Frozen Raspberry Pie (GF, DF, Egg, Peanut, Tree nut Free, Vegan)
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Cook time: 
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Serves: 1 pie or about 8 slices
If you like raspberry sorbet and a chocolate cookie crust, you'll love this frozen raspberry pie. Made with coconut cream, dairy-free vanilla yogurt and loads of raspberries this is the perfect no-bake, cool-off, summer kind of treat that you make in your blender. This treat is also: gluten, dairy, egg, peanut and tree nut free; and vegan.
  • 2 cups frozen raspberries
  • 1 cup fresh raspberries
  • 1 Tablespoon lemon juice
  • ¾ cup sugar
  • 1 cup CHILLED, full fat, canned coconut milk (found in the Asian section)*see note
  • ⅓ cup vanilla coconut yogurt
  • CRUST:
  • 1 package Glutino Chocolate Vanilla Crème Cookies (21 cookies)*see the post above for cross-contamination statement
  • 4 Tablespoons softened coconut oil
  • Fresh raspberries
  • 3 Tablespoons of dairy-free chocolate chips
  • 3 Tablespoons from the can of full fat coconut milk
  2. When ready to assemble, put the cookies and coconut oil in your blender. Blend until your desired consistency. Some people like it to be more like a sand mixture that they can then press into the pie pan. I went ahead and let mine go until it was liquid, so I could pour it into the pie pan. Either will set up fine. Once it's poured into the pie pan, put the pie pan in the freezer to set up while you make the filling.
  3. Wash your blender out and then put the frozen raspberries, lemon juice and sugar in your blender and puree until smooth. Depending on if you want seeds, strain the mixture. I found my Blendtec blender beat it so thoroughly that the seeds were pretty much pulverized.
  4. Open your chilled can of coconut milk and measure out 1 cup of the thick, white part that has settled near the top. Do not use the water that has gathered in the bottom (save it for a smoothie!). It's very important that you've let the can chill overnight, otherwise it will not be separated like this. Add it to a stand mixer, with the whisk attachment. Pour in the coconut yogurt and whip until stiff peaks form.
  5. Stir in the raspberry puree. Get your pie pan out of the freezer and pour the filling over the crust, smoothing the top.
  6. Place fresh raspberries on top and place back in the freezer for 5-7 hours, or until it has totally frozen and is set up.
  7. Once you're ready to serve, take it out of the freezer to thaw for a few minutes. While it's thawing, put the dairy-free chocolate chips and the 3 Tablespoons of coconut milk in a microwave safe bowl. This time, it's OK if your 3 Tablespoons include a little of the coconut water, as you're just wanting to thin the chocolate chips. Cook for about 30 seconds, or until the chocolate chips have melted. Stir well and then drizzle over the top of your pie.
  8. Enjoy!
*Nothing is worse than wanting to make something and not have a chilled can of full fat coconut milk in your fridge and having to wait. So, I ALWAYS keep at least one can in my fridge since I use it so often. I'd recommend getting in this habit if you plan to bake dairy-free or vegan often.
Recipe by Allergy Awesomeness at