I love a good pie. Especially a no bake pie like this gluten free cashew cream pie that takes minutes to assemble. And requires very few ingredients (another plus!).
I had this idea some time ago after an experiment with So Delicious’s CocoWhip product went deliciously right. Thus, the vision for this pie was born… and boy, is it amazing.
My family was blown away by how beautiful the pie was, and my mom couldn’t believe that I actually made it (which is saying a lot because I don’t bake). They also loved the richness… even though I was the only gluten free and dairy free person at the table.
Gluten Free Cashew Cream Pie (No Bake!!)
This pie is inspired by one of the peanut butter cheesecakes from the Cheesecake Factory… that I loved before I had to go gluten-free.
One day earlier this summer, I had a craving for something creamy and sweet. Though I find those tubs of the CocoWhip from So Delicious Dairy Free to be “dangerous” because of how good the product is, I had an idea.
Mixing it with cashew butter hit the spot… and so the concept of this pie was born.
Super silky and creamy, the pie is a total treat. Not too sweet (like the Cheesecake Factory), this gluten free cashew cream pie hits the spot or is perfect to bring as a dessert.
It’s gluten free, dairy free, peanut free, and egg free! (Except you’d never know it if I didn’t tell you… that’s how good it is.)
Here’s the thing… I don’t bake. I rarely make treats or anything sweet. And even I could make this gluten free cashew creme pie and decorate it to look so pretty.
Ingredients for Gluten Free Cashew Cream Pie
You could certainly make your own healthier crust, but truth be told, I was too lazy. So I bought a pre-made gluten free pie crust to cut down on assembly time.
If you wanted to make your own pie crust from healthier ingredients (that doesn’t require baking, follow the crust recipe here for my Chocolate Truffle Pudding Pie). It’s a fantastic crust and will eliminate the processed ingredients from the store-bought gluten free pie crust varieties.
Second, the filling is literally two ingredients — CocoWhip from So Delicious Dairy Free and cashew butter. I honestly love CocoWhip. My husband jokes that it will be gone in a day whenever I’ve bought it at the store.
Light, airy, and the perfect hint of sweetness, CocoWhip has filled the Cool Whip void in my life. It’s one of my go-to dairy-free vegan secrets. While I could make a paleo whipped cream from coconut milk, I am just too lazy. If I’m going to have a treat, CocoWhip is my go to and is on the table at every family holiday for both myself and my sister to enjoy.
And lastly, the decorations were incredibly simple. I used vegan chocolate chips as well as Free2B’s dairy-free dark chocolate sunflower butter cups. You could certainly add additional icing garnishes as I did here using this paleo frosting, but it’s not necessary.
Heck, you could even not decorate your gluten free cashew cream pie, and it would still be delicious. Or perhaps go with some shredded coconut or toasted nuts if you’re looking to keep the sugar content low. Either way, the recipe I used to make this delectable pie is below!
Disclaimer: This post was sponsored by So Delicious Dairy-Free, but the opinions are my own.
Win some CocoWhip of your own from So Delicious Dairy Free!
Instead of just making you drool, I thought I’d share some So Delicious Dairy Free love with you! To celebrate the upcoming holidays, I’m giving away $25 worth of So Delicious Dairy Free VIP coupons.
You can head to the store and get a bunch of goodies for yourself to make your holidays bright (and tasty!!).
The contest ends 11:59pm PT on Wednesday 12/7/2016. You must live in the US to win.
CONTEST CLOSED — Thanks for entering!
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Gluten Free Cashew Cream Pie (No Bake Recipe)
Ingredients
- 1.5 containers So Delicious Dairy Free CocoWhipped Topping
- 1.5 cups Cashew Butter
- 1 pre-made gluten free pie crust
- 1/8 cup vegan chocolate chips
- 2 packages gluten-free nut or sunflower seed butter cups
Instructions
- Place packages of sunflower butter cups in freezer to harden for 10 or 15 minutes.
- Unless you opt to make your own gluten free pie crust, get the pie crust ready near by for filling.
- Combine So Delicious Dairy-free Coco-Whip with cashew butter until well mixed. Pour mixture into pie crust and smooth top with a spatula.
- Remove the sunflower butter cups from the freezer and then from their packaging. You should have 4 total (though I'm glad I had a few extra since a few didn't cut correctly). Turn each sunflower butter cup over so the larger side is face down. Use a very sharp knife to cut the cup in half. Repeat for each cup you have.
- Place one sunflower butter cup along the edge of the pie crust and gently press it into the pie so that the cut edge disappears. Place the next directly across from the first. Place the next two at 3 o'clock and 9 o'clock on the pie, and then place the final four in between each of the first four halves.
- Sprinkle the chocolate chips on to the pie evenly.
- Add additional icing decorations if you want to do so.
- Cover and store in the fridge.
Recipe Notes
You can make this gluten free cashew cream pie up to 3 days before your party. It holds up well and because it is rich, it goes a long way!