Vanilla Cream Christmas Tree Pie
A colorful and FUN Christmas themed dessert featuring a chewy no-bake brownie crust and rich vanilla cream (plus a healthy twist!)
Prep Time10 mins
Total Time10 mins
Servings: 8 Slices
Vanilla Cream Tree Filling
- Whipped coconut cream
- pomegranate seeds
To make the crust:
Pulse all ingredients together in a food processor until finely ground. Add a splash of water to help it blend. When it starts to stick together, it's done.
Press firmly into a pie plate (parchment optional, but helps with removal). Refrigerate while you prepare the filling.
To make the filling:
(Use cashews that have been soaked either overnight in a bowl of water or 2 hours in a bowl of boiling water). Drain, rinse and shake dry. Blend cashews thoroughly in a food processor.
Scrape down the sides. Add spinach and blend again.
Add remaining ingredients and blend smooth. Taste and adjust for sweetness.
Pour filling over crust and smooth with a spatula. Cover with a paper towel and wrap tightly in foil. Freeze until firm, then refrigerate until ready to garnish & serve.
Garnish with whipped cream and pomegranate seeds (or whatever you like! - coconut shreds, pepitas, chocolate chips, dried cranberries or raspberries) Enjoy!
What I used:
Raw Cashew Pieces (it's cheaper to buy pieces and buy in bulk!)
Cuisinart Food Processor
To make whipped coconut cream:
Refrigerate a can of Thai Kitchen brand coconut milk to separate the cream. *Important- other brands do not always work, but this brand almost never fails*
Scoop out the solid white cream into a mixing bowl. Beat with a hand mixer for about 30 seconds. Add 1 tsp vanilla and 2 tsp maple syrup or 1 Tbs powdered coconut sugar. Whip again until light and fluffy.
Transfer to a baggie and snip off the corner to pipe it on.
Keep refrigerated for up to 5 days. Or this pie may be frozen (*without* the garnishes) tightly wrapped for 1-2 months. Great to make ahead then thaw just before Christmas.