No-Bake Mango Raspberry Cream Pie
[Vegan]

For the Crust:

1. Melt the vegan butter and then combine with the sugar and graham crackers in a food processor.
2. Process to fine crumbs that resemble wet sand.
3. Press this mixture into the bottom and sides of a 10" tart pan with a removable bottom.
4. Freeze while you prepare the rest of the recipes.

For the Fruit Puree: 

1. Make fruit puree from the raspberries and mango.
2. In a heavy bottom small sauce pot cook the fruit down (separately of course) over low heat until mushy.
3. If you are using frozen, you do not need to add any water, but fresh fruit may require a few tablespoons of water to help it cook down and prevent scorching on the bottom.
4. Once it is cooked through and turned to mush, transfer to a food processor or blender and puree smooth.
5. Strain the raspberry to remove the seeds, the mango does not need to be strained.

For the Raspberry Custard Layer:

1. Combine all the ingredients for the raspberry layer together in a medium sauce pot and cook whisking constantly over medium to high heat until it is smooth and starts to thicken.
2. Once you see gentle bubbles appearing remove from the heat, but be sure to get it to the boiling stage to activate the cornstarch and agar agar.
3. Pour into the prepared crust and then top with golden sandwich cookies or a fresh thinly sliced mango if you prefer.

For the Mango Layer:

1. Combine all of the ingredients for the mango layer in a sauce pot and cook the same as for the raspberry layer.
2. Pour the mango custard over the SET raspberry/cookie layer and refrigerate until set.

For the Cashew Cream (Cream Cheese Substitute):

1. Soak the cashews in the water for about 4 hours or overnight at room temperature.
2. Drain the water and place the cashews in a high speed blender.
3. Puree to a smooth cream consistency.
4. Add to the recipe above after cooking.

For the Toppings:

1. Optional vegan gel layer goes next, prepare as per the instructions on the box.
2. Top with vegan whipped cream.