Red, White & Blue Cream Pie

 
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Yep, this was totally made in honor of Independence Day! And in honor of the fact that I love me some cream pie, because what is more American than cream pie on the 4th of July?

Ok, maybe apple pie and baseball. But I’m fresh out of both so this is what we have ;)Really, I just needed an excuse to use the beautiful, fresh cherries I picked up at the market this week before I ate them all in one sitting. I have to say, I’m pretty happy with this use of the cherries!

Feel free to play with your ratio of honey in this recipe. It can get sweet pretty darn quick with all those dates! I would start with a half tablespoon and work your way from there!

Yield: Approximately 8
Author:

Red, White & Blue Cream Pie

prep time: 15 Mcook time: 3 H & 15 Mtotal time: 3 H & 30 M
Sweet and creamy with a coconut-date crust!

ingredients:

Coconut Date Crust
  • 1/2 cup coconut butter
  • 1 cups shredded coconut
  • 6 medjool dates
Cream Pie
  • 2 cans full fat coconut cream
  • 6 medjool dates
  • 1cup fresh blueberries
  • 1 cup fresh cherries, halved
  • 2 tbsp raw honey
  • 3 tbsp COCOYO coconut yogurt
  • 1 1/2 tbsp gelatin
Cherry Topping
  • 1 cup cherries, pitted
  • 1 tbsp honey
  • 1 tbsp water
  • 1/2 tbsp grass-fed gelatin

instructions:

How to cook Red, White & Blue Cream Pie

For the Crust
  1. Boil the dates until soft, and remove the pits.
  2. Combine all ingredients in a food processor. Process until well combined; mixture will be crumbly and moist.
  3. When done, press into a springform cake pan.
For the Cream Pie
  1. Boil the dates until soft, and remove the pits.
  2. Combine all ingredients except cherries and blueberries in a blender. Process until smooth and creamy.
  3. Fold the cherries and berries into the cream pie mixture.
  4. Pour into the springform pan atop the crust.
  5. Refrigerate for approx 3 hours.
  6. Serve chilled with cherry topping (below).
For the Cherry Topping
  1. In a small pot, combine the water, honey and cherries.
  2. Warm to medium-low and cover, stirring often.
  3. As the cherries soften, smash them with a fork. As the juices combine with the water and honey and becomes more liquid, use an immersion blender to purée.
  4. Reduce heat and sprinkle with the gelatin; whisk vigorously to dissolve into the mixture.
  5. Cool to room temperature then spoon over the pie slices when serving.
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