Irresistible Gluten-Free Vegan Frozen Raspberry Pie: Your Ultimate No-Bake Summer Dessert

If you crave the refreshing taste of raspberry sorbet combined with the rich indulgence of a chocolate cookie crust, then you are going to absolutely adore this gluten-free and vegan frozen raspberry pie. Crafted with creamy coconut milk, smooth dairy-free vanilla yogurt, and an abundance of fresh or frozen raspberries, this dessert is the quintessential no-bake, cool-off treat for any warm day. Best of all, it comes together effortlessly in your blender! This delightful pie is also completely free from gluten, dairy, eggs, peanuts, and tree nuts, making it a truly inclusive and allergy-friendly option for everyone to enjoy.

As promised in my recent Facebook Live video, where I explored the frozen aisle for amazing dairy-free cooling treats, I’m thrilled to share this ultimate frozen raspberry dessert recipe. If you haven’t seen that video yet, I highly recommend checking it out for more summer inspiration!

Why This Gluten-Free Vegan Frozen Raspberry Pie is Your Summer Must-Have

We’ve almost made it to July, and in many places like Utah, temperatures are really starting to soar! This heat often calls for a constant blast of AC and, more importantly, a collection of delightful no-bake desserts to keep us cool without heating up the kitchen. This frozen raspberry pie is precisely that: a simple, refreshing escape from the summer heat, requiring nothing more than a blender and a freezer. No oven needed, making it the ideal choice for those long, hot days when you want something sweet and satisfying without breaking a sweat.

A Recipe Born from Friendship and Celebration

Some of the best recipes are born from moments shared with loved ones. Every Wednesday, my dear friend Julie and I enjoy a cherished playdate. Our children happily run around the yard while we sit and enjoy some much-needed “girl chat.” There’s truly nothing quite like the support and connection found in female friendships. After missing our regular get-togethers for a few weeks, I decided to bring this frozen raspberry pie as a special treat to celebrate our reunion. It was an instant hit! After sharing a few slices with her appreciative neighbors, Julie, our kiddos, and I happily finished the rest. It was the perfect addition to an already joyful afternoon. Whether you’re planning a casual gathering with friends, celebrating a special occasion like the Fourth of July, or simply want to treat your family, this pie is guaranteed to impress. Julie even gave it a “high-five” approval, and you know that’s high praise!

The Star Ingredient: Luscious Raspberries

I confess, I have an absolute adoration for raspberries. There’s something undeniably special about those delicate, vibrant red berries – their sweet-tart flavor and tender texture are simply irresistible. However, my husband isn’t typically a fan of berries due to their small, often pesky seeds. I can empathize; I felt the same way growing up. So, imagine my pleasant surprise when my powerful Blendtec blender worked its magic, pulverizing the raspberry seeds so thoroughly that I didn’t even need to strain the mixture! There was only the slightest hint of grain here and there, barely noticeable. But if your blender isn’t quite as mighty, or if you or your family members are particularly sensitive to seeds, don’t hesitate to strain the purée for a perfectly smooth, seed-free filling. Either way, the incredible raspberry flavor shines through.

Important Considerations for Allergy-Friendly Baking: Cross-Contamination & Ingredient Sourcing

When preparing allergy-friendly recipes, ingredient sourcing and understanding “may contain” statements are paramount. For the chocolate cookie crust in this recipe, I use Glutino Chocolate Vanilla Crème Cookies. However, it is crucial to be aware that Glutino cookies carry a “may contain” statement which reads: “May contain milk, eggs, peanut and tree nuts.”

To ensure I was comfortable using these cookies for my family’s needs, I personally contacted Glutino directly. The representative I spoke with explained that this statement is included if their facility processes those ingredients at any point. However, they also assured me that they implement rigorous protocols. This includes completely halting production, thoroughly cleaning machinery for several hours, and conducting testing before commencing a new production run. This level of diligence gave me confidence in using their cookies.

My Recommendation: While I felt comfortable proceeding based on their explanation, I always advise individuals with severe food allergies to exercise their own discretion. Please, feel free to call Glutino yourself to confirm their current protocols and decide what is best for your specific allergy needs. Always prioritize your safety and comfort when selecting ingredients for allergy-friendly meals. If you prefer to avoid products with “may contain” statements, there are other certified allergy-friendly cookie brands available that could work as a substitute for the crust.

Creating Your Cool & Creamy Masterpiece

This recipe is remarkably straightforward, leveraging the power of your blender to create a dessert that tastes far more complex than its preparation suggests. First, you’ll whip up the rich chocolate cookie crust, which provides a delightful contrast to the tart raspberry filling. While the crust sets in the freezer, your blender will then transform frozen raspberries, lemon juice, sugar, chilled full-fat coconut milk, and dairy-free vanilla yogurt into a silky-smooth, vibrant pink filling. The combination of these ingredients creates a texture reminiscent of a luxurious sorbet or ice cream, perfectly complementing the crisp cookie base. Once assembled, a few hours in the freezer is all it takes for this simple mixture to solidify into a stunning, sliceable pie.

So, don’t delay! Grab your blender, gather your ingredients, and get ready to create this incredibly cool, creamy, and irresistibly delicious frozen raspberry pie. It’s the perfect way to beat the heat and enjoy a truly satisfying dessert that caters to various dietary needs.

Explore More Allergy-Friendly Pie Creations

Beyond this delightful frozen raspberry pie, my kitchen is brimming with a variety of allergy-friendly pie recipes perfect for any season or occasion. Whether you’re craving fresh fruit flavors for a summer picnic or hearty, comforting pies for the holiday season, you’ll find fantastic options here. I’m confident you’ll enjoy these as well:

• Allergy Friendly Triple Chocolate Pie – A decadent dream for chocolate lovers, free from common allergens.
• Allergy Friendly Pumpkin Mousse – Light, airy, and perfect for fall festivities.
• Allergy Friendly No Bake Strawberry Jello Pie – Another fantastic no-bake option bursting with fruity flavor.
• Allergy Friendly Lemon Cream Pie Bars – Zesty, creamy, and conveniently portioned.
• Allergy Friendly Vegan Cherry Cobbler – A warm, comforting classic, reimagined for allergies.
• Allergy Friendly Strawberry Chocolate Galette – An elegant, rustic dessert with a delightful flavor combination.
• Allergy Friendly Pumpkin Crumble Pie – A textured twist on a holiday favorite.
• Allergy Friendly Peach Pie – Sweet and juicy, capturing the essence of summer.
• Allergy Friendly No Nuts Pecan Pie – A clever, safe alternative for a traditional favorite.
• Allergy friendly Peppermint Pie – A refreshing, festive choice for winter.

For those who can include nuts in their diet, I also recommend checking out this fantastic frozen Vegan Snicker’s Pie from my fellow blogger at Salted Plains.

And, if you’re searching for another incredible raspberry recipe, I simply adore this light and fluffy Raspberry Fluff.

Watch How It’s Made: Vegan Gluten-Free Frozen Raspberry Pie Video

Visual learners, rejoice! I’ve created a quick and helpful video demonstrating the process of making this vegan gluten-free frozen raspberry pie. I often use TikTok for my recipe videos because their short, succinct format makes it easy to grasp the key steps quickly. This general overview will provide you with a great idea of how to assemble this delicious frozen raspberry pie. You can also find the video saved to my Instagram Highlight Bubbles for easy access. Enjoy bringing this pie to life in your kitchen!

@allergyawesomenessFrozen ##Raspberry pie that’s ##glutenfreevegan & ##allergyfriendly ##learnontiktok ##tiktokpartner♬ original sound – Megan Lavin

Gluten Free Vegan Frozen Raspberry Pie

Yield:
1 pie or about 8 slices

Prep Time:
15 minutes

Cook Time:
5 hours

Total Time:
5 hours 15 minutes

If you like raspberry sorbet and a chocolate cookie crust, you’ll love this gluten-free, vegan frozen raspberry pie. Made with coconut cream, dairy-free vanilla yogurt and loads of raspberries, this is the perfect no-bake, cool-off, summer kind of treat that you make in your blender. This treat is also: gluten, dairy, egg, peanut and tree nut free; and vegan, making it ideal for those with multiple food allergies.

Ingredients

• FILLING:
• One 12-oz frozen package of raspberries
• 1 Tablespoon lemon juice
• 3/4 cup sugar
• 1 cup CHILLED, full fat, canned coconut milk (found in the Asian section)*see note
• One package of 5.3 oz non-dairy vanilla yogurt**see note
• CRUST:
• One 10.5 oz package Glutino Chocolate Vanilla Crème Cookies (approx. 21 cookies) – see the post above for cross-contamination statement
• 4 Tablespoons softened coconut oil, or softened vegan butter***
• OPTIONAL TOPPING:
• Fresh raspberries
• 3 Tablespoons of dairy-free chocolate chips
• 3 Tablespoons coconut oil

Instructions

1. *THE NIGHT BEFORE, PUT THE CANNED COCONUT MILK IN THE FRIDGE*
2. When ready to assemble, put the cookies and coconut oil/vegan butter in your blender. Blend until your desired consistency. Some people like it to be more like a sand mixture that they can then press into the pie pan. I went ahead and let mine go until it was liquid, so I could pour it into the pie pan. Either will set up fine. Once it’s poured into the pie pan, put the pie pan in the freezer to set up while you make the filling. (You can also do this in a food processor).
3. Wash your blender out and then put the frozen raspberries, lemon juice, yogurt, chilled coconut milk and sugar in your blender and puree until smooth. Depending on if you want seeds, strain the mixture. I found my Blendtec blender beat it so thoroughly that the seeds were pretty much pulverized.
4. Get your pie pan out of the freezer and pour the filling over the crust, smoothing the top.
5. Place fresh raspberries on top and place back in the freezer for 5-7 hours, or until it has totally frozen and is set up. (This is optional, sometimes I don’t have fresh raspberries to garnish it with and it’s still delicious, just not as pretty.)
6. Once you’re ready to serve, take it out of the freezer to thaw for a few minutes. While it’s thawing, put the dairy-free chocolate chips and the 3 Tablespoons of coconut oil in a microwave safe bowl. Cook for about 30 seconds, or until the chocolate chips have melted. Stir well and then drizzle over the top of your pie. (Also optional, I don’t always do this.)
7. Enjoy!

Notes

*Nothing is worse than wanting to make something and not have a chilled can of full-fat coconut milk in your fridge and having to wait. So, I ALWAYS keep at least one can in my fridge since I use it so often. I’d recommend getting in this habit if you plan to bake dairy-free or vegan often. Open your chilled can of coconut milk and measure out 1 cup of the thick, white part that has settled near the top. Do not use the water that has gathered in the bottom (save it for a smoothie!). It’s very important that you’ve let the can chill overnight, otherwise it will not be separated like this.

**I’ve used both Silk (soy-based) and So Delicious (coconut-based) yogurts, and both work wonderfully in this recipe, providing a lovely tang and creaminess to the filling.

***If you choose to use coconut oil for the crust, please be aware that coconut oil is quite sensitive to temperature fluctuations. It becomes very hard when cold and melts when hot. Consequently, when this pie is fully frozen, the crust can be very firm and challenging to cut through. To facilitate easier slicing, you will need to allow the pie to thaw for a bit longer before serving if you use coconut oil in the crust. Alternatively, vegan butter may offer a slightly softer crust texture when frozen.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 347Total Fat: 23gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 37mgCarbohydrates: 34gFiber: 3gSugar: 29gProtein: 3g

Pie filling recipe adapted from: Butter With a Side of Bread and crust recipe inspired by: Glutino.com