rasp pie

I had fully intended to post this earlier but a few ‘details’ last week diverted my attention.  My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.

But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert!  Seasonal and healthful, of course…fresh from the farmers’ market.  Sure to make everyone feel better.

Raspberry “Cream” Pie

Feel free to use any type of berry here, or a mixture of all. (I made it with strawberries which was delightful!)  The ‘cream’ comes from the blended cashews, which are even better if you can soak them overnight.  It makes this dessert super smooth yet dairy free.

1/3 cup raw cashews – grind to ‘coarse meal’
Add –
1/3 cup Sucanat or brown sugar
1/3 cup organic coconut oil
1/2 tsp. vanilla
1/4 tsp. salt
Mix with –
1/2 cup flour (any type, sorghum is good here for gluten-free)

2 cups organic raspberries (save a few for garnish)
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted


Blend all crust ingredients in food processor and press into bottom of a well-oiled 9-inch pie plate or tart pan, building up the sides slightly. Bake 12-15 minutes at 350 until crust is golden brown.  Allow to cool.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Top with extra berries and whipped cream (this one is my favorite, using coconut milk.)

>Best to bring it out of the freezer and thaw for ten minutes before serving.

Enjoy the bounty of summer!

rasp pie1


Raspberry "Cream" Pie with Cashew Crust — 16 Comments

  1. Yummy! I’m going to print this one out and give it a whirl! (So sorry about Jay, Bodhi, Colleen and Jay’s mom. Health to one and all!!)

  2. Delicious looking! Can’t wait to take a big bite out of it.
    Karen, talk about a bad couple of weeks! Hope you and Jay can enjoy this holiday weekend.

  3. Wow, lots of coconut oil. I love using coconut oil in my baking/cooking, but I never would have thought to use it this way. This looks delish, especially nice for summer entertaining. Thanks! This is a “keeper.”
    Have a happy and safe 4th of July!
    .-= glutenfreeforgood´s last blog ..swamp scum smoothie =-.

  4. Oh, dear, on all the illness your family is experiencing. I’m sending healing thoughts to all, Karen.

    Your raspberry pie looks luscious! Like Melissa, that amount of coconut oil in the filling is surprising, but it’s good stuff for sure. I’d sure like to try this one. I made a berry pie today, too–a blueberry honey pie with another version of the dairy-free whipped cream and raspberries. 😉

    Hope you have a wonderful holiday, Karen.

    .-= gfe–gluten free easily´s last blog ..Cavemen Cookies and Recipe Index =-.

  5. Take the chance, Aubree! It may sound rich but it is light and creamy. Thanks for the pingback!

  6. Thanks, Shirley – it has been a wild ride. (I didn’t even mention my father’s gallstones!) Almost everyone is on the mend. Mother in law has the best attitude – I swear, it makes all the difference!

  7. Melissa, I know this seems like a lot of coco oil but when you divvy it up into 8-12 slices, it’s manageable. Of course you know all it’s health bennies!

  8. Thanks, Betty. We’re all doing well – even my mother in law. She’s quite an inspiration!

  9. I thought of you when I whipped this one up…also delish with strawberries (and no seeds)!

  10. Karen, so sorry to hear about your family! What a difficult week.
    This pie sounds delicious! I think I would try it with Strawberries here since we have an over abundance of them right now! And I love soaking my cashews before grinding them – both for the nutritional benefits AND the taste!!
    Looking forward to meeting you at IFBC! Just sent you an email about it, too.

  11. Just found this recipe and am keen on trying it out today. Sounds yummy! Is there a substitute for the coconut oil in the filling recipe that would work and not affect the taste?

  12. Renee,
    It is a great recipe and perfect color for this time of year! Maybe you could even try cranberries..and garnish it with pomegranates:) The only other firm oil base that might work is non-hydrogenated shortening…but if its the coconut flavor you’re worried about, use Spectrum refined coconut oil – it has no taste.
    .-= Karen´s last blog ..Roasted Green Beans with Smoked Olive Oil =-.

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