There’s nothing more satisfying than being wanted, desired, or “commissioned,” in this case – OTHER than a creamy, coconutty, almond buttery, cinnamony, smooth and sweet blueberry pie.
It’s vegan AND it’s gluten-free.
It’s absolutely amazing.
And, I AM absolutely amazed and grateful for the opportunity to bake with creative freedom for this order!
Yay
Enjoy.
Blueberry Cinnamon Coconut Graham Pie (Vegan; Gluten-Free)
Blueberry Cinnamon Coconut Graham Pie (Vegan; Gluten-Free)
Crust:
1 cup gluten free graham crackers, processed into a fine crumb
1 1/2 cups gluten free flour (Pamela’s Artisan is my favorite)
8 Tbs. vegan butter, ice cold and chopped into 1″ pieces
2 farm fresh eggs* (OR 2 vegan egg replacement servings)
1 Tbs. vinegar
1/2 tsp. ground cinnamon
2-3 Tbs. ice cold water
Preheat the oven to 425 degrees.
Process all ingredients together in a food processor, pulsing into a beady dough.
Transfer to parchment paper and form into a nice dough mound.
Flatten into a fat disc and then roll between two pieces of parchment into an 11″ flat.
Transfer to a pie dish and flute the edges.
Fill with pie weights and bake for 20 minutes, until golden brown.
Remove from the oven and cool slightly before filling with the first Coconut Almond Butter Cream Layer.
Coconut Almond Butter Cream Layer:
1 cup Coconut Almond Butter
1 cup vegan cream cheese
1/2 cup white sugar
1 tsp. vanilla extract
Combine all ingredients in the bowl of f food processor and whir until smooth and creamy.
Slather over the somewhat cooled crust.
Top with the Cinnamon Blueberry Layer.
Cinnamon Blueberry Layer:
2 cups fresh blueberries
1 1/2 cups Wild Blueberry Preserves
1/2 tsp. ground cinnamon
Heat the blueberries over medium heat, in a medium pan, until just beginning to release their juices.
Sprinkle with cinnamon and stir in the the preserves.
Heat for an additional 3 minutes.
Pour over the Coconut Almond Butter Cream Layer.
Coconut Cinnamon Topping:
1/2 cup sweetened coconut flakes
1/4 tsp. ground cinnamon
Heat the oven to 425 degrees (or keep it on from cooking the crust).
Toss the coconut and cinnamon together and place on a parchment lined cookie sheet.
Toast in the hot oven for 3-5 minutes, stirring occasionally, and removing from the heat once a toasty brown.
Sprinkle over the Cinnamon Blueberry Layer. Chill for a few hours to allow everything to set.
YUMMMMMMMMM! 😍😍😍
