No-Bake Vegan Vanilla Cookie Pie (gluten-free!)

This creamy & decadent vanilla pie is plant-based, healthier, and so easy to make. No baking required!

Prep Time 20

Cook Time 25

Chill Time 1

Total Time 1 45

Servings

Calories 498kcal

Cost $14

Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
Mix all cookie crust ingredients together in a large bowl until well combined. Scoop the dough into cookies and line them on a baking sheet, flattening them a bit. Bake for ~12 minutes. Let cool for 5-10 minutes.
Change the oven temperature to 400 degrees F.
Break up the cookies and add them to a food processor. Pulse until they are completely broken up. Add applesauce or ¼ cup melted coconut oil then blend in the food processor until completely combined.
Dump the crust mixture into a pie pan and press down until evenly distributed in the pie pan.
Bake the crust for 10 minutes.

While the crust bakes, blend all filling ingredients in a high-speed blender like a Vitamix until completely smooth.
Once the crust is out of the oven, pour the filling into the pie pan.
Let the pie set in the fridge for at least 24 hours (up to 48 hours) then enjoy! It gets better the longer it sits in the fridge!

Let the pie set in the fridge for at least 24 hours (up to 48) before slicing and serving.
I topped mine with blueberries but you can top it with any other fruit or enjoy it plain!
Use a high-speed blender (like a Vitamix) to blend the pie filling so it gets super creamy.
For an easy dessert, you can skip making the crust and just make the pie filling. Store it in the fridge and serve it with berries & granola for a healthier dessert.