Raw Raspberry Dream Pie

Cream pies are the perfect thing for summer as far as I am concerned.  But I guess I consider them somewhat of a special thing to make since I don't make the often.  There was no special occasion last weekend, but I decided to make it special and make a cream pie.  Raspberry cream pie to be precise.  I had the most beautiful raspberries and they were just begging to be used in something magnificent.

Although the pie might look a little fussy, it is nothing of the sort.  Rather easy to make.  A simple crunchy crust buzzed together in the food processor with few ingredients, and a coconut cream based filling that has little hands on time and just needs to chill before enjoying.

Let me tell you...this tastes like heaven!  This was my dessert Sunday night and it put me in my happy place.  Vanilla and raspberry scented fluffy cream that melted in my mouth with that crunchy sweet crust and tart fresh berries...the perfect combination.  If you are having a summer party, bring this out, and your guests will love you.

Raw Raspberry Dream Pie
Makes one 6 inch pie

1 six inch deep dish pie plate

Crust:

3/4 cup finely shredded dried coconut

3/4 cup sprouted, dehydrated buckwheat groats

1/2 cup ground flaxseed

1 cup soft pitted medjool dates

1/4 tsp sea salt

Filling and  Topping:

4 cups fresh young coconut meat packed*

1/2 cup fresh coconut water

1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

1/4 tsp himalayan salt or sea salt

1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean

3/4 cup raw coconut butter (warmed to liquid)

2 cups fresh organic raspberries, divided

2 Tbsp coconut butter

Additional raspberries for topping

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.