.5 tablespoons ground Flax Seeds or flax meal
• ▢ 1/4 cup Lightly salted Pistachios chopped

Topping (use ONE of the following)

• ▢ ¼ cup Fruit Jam
• ▢ Thawed frozen fruit simmered to reduce to a thick jelly texture (1/4 cup yeild).
• ▢ Fresh fruit add before serving.

Instructions

Soaking the Cashews (use one of the following methods)

• Preferred Method: Soak in cold water overnight (not longer than 12 hours). Drain. This method creates a creamier consistency.
• Fast Method: Boil 2 cups of water. Remove from heat, add the cashews and soak for 1 hour.

Crust

• Add all of the crust ingredients to the food processor; pulse until well combined, but not a paste. See food processor image for reference, at this stage you should be able to press it together and have it hold its shape.
• Transfer to the paper lined pie plate and press firmly and evenly across the bottom and up the sides.
• Place the uncovered dish in the freezer. This will help cool down the filling and help it setup faster once poured in.

Filling

• Drain the cashews. Add the cashews to the blender. Discard the soaking water.
• Add just the thick creamy part from the coconut cream can (reserve the liquid) to the blender. The cream will be completely solid when it is right out of the fridge and then soften as it warms.
• Add the ½ cup of fresh berries and maple syrup.
• Blend on together on high until perfectly smooth. IF the mixture is too thick to blend easily add some of the coconut water from the can until it will blend. It should be a thick liquid that is very smooth and creamy.
• Pour the filling into the pie crust, being sure to use a spatula to scrape out all of the filling from the blender pitcher.

Topping

• Spoon the jam on top of the filling and then use a toothpick to swirl the juices just a little bit so they marble with the filling.
• Set the pie plate into the freezer, making sure it is completely flat, and chill for at least 4 hours or overnight. It can be covered after the first hour of chilling.

Preparing to Serve the Pie

• Place the breakfast pie in the refrigerator the night before serving. NOTE: freezing is necessary for the pie to set up; after that it may be kept in the refrigerator.

  OR take the pie out of the freezer about 1 hour before planning to cut and serve and let it warm up a bit on the counter.
• To cut the pie: remove the pie from the pie pan with the parchment paper. Cut slices with a large, sharp knife. The pie will still be firm.
• You may store any remaining slices in the fridge if you plan to eat them within 5 days of making the dish OR you can put them in an airtight container in the freezer for up to 2 months.

Nutrition

Calories: 449kcal | Carbohydrates: 37g | Protein: 11g | Fat: 32g | Saturated Fat: 15g | Sodium: 68mg | Potassium: 502mg | Fiber: 5g | Sugar: 17g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!