Raw Vegan Lemon Custard Blackberry Pie Recipe


Instead of indulging in too much sugar and animal products in one sitting, opt for this raw lemon and blackberry pie recipe, which requires little labor and is absolutely delicious and satisfying.

The lemon filling in this blackberry pie recipe is reminiscent of custard, but without the egg. The blackberry topping is sweetened with maple syrup and made tangy with a bit of lemon and orange juice. The crust is a simple combination of nuts and dates. All you need is the foresight to soak the pecans and cashews the night before the day you plan to make the recipe. When it comes time for you to put the blackberry pie recipe together, you’ll be done in under 30 minutes. Enjoy!

Raw Lemon & Blackberry Pie Recipe

Serves 10-15


For the crust:

  • 2 cups raw pecans, soaked in water overnight
  • ½ cup pitted Medjool dates
  • ¼ cup unsweetened coconut flakes

For the filling:

  • 3 cups raw cashews, soaked in water overnight
  • ¾ cup freshly squeezed lemon juice
  • ¾ cup maple syrup
  • ¾ cup raw coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt

For the glaze:


For the crust, sprinkle the bottom of a 9-inch round cake pan with coconut flakes. This helps to prevent sticking. In a food processor, process the almonds and dates until well combined and finely chopped. Press the mixture evenly along the bottom of the pan.

For the filling, blend all the ingredients in a food processor or high-powered blender until smooth. Pour the mixture on top of the crust and flatten with a spatula.

For the glaze, blend all ingredients in a blender. Pour over the creamy center and use a spatula to flatten it.

Place the pan in the freezer for a few hours. Let thaw slightly before serving. Cut with a serrated knife.

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Blackberries from Shutterstock