Raven Roast Cream Pie Recipe
Looking for a unique and delicious pie recipe? Look no further than this sweet and decadent cream pie flavored with Raven Roast, your favorite herbal coffee alternative.
It’s Pie Season!
Well, who are we kidding, it’s always a good time for pie. While I’m personally more likely to get up to pie making shenanigans once the weather has cooled, this no-bake recipe will be great all year, from holidays to heat waves. It will help stave off those rainy day blues, or those red hot climate change anxieties!
When I was first playing around with cooking using Raven Roast, I thought of it as a cute way to share our product with the world, and a fun way of getting my daily dose of herbs and bitters. Then I made this pie.
It is seriously good.
I had to give some away, or we would have just eaten the whole thing in two days and skipped dinner. And possibly breakfast. Cream cheese is a breakfast food, right? The darkly fragrant roasted Ramon Seed flavor acts as a unique and rich base while the Chicory and Dandelion Root give it a balanced coffee like bitterness. The classic flavor of the high quality organic cocoa ties it all into something familiar yet brand new. My mother in law made the first version of this pie as a baked cheesecake. I started experimenting with the recipe this summer so I modified it to a no-bake and it is just as good. I feel like a few good no-bake pie recipes are important to have on hand so that pie can be enjoyed all year round.
This pie will definitely turn heads
When you bring this to your holiday potluck it is sure to stand out. It is a unique take on a classic chocolate or coffee cream pie that will leave people intrigued and asking you for the recipe. I used Raven Roast Cocoa Ramon for this one, so that I didn’t have a caffeinated three year old running around, but the first version my MIL made was with Mocha Mate and it was also delicious.
Brendan doesn’t do gluten, so I used a gf pie crust from one of my favorite GF baking blogs, but any type of prebake or no-bake crust will do.
Raven Roast Cream Pie Recipe (No bake)
- Your favorite pastry or nutty or cookie pie crust (I used this Best All Butter GF Pastry Crust)
- 1 package of cream cheese, 8oz (box type not “spread”- room temp)
- 2.5 cups heavy whipping cream
- 2 tsp cream of tartar (optional)
- 1/2 cup + 2 T sugar
- 2T powdered sugar
- 4 T Raven Roast, Cocoa Ramon or Mocha Mate
- 1/2 teaspoon vanilla extract
- 2T shaved dark chocolate
Step 1. Prepare pastry in standard pie pan and prebake according to recipe instructions. Cool before using.
Step 2. Cream Cheese layer
Blend room temperature block of cream cheese until creamy and smooth. Add sugar, 3T of Raven Roast, vanilla, and sifted powdered sugar (to thicken). Blend until smooth and uniform color. Set aside
Step 3. Whipping cream layer
Whisk whipping cream in blender or with hand mixer. Add cream of tartar (optional, but gives longer lasting structure and a bit of tartness). Whip until just barely starting to hold shape -do not overwhip! Remove 1.5 cups whisked whipped cream and carefully fold into set aside cream cheese mixture. Fold until just blended to keep air in mixture. Spoon into cooled pie shell and smooth flat.
Add 2T sugar and 1 T Raven Roast to remaining whipped cream. Whip until holding firm peaks (do not overwhip). Spoon or pipe onto top of 1st layer.
Step 4. Garnish with shaved chocolate.
Refrigerate 6 hours to overnight before serving.
Thanks to Sheila Murray-Nellis for her work developing this recipe!