Berry Cream Pie

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We have a feeling you'll love this delicious graham cracker crust topped with creamy custard and sweet berries. This is a simple and refreshingly light dessert for hot summer months!


Servings: 4

Cook Time: 25 minutes  

Prep Time: 40 minutes  

Total Time: 65 minutes  



For the crust:

  • 1 ½ cups graham cracker crumbs (about 12 full sheet graham crackers) 
  • 5 tablespoons coconut oil, melted
  • ¼ cup granulated sugar 

For the custard:



  1. Preheat oven to 375°F.
  2. Add graham crackers and sugar to a food processor and pulse into crumbs. Then slowly add the coconut oil and process until well combined.  
  3. Add mixture into a 9-inch pie pan and press down, using the back of a measuring cup, to flatten into a smooth crust. Bake in the oven for 15 minutes and set aside to cool completely.
  4. Add cornstarch, granulated sugar, salt, almond milk, and oat creamer in a small saucepan and whisk to combine, removing any clumps. Heat over medium heat, whisking constantly and using a spatula to scrape the sides of the saucepan. Cook until it thickens, about 10 minutes.  
  5. Transfer to a bowl and cover with plastic wrap so that the plastic wrap touches the surface of the custard. Chill in the refrigerator for at least 40 minutes until completely set.  
  6. Add cold coconut cream and powdered sugar to a large bowl and whisk to combine until light and fluffy, about 4 minutes.
  7. Remove custard from the refrigerator and pass through a sieve to remove any lumps. Add to the bowl with whipped coconut cream. Fold with a spatula until well combined and smooth.
  8. Add finished cream to the pie pan with the baked crust. Chill in the refrigerator until the custard has set. Top with berries, slice, and serve immediately. Enjoy!