I don’t know about you, but when it gets about 80°F outside, I don’t want to turn on the oven. This Gluten Free No Bake Triple Berry Pie is the perfect pie for those hot summer days or those days when you need to be reminded what the sunshine feels like. This simply delicious dessert is eggless, dairy free, gluten free, and refined sugar free!
Ingredients for Gluten Free No Bake Triple Berry Pie
No Bake Triple Berry Pie features my gluten free no bake oat pie crust that is made with only seven simple ingredients. Another fabulous thing about this pie is the berry filling. It’s filled with fresh berries and lemon and mixed with coconut milk that makes it creamy and refreshing.
Here’s the ingredients needed:
- Gluten Free No Bake Oat Crust
- Full fat coconut milk
- Cream of coconut
- Lemon zest
- Lemon juice
- Honey
- Vanilla
- Arrowroot
- Blueberries
- Raspberries
- Strawberries
How to make no bake triple berry pie
This no bake triple berry pie doesn’t require the oven and is easy to make like the name suggests.
Here’s the steps on how to make this delicious pie:
- Make the crust: Follow this No Bake Oat Pie Crust recipe and let it set in the freezer for 20 minutes before adding the filling.
- Make the filling by adding the coconut milk, coconut cream, lemon zest, honey, vanilla, blueberries, raspberries, and strawberries to a medium saucepan. Stir and bring to a low boil on medium-high heat. Reduce the heat to medium-low. Whisk continuously as you add the arrowroot powder slowly to the mixture. Continue to whisk the berry mixture until it thickens (about 5-7 minutes).
- Then pour the berry mixture into the no bake pie crust. Spread the filling evenly with a spatula. Place the pie dish in the freezer to set for 3 hours.
- After the pie is set, top with fresh berries. You could also serve with coconut whipped cream. Enjoy! If you have leftovers, store pie in the fridge for up to 3 days.
Serving Suggestions
The fresh berry topping is simply beautiful and delicious on its own but you could also serve this pie with coconut whipped cream for a special touch.
How to store
If you have leftovers, store the pie in the fridge for up to 3 days.
Other No Bake Desserts
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Gluten Free No Bake Triple Berry Pie
Ingredients
Fruit Filling
- 1 can full fat coconut milk
- 1/4 cup cream of coconut
- 1/4 cup blueberries (plus more for the top)
- 1/4 cup raspberries (plus more for the top)
- 1/4 cup strawberries (plus more for the top)
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 5 tbsp arrowroot powder
Instructions
- Make the crust according to directions and let it set in the freezer for 20 minutes before adding the filling.
- Make the filling by adding the coconut milk, coconut cream, lemon zest, honey, vanilla, blueberries, raspberries, and strawberries to a medium saucepan. Stir and bring to a low boil on medium-high heat. Reduce the heat to medium-low. Whisk continuously as you add the arrowroot powder slowly to the mixture. Continue to whisk the berry mixture until it thickens (about 5-7 minutes).
- Then pour the berry mixture into the no bake pie crust. Spread the filling evenly with a spatula. Place the pie dish in the freezer to set for 3 hours.
- After the pie is set, top with fresh berries. You could also serve with coconut whipped cream. Enjoy! If you have leftovers, store pie in the fridge for up to 3 days.
