This Vegan Frozen Fruit Pie recipe is a refined icebox cake with all the charm of your favorite childhood dessert. A three-ingredient buttery graham cracker crust, chilled fresh fruit filling, and a fluffy whipped cream topping come together in a dessert that’s guaranteed to bring a smile to faces young and old.
How to Make a Vegan Frozen Fruit Pie
While there are three layers to this dessert, it’s surprisingly easy to put together in a matter of minutes. You’ll start by pulsing the graham crackers, butter (or coconut oil), and a dash of cinnamon together in a food processor. Stop processing when you have fine crumbs, but not powder.
Press this crust into your baking dish and bake until it’s set and golden. Let the crust cool while you prepare the remaining fruit pie layers.
Frozen Fruit Filling
The most important layer, for color and flavor, is the fresh fruit filling. Made with fresh sweet cherries and your favorite fruit juice, this layer adds sweet-tart flavors and a brilliant purple swirl. It’s sweetened with agave and brightened up with a squeeze of fresh lemon juice. Add a touch of warming cinnamon and vanilla for good measure. Simply heat the ingredients in a small saucepan to make this layer.
Be sure to let the fruit filling cool fully before you assemble the pie. You can pop it into the fridge to speed things up.
Assembling the Pie
When your crust and cherry filling are both chilled, it’s time to assemble the pie. Spread the fruit sauce over the crust in the baking dish. Top with fluffy whipped cream and give the two a nice swirl.
- 2 packages graham crackers (250g)
- 1 stick butter, chilled or ½ cup coconut oil
- ½ teaspoon cinnamon
- 4 cups fresh or frozen cherries, pitted and halved
- ½ cup pomegranate or orange juice (omit if using frozen cherries)
- ¼ cup agave
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 container coconut whip
- Preheat the oven to 375°F.
- In a food processor, pulse the graham crackers, butter/coconut oil and cinnamon to combine. Press the crust into a 9-inch pie pan and bake for 12 minutes. Cool fully.
- Meanwhile, in a medium saucepan over medium heat, bring the cherries, juice, agave, lemon juice, cinnamon and vanilla to a simmer and cook until the cherries are broken down and syrupy. Remove from the heat and let the mixture cool in the fridge.
- Top the cooked crust with the cooled fruit compote and whipped cream. Swirl with a knife for decoration. Cover the pie, freeze for an hour or until solid, slice and enjoy!
Serving & Storing Vegan Fruit Pie
You can serve your masterpiece as soon as it’s assembled. Divvy it into generous slices and share it with friends and family. You can also make this dessert ahead of time and store it, covered, in the fridge for up to two days. Any longer, and your crust may get soggy.
To avoid any chance of a soggy bottom, you can always prepare the crust and fruit filling separately and assemble just before storing. Cover the cooked crust and store it on the counter for up to three days. The fruit filling will be fine in the fridge in an airtight container for three days as well. Then simply add your whipped topping and swirl away just before dessert is served.
If you love this vegan fruit pie recipe as much as I do, then I think we might have more in common. Follow along on Instagram to catch all of my recipes. See you there!