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.

Course Breakfast

Cuisine American

Prep Time 1 30

Chilling Time 4

Total Time 5 29

Servings

Calories 449kcal

Author Toni Dash

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