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.
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:
- Fruit jam (easy and it adds more flavor)
- Frozen berries thawed and simmered into a jelly/jam consistency
- 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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Breakfast Berry Pie
Equipment
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.
Suzy says
This is such a great idea! Love the of the fruit in this!
wilhelmina says
It was so fun to have pie for breakfast! This is such a yummy recipe!
Cathy says
Pie for breakfast! I’m obsessed with this recipe!
Sara Welch says
What a great way to start my day! This will be perfect for Easter brunch; looks fabulous!
Monica says
I love all the colors in this pie! I finally have a good food processor too so I can make this.
Catalina says
To have a berry pie for breakfast is the best way to start a day! So delicious!
Kita Bryant says
Now that is one good looking pie! I would love to have a slice of that after dinner.
Sherry says
Oh my gosh, this is my kind of breakfast. I could eat this every day!
Lisa Joy Thompson says
This pie is absolutely beautiful! I love the colors! And it looks delicious too! I can’t believe it doesn’t contain dairy!
Dorothy Reinhold says
I want this for alllll the meals! That crust!!! This is going to be my new go to crust.
Beth Pierce says
This looks so scrumptious! I will definitely have to try this.
Jessica says
This sounds and looks incredible. It’s like dessert for breakfast!
Amanda says
This is so full of flavor everyone will enjoy!
Natasha says
It’s full of flavor and the ingredients for this recipe are very healthy. My husband and kids loved this so much they’re asking me to make it again this week! Thanks for the wonderful recipe!
Charla says
This looks amazing and definitely my type of breakfast. I would probably play around a bit with the topping and add more nuts to it.
Toni Dash says
That would be fun! The crust has a very nutty texture and flavor due to the peanut butter and pistachios. BUT it’s a very flexible recipe too. You could change it up based on what you have on hand or what you love.
Ashley @ Wishes & Dishes says
We won’t be going anywhere for Easter but I’m still going to make this for my family!
Jen says
What a unique recipe. Perfect for Easter brunch!
Veena Azmanov says
This is truly festive. Love every combination of ingredients making it a delicious and perfect dish. I can relish it for breakfast or as a snack too. Best filling and best topping too.
Cindy says
We have been spending a lot more time in the kitchen, cooking as a family lately. It has been fun to involve the kids with recipe research and cooking! We found your recipe and we made it today! It was a success and a hit with everybody! We used the 1 hour soak for the cashews and made it early this morning. We actually ate it for lunch 🙂
Laura Reese says
This most amazing idea for a breakfast brunch! It was so delicious.
April says
This is such a gorgeous pie!
Tawnie Kroll says
I had all of these ingredients already on hand which was amazing – so simple and tasty, thank you!
Kristen @ My 3 Little Kittens says
Your photos are absolutely gorgeous! My husband really enjoys berries included in breakfast, so I can see him enjoying this the most! Great job!
Gervin Khan says
I love learning new recipe, this one looks really delicious and I am so excited to make this for my family. Thank you!
Lauren Kelly says
I am so excited I had all of the ingredients!! Even the trader joe’s pistachios! Love this so much.