June Recipe of the Month: 4th of July Freezer Pie!
Fast food just got better!
June’s recipe of the month is a frozen summer treat that is easy, delicious, and berry patriotic!
This red, white, and blue frozen cream pie pairs the home-grown goodness of summer fruit and Arkansas soybeans. It’s perfect for July 4th!
The berries all lined up to be paired with soy cream cheese, lemon juice, and vanilla!
These simple ingredients are a nod to 3,000 years of culinary history.
Take a second look at American soy.
This recipe uses plant-based soy cream cheese. You can purchase plant-based cream cheese or make your own using tofu.
Soy cream cheese is simple to make. Check out B&B’s soy cream cheese recipe listed on our soy staples blog post.
You can make soy cream cheese for about $2.00 or purchase plant-based cream cheese for $6.00 (8 ounces).
Either way, soy cream cheese allows you to create this beautiful and delicious dairy-free pie that can be made ahead of time and kept in the freezer for up to three months. Did I mention no baking required!?
American-grown soybeans are a sustainable complete plant protein, with no cholesterol, and are packed with fiber, calcium, iron, and micronutrients.
What’s not to love?
Enjoy!
Recipe of the Month: 4th of July Freezer Pie
Prep Time: 15 minutes
Freeze: 8 hours
Serves: 8
INGREDIENTS
1 9-inch prepared graham cracker pie crust
1 (14-ounce) can sweetened condensed coconut milk
1 cup (8 ounces) of plant-based cream cheese
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup of fresh blueberries
5-6 sliced fresh strawberries
Plant-based whipped topping (for garnish)
DIRECTIONS
Getting Ready:
When making your soy cream cheese, follow the instructions in the link above. It can be made ahead of time and stored in the refrigerator for up to four days.
Wash and dry fruit.
STEP 1: Mix well
In a bowl, blend soy cream cheese and sweetened condensed coconut milk until smooth (with a hand mixer).
Add lemon juice and vanilla and mix well.
STEP 2: Fill & Freeze
Remove the clear plastic cover from the prepared graham cracker crust and save (remove the label).
Fill the crust with the cream mixture.
Top with blueberries and strawberries.
Flip plastic cover from pie crust and place over pie for freezing. I pull the aluminum edges around the top of the pie crust up and secure the plastic cover over the pie while freezing.
Take a look at that! And it’s made with soy!
STEP 3: Serving your Masterpiece from the Freezer.
Thaw for 15-30 minutes. This pie is basically an ice cream pie. It will need to be set out to thaw from 15-30 minutes prior to cutting based on the temperature of your freezer.
Serve with Plant-Based Whipped Cream and Extra Fruit!
Return extra pie to the freezer for up to three months.
ENJOY!
