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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 – a Vegan Breakfast recipe

Berry Pie Filling

The Crust

Ingredients