Serves: 5
Total Calories: 746
Yield: 9 inch pie

prebaked Coconut Pie Crust cooled*
3 cups fresh blueberries chilled
3/4 cup apple juice
2 tablespoons agar flakes
1/4 cup maple syrup

* For extra-crispness, brush the prebaked crust with a tablespoon of coconut oil while it is still hot from the oven. Refrigerate the crust until chilled before adding the filling.
1. Place 2 cups of the blueberries on the bottom of the pie crust.
2. Combine the apple juice, agar, and the remaining blueberries in a saucepan and bring to a boil. Reduce the heat to low and simmer, stirring often, for 5 minutes or until the agar is completely dissolved.
3. Transfer the mixture to a blender along with the maple syrup, and purée. Pour the mixture over the blueberries in the pie crust, and refrigerate about 2 hours or until set.
4. Cut into wedges and serve.

For a Change . . .
* Substitute sliced strawberries for the blueberries.

Nutritional Facts:

Serves: 5
Total Calories: 746
Calories from Fat: 216

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Coconut Upside Down Cake
Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza