Fun, pretty, and delicious! This gluten free and vegan pie is made with a delicious graham cracker crust. Filled with fresh raspberry filling, and topped with whipped coconut cream and berries.

• 5 cups rasberries fresh or frozzen
• 2 cups water
• 4 tablespoons gelatin
• 1 tablespoon maple syrup
• 1/4 teaspoon stevia liquid

• 1 whole Mi-Del Gluten Free Graham Cracker Crust

• 1 cup whipped cream or whipped coconut cream
• 1 cup fresh berries

• 5 cups rasberries fresh or frozzen
• 2 cups water
• 4 tablespoons gelatin
• 1 tablespoon maple syrup
• 1/4 teaspoon stevia liquid

• 1 whole Mi-Del Gluten Free Graham Cracker Crust

• 1 cup whipped cream or whipped coconut cream
• 1 cup fresh berries

1. Add all ingredients (except gelatin) to a medium sauce pan and stir.
2. Sprinkle gelatin on to the top of berries mixture.
3. Let the berry mixture set for 30 minutes or until the gelatin is dissolved and starts to firm up.
4. Transfer the sauce pan with the berries to the stove and boil over medium heat for 15 minutes stirring constantly. Let cook until the mixture is slightly thickened and the berries turn into a sauce.
5. Pour the berry mixture into a bowl and chill in freezer for 2 hours.
6. After the filling has chilled, pour it into the pie shell and chill up to an hour.
7. Top the pie with whipped coconut cream and berries. How to make whipped coconut cream: http://paleoglutenfree.com/recipes/paleo-banana-bread-french-toast/