Easy Raspberry Whip Pie, Gluten-Free, Dairy-Free


As a child, I used to love Jello-Whip or Cool ‘N Easy Pies.  You know what I’m talking about right?  A light, dreamy-creamy pie that’s a combination of Cool Whip and strawberry jello mounded into a graham cracker crust and chilled.

To tell you the truth, I didn’t get to have many of these as a child.  My mom tried to offer healthy desserts and even back then she was suspicious of the long list of ingredients in a tub of Cool Whip.  I should probably thank her for that, but mostly I’ve been left with a lingering craving for that delightfully jiggly creation.

I had a few requirements though:

1. The recipe MUST be gluten-free, dairy-free, soy-free and corn-free.

2.  It must be EASY and QUICK to make.

3.  It must satisfy my need for something cold and creamy!

The following recipe completely fits the bill and may be my new favorite “easy” dessert for guests.  It can be made ahead, requires minimal ingredients and looks beautiful.

Easy Raspberry Whip Pie

  • 2 packets unflavored Knox Gelatin
  • ¼ cup water
  • 1-13.5 ounce can unsweetened coconut milk (click link for corn-free bakers to see a brand that doesn’t use citric acid)
  • 10 ounces frozen raspberries (or other berries of choice)
  • 1/2 cup honey or agave syrup

Pie Crust

  • 8 ounces of gluten-free graham crackers, gingersnaps or cookie of choice (click here for my graham cracker recipe)
  • 3-4 tablespoons melted coconut oil or butter substitute

→  Prepare the Pie Crust: Preheat oven to 325 degrees.

Place the graham crackers or cookies into the bowl of a food processor fitted with metal blade.  Process into fine crumbs.  Slowly add the melted oil and process until the mixture is damp and holds together when squeezed in your hand.

Press the crumbs into a 9 inch pie pan and bake in preheated oven for 7-8 minutes or until the crust is just a bit golden and fragrant.

Remove from oven and cool the crust in pan on wire rack.  Proceed to make filling recipe.

→  Preparing the Filling: In a small bowl sprinkle the gelatin over the water.  Stir briefly to make sure all the gelatin gets wet.  Set aside for 5 minutes before using.

While gelatin is soaking, place the coconut milk, frozen berries and honey into an electric drink blender or VitaMix.  Process until completely smooth.  Set aside.

Place the bowl of soaked gelatin in your microwave and with 10-15 second bursts on high power, melt until it turns into a crystal clear liquid.  Gelatin bubbles over easily, so watch carefully!

Add the melted gelatin to the blender mixture all at once, with the blender running (I use the small hole in the blender lid).  Continue to blend on high for about 2 minutes to ensure that the gelatin is distributed evenly.

Immediately pour filling into the cooled pie shell, working quickly so that the mixture doesn’t “set up” on you and become difficult to spread.

Chill pie in refrigerator for 4-6 hours or overnight.  Top with whipped coconut cream and serve chilled.

10 thoughts on “Easy Raspberry Whip Pie, Gluten-Free, Dairy-Free

  1. This looks like such a treat! Bravo for making it gluten-free, dairy-free, soy-free, and corn-free! I’ll definitely have to try this recipe.

  2. I’ve tried Cool Whip once in my life (or the rest I may not know if someone serves with it. haha). 🙂 I love seeing your delicious baked goods which are gluten free. I’ve met a friend recently who eats gluten free, so I showed her your site. It’s important to keep enjoying what you have been enjoying and I think it’s wonderful that you are sharing your talent! This looks delicious and very cute. 🙂 Good luck with your kids’ school. My son will start his 1st grade from tomorrow – I’m so nervous!!

  3. Very fun…and delightfully retro! I’ve decided icebox pies are the best things to have in the summer, but I’m only peanut- and corn-free, so I can indulge in the actual cream and nilla wafers. I’m pretty confident you could whip out an awesome version of it though!

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