Creamy, custardy vanilla pie with cookie crust that is 100% plant-based, oil-free, gluten-free, super delicious and perfect for the summer.
Prep Time 1 hourhour
Refrigeration Time 1 dayday
Total Time 1 dayday1 hourhour
Ingredients
Vanilla Filling
1/2blocksoft tofuabout 8 oz
113.5 ozcan of coconut cream
1cupcashews
1/2cupmaple syrup
2tspvanilla extract
Cookie Crust
3/4cupoat flour
1/4cuprolled oats
1/4cuppure maple syrup
1/4cupalmond butter
1/4cupapplesauce
1tbspground flax
1.5tspvanilla extract
1tspbaking soda
1/4cupapplesauce or melted coconut oilfor binding crust separate from applesauce above)
Instructions
Cookie Crust
Preheat oven to 350 F and prepare a baking sheet with parchment paper. Mix all ingredients together in a large bowl until well combined. Scoop the dough into cookie shapes and line them on a baking sheet, flattening them a bit. I got 8-9 circles. Bake for about 12 minutes. Let cool for 5 minutes.
Change the oven temp to 400 degrees F.
Break up the cookies and add them into a food processor. Pulse til they are completely broken up. Add applesauce or 1/4 cup melted coconut oil then blend in the food processor until completely combined.
Pour the mixture into a pie pan and press down until evenly distributed in the pan.
Bake the crust for 10 more minutes.
Vanilla Filling
Blend all filling ingredients in a high-speed blender like a Vitamix until completely. Once crust is out of the oven, pour the filling into the pie. If you have a tiny bit of filling left over just put it in a mason jar and it plain! It's delish!
Let the pie set in the fridge for 24 hours then enjoy! It gets better the longer it sits in the fridge! Serve and enjoy. Store in the fridge.
Notes
Let set in the fridge at least 24 hours. I loved the pie even more the second day! So delicious. Serve with fresh berries - I heated up frozen blueberries and drizzled them over the top.