Desserts

Raw Mini Blueberry Lemon Cheesecakes

It’s blueberry season!!! In these raw bites, fresh sweetness and slight tartness of the blueberries is amplified with lemon to make a perfect vegan cheesecake taste. They are naturally sweetened with coconut and maple syrup making a light dessert with tons of flavor. 

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Raw Mini Blueberry Lemon Cheesecakes

  • Servings: ~15
  • Difficulty: easy
  • Print

This paleo blueberry cheesecake is creamy, sweet and slightly tart with a coconut almond crust. It is naturally gluten-free and vegan.

Tips: (1) You can buy mini cheesecakes pans, or you can use regular muffin pans using strips of parchment paper at the bottom of the pan and pulled them out using the Minimalist Baker’s tip. She also recommended sliding them out with a butter knife in the side of the pan, and both work well. (2) Select a mini muffin pan and you will make ~36 mini cheesecakes or use a regular muffin pan and you will make ~18 sized cheesecakes.
Credit: My Real Dish

Ingredients

Coconut Almond Crust

  • 2 cups almonds 
  • ¼ teaspoon Redmond Real Salt
  • 3 tablespoons maple syrup
  • ¼ cup coconut oil
  • ¼ cup shredded coconut

Filling

  • 1 ½ cup cashews (soaked for at least 4 hours or flash soaked with boiling water)
  • 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
  • 2 ounces lemon juice
  • 1/4 cup coconut oil softened or melted
  • 1/4 cup maple syrup
  • 1 cup blueberries (1 pint)
  • 1 teaspoon vanilla

Blueberry Sauce

  • 1 1/2 cup fresh blueberries
  • 2 tablespoons maple syrup

Directions

  1. Prepare the cashews by soaking them for at least 4 hours, or pouring boiling water over them and letting them soak for at least 1 hour. Then rinsing them until the water is clear.
  2. Clean the blueberries using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Soak).
  3. Prepare the muffin tins (see tips).
  4. Start with crust. Using a food processor to grind the almonds into almond meal. Add the remaining ingredients into the food processor and grind until smooth.
  5. Place the almond meal mixture into bottom of the muffin tins and press firmly using your fingers or a spoon until it is firmly and evenly distributed.
  6. Place crust in the fridge while preparing the cheesecake filling.
  7. Place all cheesecake filling ingredients in a high-powered blender or Vitamix, and blending until smooth.
  8. Pour the cheesecake blend on top of the crust in the tins.
  9. Put them in the freezer to harden quickly ~30 minutes or in the refrigerator for ~2 hours.
  10. Before serving, prepare the blueberry sauce on the stove. Add the blueberries and maple syrup to a small pan over medium heat and stir for 10 minutes until they become soft and the sauce forms.

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Strawberry-Rhubarb Crisp (Gluten-free & Vegan)

This Strawberry-Rhubarb Crisp makes me think about my Grandma Lorine, with whom I spent almost every Friday night growing-up in the 1980s. We would watch Wheel of Fortune, Falcon Crest, and Dallas (I’m named, Sue Ellen, after that crazy character!), and we would color together and paint our nails. She loved strawberry-rhubarb pie, and I remember seeing it in her fridge when I was a very young girl, wondering about the texture, and thinking, “What are those big red chunks?!” Well, I hadn’t had it since she died almost 11 years ago, and this allergy-friendly version is dedicated to the kind soul that I was blessed to have in my life for 28 years!

In terms of the ingredients, I made it cane sugar-free with a keto-friendly sugar substitute called monk fruit sweetener. I’ve been adding it to my pancakes instead of coconut sugar and we all love it! You can read about its benefits here, but pretty much it has zero calories, zero sugars, and doesn’t impact your blood sugar. I also used date sugar for the topping, because I love the slight butterscotch-like flavor it adds.

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Strawberry-Rhubarb Crisp (Vegan & Gluten-free)

  • Servings: ~10
  • Difficulty: easy
  • Print

An old-fashioned strawberry-rhubarb crisp, but with a refined sugar-free, gluten-free, and vegan twist!

Tips: (1) It is lovely served slightly warm with ice cream or whipped topping. (2) Tapioca flour is also known as tapioca starch.
Credit: My Real Dish

Ingredients

Pie Filling

  • 5 cups sliced strawberries
  • 4 cups sliced rhubarb (~5 stalks rhubarb)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup orange juice
  • ½ cup monk fruit sweetener (or cane sugar)
  • 2 tablespoon tapioca flour 
  • 1 tablespoon almond flour (or gluten-free flour)

Crumb Topping

Directions

  1. Heat oven to 350 degrees
  2. Clean, remove stems, and cut the strawberries. I like to use Thieves Fruit & Veggie Soak for a chemical-free and non-toxic way to clean my fruit.
  3. Clean and slice the rhubarb.
  4. Place strawberries and rhubarb in the iron skillet (9 1/2″ or 24 cm) or other oven-proof skillet.
  5. Prepare the pie filling mixture. In a small bowl, mix the tapioca flour and orange juice. Add the cinnamon, vanilla, monk fruit sweetener, almond flour and stir until mixed well.
  6. Pour the mixture over the fruit in the skillet.
  7. Prepare the crumb topping. In a small bowl, combine the date sugar, coconut oil, flours, cinnamon, baking soda and baking powder, and combine until it resembles course crumbles. Sprinkle it over the fruit.
  8. Bake for ~40 – 45 minutes or until pie topping is browned nicely.

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What are other ways you enjoy rhubarb? Comment below!

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Chocolate Chip Cookies (Vegan & Gluten-free)

These were one of my first blog posts, and when I made them last week, I decided to redo the post with an updated look. If you like chocolate chip cookies that are slightly crispy on the outside and soft on the inside, then these are for you! Don’t worry, the banana makes them moist, without a banana flavor.

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Chocolate Chip Cookies (Vegan & Gluten-free)'

  • Servings: 34 cookies
  • Difficulty: easy
  • Print

Easy healthy vegan gluten-free chocolate chip cookies that are crispy on the outside and soft on the inside. You won't miss the refined sugar!

Tips:

  1. Organic Pure Maple Sugar instead of brown sugar – you can buy the Coombs Family Farms Maple Sugar brand from Fresh Thyme, Amazon, or Whole Foods. It is a great flavor, it has a lower glycemic index than sugar, and contains important antioxidants and minerals like zinc and manganese.
  2. Coconut sugar instead of cane sugar – coconut sugar has a lower glycemic index than regular table sugar because it contains a fiber called inulin, which may slow glucose absorption. A lower glycemic index means that you don’t get as much of a sugar rush and insulin spike with maple syrup sugar and coconut sugar.
  3. Chocolate chips –Lily’s Baking Chips are sugar-free and are sweetened with stevia.  They are awesome. If you can’t find any, Enjoy Life contain refined-sugar but are vegan, dairy free, soy free, and allergy friendly option.
  4. If you are a junk food gluten-free vegan, just use cane sugar and brown sugar.

Ingredients

Vegan Gluten Free Chocolate Chip Cookies

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Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free flour, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your Ener‑G Egg Replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Add the egg replacer.
  6. Gradually beat in dry ingredients.
  7. Add ½ of the banana
  8. Stir in chocolate chips.
  9. Drop by small rounded teaspoon onto greased cookie sheet.
  10. Bake for 9-11 minutes or until golden brown. (I cooked them for 11)
  11. Cool for 2 minutes and then move them to wire racks to cool completely.
  12. Makes ~34 cookies

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30 VEGAN & GLUTEN-FREE PIE RECIPES

Thanksgiving is coming up, and it’s my favorite holiday because I love to eat! With our food allergies, I never want Thanksgiving to make us feel deprived or left out.

Here is a list of 30 gluten-free and vegan dessert recipes to help you indulge this holiday season. The recipes are organized by chocolate and nut pies first, followed by a variety of pumpkin, and finally fruit. These are some key bloggers for you to follow if you have any sort of food allergies! Make sure you check out their other pie recipes because there were so many good ones, and I wanted to include all of them on this list!

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GF V PIE ROUND UP COVER

15. VEGAN SWEET POTATO PIE FROM HEALTHIER STEPS

The classic Southern sweet potato pie with fresh ginger, nutmeg, and cinnamon in a gluten-free homemade crust.

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16. DULCE DE LECHE PUMPKIN PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

The dulce de leche adds a rich caramel flavor to this creamy pumpkin pie.

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17. GLUTEN-FREE VEGAN CHERRY PIE FROM FEASTING ON FRUIT

Juicy cherries nestled inside a gluten-free crust and topped with crumbly oat streusel.

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18. PLANT PARADOX-FRIENDLY PEACH COBBLER (GLUTEN-FREE, VEGAN & ADDED SUGAR-FREE) FROM NO EGGS OR HAM

This peach cobbler is fresh, perfectly sweet, and soulful.

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19. TOPLESS PEAR PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

You will love the natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice caramel flavor.

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20. HEALTHY CRANBERRY PEAR CRISP (GLUTEN-FREE & VEGAN) FROM KIM’S CRAVINGS)

Filled with fall-appropriate pears and tart cranberries, which sweeten up as they bake.

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21. CRANBERRY APPLE CRISP (VEGAN, GLUTEN-FREE) FROM JESSICA IN THE KITCHEN

It’s the perfect mix of sweet apples, tangy cranberries and is great with ice cream!

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22. CRUSTLESS APPLE SKILLET PIE (V, GF) FROM MY REAL DISH

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness.

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23. GLUTEN-FREE VEGAN BLUEBERRY PIE FROM RHIAN’S RECIPES

This Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. 

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24. GLUTEN FREE VEGAN RUSTIC BERRY PIE FROM SARAH BAKES GLUTEN FREE

Filled with 3 kinds of fresh berries, raspberries, blackberries, and blueberries, and all piled into a rustic gluten-free vegan pie crust.

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25.BLACKBERRY AND BLUEBERRY CRISP (PALEO, VEGAN & GLUTEN-FREE) FROM MY REAL DISH  

With only 7 ingredients, the natural flavor of the berries shines. It’s oat-free and thickened with tapioca flour to make it tree-nut free.

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26. NO BAKE BLUEBERRY CUSTARD PIE (VEGAN + GLUTEN FREE) FROM FANNETASTIC FOOD

This raw vegan custard pie has a crust made with raw almonds and walnuts, dates, and a little shredded coconut.

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27. COCONUT CREAM PIE {VEGAN, GLUTEN-FREE, NUT-FREE} FROM ALLERGYLICIOUS

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with lots of whipped cream, and topped with toasted coconut.

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28. CHUNKY MONKEY BANANA CREAM PIE FROM CONTENTEDNESS COOKING

This beautiful vegan dessert is made from 6 ingredients, full of flavor from dates, peanuts, bananas, and coconut nectar.

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29. LEMON MERINGUE PIE (VEGAN AND GLUTEN-FREE) FROM MY RELAD DISH

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust.

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30. COCONUT KEY LIME PIE FILLING (GLUTEN-FREE, VEGAN & PALEO) FROM MY REAL DISH

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.

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Topless Pear Pie (Vegan and Gluten-Free)

What’s on your Thanksgiving dessert menu this year? Often I end up making several Thanksgiving desserts, but I always have a chocolate for my husband and a fruit pie for my daughter. Normally apple pie is on the table, but this year I saw some ripe organic pears at Trader Joe’s and our menu changed!

The natural sweetness of the tender pears with just a touch of cinnamon steals the show in this pie. Serve it with a little homemade vegan dulce de leche and some dairy-free ice cream or whipped topping, and you will be in heaven! I also experimented with a topless pie this time, instead of a crumb topping, and I love how pretty it plated.

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Topless Pear Pie (Vegan & Gluten-free)

  • Servings: 9
  • Difficulty: easy
  • Print

You will love the ease and natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice flavor of caramel

Tips: If you do not have a Wholly Gluten-Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.
Credit: My Real Dish

Ingredients

Pie Filling

Crumb crust topping

Pie crust

Wholly Gluten-Free Pie Crust or make one from scratch.

Optional: top with homemade vegan dulce de leche or store-bought caramel sauce and dairy-free ice cream.


Directions

  1. Heat oven to 350 degrees.
  2. Remove your frozen pie crust from the freezer or make your homemade crust.
  3. Wash, peel, and slice pears and put them in a large bowl.
  4. Combine cinnamon, coconut sugar, gluten-free flour, and Redmond Real Salt into a small bowl. Pour mixture over the pears and stir to coat. Stir in lemon juice and melted butter.
  5. Layer pears in a circular pattern in the pie dish, layer by layer.
  6. In a small mixing bowl, add maple sugar, gluten-free flour, and vegan butter, and combine with a fork until combined.
  7. Spread crumb topping to the top of the pears.
  8. Bake for 25 – 30 minutes or until pears are tender.

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susanellenlogoweb

Peach Upside-Down Cake (Vegan & Gluten-free)

Peach Upside-Down Cake

More Food Allergies

This recipe is for my son, who suffered a summer and spring of mystery hives this year; we discovered after 8 hours in an allergist’s office last month that he is so highly allergic to birch trees that he has developed a birch pollen-food syndrome. He can’t have fruit with seeds like peaches or apples if they are not baked, his peanut allergy is worse and he’s still allergic to eggs and dairy. Furthermore, his igA for gluten was a 93, so he has now joined the gluten-free club with his sister and me. I just sent this kid to kindergarten with a huge list of avoids and a new AUVI-Q®. On a positive note, they seem so much easier to use that epi-pens and they were FREE. Overall, he’s handling it all fine, with the exception of the gluten, but to cheer him up we baked this gluten-free vegan peach cake so that he can enjoy some of the yummy fresh peaches in season right now.

Easy Gluten-Free Recipe

I don’t remember ever eating a pineapple upside-down cake, but it was the inspiration for this peach upside-down cake. I have been playing around with peach pies the summer and still haven’t perfected my liquid ratio. So I decided to take the flavor of the spices that I loved and use them in a peach cake instead! This cake uses a gluten-free cake mix, I used Pamela’s. To make it vegan, I used applesauce 1/4 cup per egg. The cake consistency was perfect!

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Peach Upside-Down Cake (Vegan & Gluten-free)

  • Servings: 10
  • Difficulty: easy
  • Print

An old-fashioned favorite with a twist of peaches, made easier with a simple gluten-free cake mix.

Tips: (1) Prepare gluten-free cake mix per box, substituting 1/4 cup applesauce per egg. (2) Serve with dairy-free vanilla ice cream or vegan whipped cream if desired.
Credit: My Real Dish

Ingredients

Peach Topping

  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 4 peaches
  • 2 tablespoons of maple syrup

Cake Batter

  • 1 bag Pamela’s Gluten-free Vanilla Cake Mix
  • 3/4 cup applesauce
  • 1/2 cup olive oil
  • 2/3 cup water
  • coconut oil to grease pan


Directions

  1. Heat oven to 325.
  2. Cut parchment paper for 9″ springform pan.
  3. Grease pan and parchment paper with coconut oil (I used cold-pressed unrefined) and a paper towel.
  4. Peel and slice peaches.
  5. Combine 1 teaspoon cinnamon, 1/2 teaspoon allspice and maple syrup.
  6. Pour maple syrup spice mixture over peaches and evenly distribute sauce over peaches.
  7. Pour peaches into spring-form pan and set aside.
  8. Prepare gluten-free cake mix per directions of the mix, substituting 1/4 cup applesauce per egg.
  9. Pour cake batter on top of peaches.
  10. Bake for 38 – 45 minutes.
  11. Set aside to cool.
  12. When cool, quickly and gently flip the pan onto the cake stand and serve.

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Blackberry and Blueberry Crisp (Paleo, Vegan & Gluten-free)

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This pie only has 7 ingredients and takes less than 10 minutes to make!  See video below for the introduction of the recipe and the ingredients that I used.

Here’s how easy it is to make! Hope you enjoy!

Blackberry and Blueberry Crisp (Paleo, Vegan & Gluten-free)

  • Servings: 9
  • Difficulty: easy
  • Print

You will love the ease and deep rich slightly sweet flavor of this crisp. With only 7 ingredients, the natural flavor of the berries shines. It's thickened with tapioca flour to make it tree-nut free, gluten-free, and paleo. Serve with ice cream for dessert, or serve without for breakfast.

Tips: See the video for tips and the ingredients I used.
Credit: Loosely inspired by the Bakerita

Ingredients

Fruit Filling

  • 2 ½ cups blackberries
  • 2 ½ cups blueberries
  • 1 ½ teaspoon tapioca flour
  • 1 ½ teaspoons cinnamon
  • ⅓ cup tablespoons coconut nectar (I used Organic Coconut Nectar by Blonde

Crumb Topping


Directions

  1. Heat oven to 350 degrees.
  2. Grease 9-inch pie pan with coconut oil
  3. Add blackberries, blueberries, tapioca flour, cinnamon, and coconut syrup, mix gently to combine. Add berries to the pie pan.
  4. In a small mixing bowl, add date sugar, tapioca flour, and coconut oil (1/4 cup at a time) and combine with a fork until combined.
  5. Spread crumb topping to the top of the berries.
  6. Bake for 25 – 30 minutes

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I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, the products I am recommending in this post are my personal favorites that I frequently eat, make and enjoy.

Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

On Saturday mornings growing up in St. Louis, my Dad would take me to Lubeley’s Bakery & Deli near our home to get a German coffee cake or pastry. My favorite was always the Gooey Butter Cake. There are so many stories about who actually created the Gooey Butter Cake, but it is a St. Louis treat that we usually eat for breakfast, like a coffee cake. It’s a cake that is layered with a thick creamy sticky topping, which creates a gooey-goodness!

I never realized that some of the foods I loved were only available in my hometown until I moved away for college and couldn’t find them anywhere. Most of them I can’t eat anymore because of my wheat and dairy intolerances, such as toasted ravioli, Provel cheese, or Ted Drewes Frozen Custard. Since discovering my food intolerances, I thought that I would try to recreate this St. Louis tradition with a vegan, gluten-free, and chocolate twist.

If you regularly follow me on Instagram or read my blog, then you know that I’m a chocoholic. I thought why not make Gooey Butter Brownies with a chocolate gooey topping? The key ingredient to making these Double Chocolate Gooey Butter Brownies extra chocolaty is Hershey’s Special Dark Cocoa Powder for the topping. Of course, you could use unsweetened cocoa powder, but the Hershey’s Special Dark Cocoa Powder takes this chocolate dessert to a new level of chocolate decadence.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

  • Servings: ~12
  • Difficulty: easy
  • Print

St. Louis sticky-sweet gooey butter cake takes a gluten-free vegan healthier twist with this easy, but decadent, chocolate recipe. Refined sugar-free option available.

Tips: use Xylitol Powdered Sugar for low-carb, refined sugar-free option.
Credit: My Real Dish

Ingredients

Cake Base

Perfect Paleo Brownies (Vegan & Gluten-Free)

Gooey Topping

Optional


Directions

  1. Heat oven to 350 degrees.
  2. Lightly grease a 13- x 9-inch baking dish.
  3. In a large mixing bowl, prepare Perfect Paleo Brownies (Vegan & Gluten-Free). Press mixture onto bottom of prepared baking dish; set aside.
  4. Boil hot water for egg replacer.
  5. In a medium bowl, beat vegan butter and applesauce until creamy.
  6. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  7. Add the egg replacer and blend in powdered sugar (or Xylitol Powdered Sugar) until well combined.
  8. Pour gooey topping batter on top of the brownie-lined baking pan.
  9. Bake 30 to 40 minutes or until the brownies are nearly firm when you shake if (you want the topping to be a little gooey, so do not overcook the cake).
  10. Remove the brownies from oven and let them cool.
  11. Once they’ve cooled, sprinkle with powdered sugar (or Xylitol Powdered Sugar)if desired.
  12. Refrigerate any leftovers.

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Avocado Mint Chocolate Chip Pie

Everyone knows that I’m obsessed with avocados. I eat one at least once a day. Although I’ve made desserts with avocados before, this pie might be the best one yet. It is green, but you don’t taste the avocado. My children and their neighbor friend didn’t question me for a second when I told them it was Mint Chocolate Chip Ice Cream Pie. I call that a Mom win!

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Avocado Mint Chocolate Chip Pie (Vegan and Gluten-free)

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Tips: Crust can be made homemade with this recipe or if you don’t have time for homemade, check out Mi-Del Cookie Crust. It is available at Wal-mart for $5 and most grocery stores, and it’s allergy-friendly (dairy, gluten, egg, soy, and nut-free) but not sugar-free.

Credit: My Real Dish

Ingredients

Paleo Pie Filling

  • 4 large avocados
  • 1 cup coconut milk refrigerated overnight (hard cream only)
  • ⅛ cup lime juice (juice from ~1 lime)
  • ¼ cup + 1 tablespoon maple syrup
  • 15 drops Young Living Peppermint Vitality Oil (you can buy it here)
  • 1/2 cup dark chocolate chips (I used mini chips)

Chocolate Sauce

The Best Vegan Chocolate Sauce (Optional, not sugar-free)

Crust

Easy Chocolate Crumb Crust (see tips for more details) 


Directions

  1. Prepare the chocolate pie crust first (or see tips for store-bought allergy-friendly crust).
  2. Put all of the ingredients, except the chocolate chips, in a Vitamix or high-powered blender, and purée until smooth.
  3. Stir in the chocolate chips.
  4. Put into pie crust, and freeze for 1 hour.
  5. The result is a minty “nice cream” cake.

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Lemon Meringue Pie (Vegan and Gluten-free)

My father loves lemon meringue, so when I went to his house for Easter, I made one. The result is this creamy pie, with a hint of tartness, and a lemon poppyseed crust made from Bobo Bars.

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I wanted a little more lemon flavor but was concerned with the texture of the pie if I added more lemon juice. So instead I added 5 drops of Young Living Lemon Vitality.

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lemon meringue pie

Lemon Meringue Pie (Vegan and Gluten-free)

  • Servings: 6 servings
  • Difficulty: easy
  • Print

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust made from Bobo Bars.

Credit: My Real Dish

Ingredients

Pie Filling

  • 1 ½ cup cashews (soaked overnight or for at least 4 hours)
  • 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
  • ½ cup coconut sugar
  • 3 ounces lemon juice (juice from ~3 small lemons)
  • 5 drops Young Living Lemon Essential Oil (you can buy it here)
  • ½ cup coconut oil softened or melted
  • 1/4 cup maple syrup

Crust

Topping

Vegan Meringue


Directions

  1. Heat oven to 350 degrees.
  2. Prepare the crust. Put Lemon Poppyseed Bobo Bars, maple syrup, and coconut oil in food processor and purée until well combined.
  3. Put the crust mixture in 9-inch pie pan.
  4. Cook crust for 10 minutes, set aside to cool.
  5. Put all of the ingredients for the pie filling in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust.
  6. Refrigerate for 1 hour.
  7. Before serving, prepare the vegan meringue, and spread and decorate the top of the pie.

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