Raspberry Chia Cream Pie
- Active Time: 25 min
- Total Time: 4 hr 25 min
- Servings: 8
Made with a flaky vegan pie crust, this dessert features a luscious coconut milk chia filling, lightly sweetened with maple syrup, and beautifully infused with vanilla. Fresh raspberries get folded in creating the perfect blend of tart and sweet, with a light and creamy texture! Plus it's so easy to throw together, making it the perfect last minute addition to your summer cookout.
Ingredients
- 2 (13.5 oz) cans unsweetened coconut milk
- ½ cup maple syrup
- 1 tbsp vanilla extract
- 1 cup chia seeds
- 2 cups fresh raspberries, plus more for topping
- 1 vegan pie crust, pre-baked
Preparation
Prepare Filling
Whisk together the coconut milk, maple syrup, and vanilla extract. Add the chia seeds and gently stir until well combined. Allow the mixture to sit for 20 minutes, stirring every couple minutes. Fold in the raspberries and pour into the pre-baked pie crust. Refrigerate for at least 4 hours. If you have excess filling, place in the refrigerator and then pile on the remaining filling once it has fully set. Top with extra raspberries if desired. Slice and serve!
Reviews
Tried this recipe? Be the first person to leave a review!
