Easy 'n Delicious Vegan Raspberry Pie

Throughout the summer, my garden was overflowing with a profusion of sweet raspberries, a result of liberal pruning at the end of last season. I found myself picking about 2 pints each day! And while I love eating them in their whole, ripe, raw, organic, unaltered state, friends and family appreciate this impossibly easy, yet extraordinarily tasty pie. It's the perfect addition to a picnic, barbecue, or potluck, and a delightful finish to any dinner. You can substitute thawed frozen berries for the fresh, but of course, if you can get fresh raspberries, it's all the better.

INGREDIENTS:

* 2 pre-baked pie shells

* 6 cups of fresh Raspberries

* 3/4 cup of sugar

* 3 tablespoons lemon juice

* 1/2 cup of cold water

* 3 1/2 tablespoons cornstarch

* 2 cups of Soyatoo whipping cream

PREPARATION:

Whisk together the water with cornstarch until thoroughly combined. In medium saucepan, stir together 2 cups of berries, the sugar, lemon juice, and cornstarch mixture.

Cook and stir over medium heat until thick, about 10-15 minutes. Remove from heat. Carefully fold in remaining berries. Spoon into cooled baked pie shells. Cover pie and refrigerate for at least 2 hours. Serve with dollops of Soyatoo, or heat slices of pie before serving, and top each with a scoop of Purely Decadent Made with Coconut Milk Coconut or Vanilla Bean ice cream.