Blueberry Cream Pie

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Blueberry Cream Pie | Get Inspired Everyday!

This creamy pie would be perfect with any berry, but I think blueberries go particularly well with the lemony filling. In a few weeks, I want to try it with peaches because, well… you know… peaches and cream! It’s quickly turning into an all-purpose, every occasion kind of pie and you don’t even have to turn on the oven!

Blueberry Cream Pie | Get Inspired Everyday!

Blueberry Cream Pie | Get Inspired Everyday!

This pie requires a little time to set up in the fridge, making it the perfect ‘make ahead’ dessert for barbecues and potlucks! You could mix the fruit into the filling, but it won’t keep as long that way. Since there is only two of us, I serve the fruit alongside our cream pies and we get to eat pie all week long!

Blueberry Cream Pie | Get Inspired Everyday!

For the crust, pulse the almonds and cinnamon until your desired texture is reached. I left mine with some crunchy bits in it, but you could process it longer. Next add the wet ingredients and pulse to make a sticky dough.

Blueberry Cream Pie | Get Inspired Everyday!

I find it really helpful to keep a bowl of water by my workspace to keep my hands moist while patting out the crust. That way, the crust doesn’t stick to you.

Blueberry Cream Pie | Get Inspired Everyday!

When zesting, I like to use a microplane because the zest is light and fluffy instead of chewy.

Blueberry Cream Pie | Get Inspired Everyday!

For the gelatin, first mix it with hot water and then add the lemon juice right away. If it turns solid before you’re ready to add the filling, set your bowl over hot water and stir it until the gelatin mixture becomes liquid again.

Blueberry Cream Pie | Get Inspired Everyday!

When you pour the filling into the crust it will seem thin, but don’t worry the gelatin sets up in the fridge after a couple of hours.

Blueberry Cream Pie | Get Inspired Everyday!

Blueberry Cream Pie | Get Inspired Everyday!

Blueberry Cream Pie | Get Inspired Everyday!

The almond crust is sticky like cookie dough with a hint of cinnamon. The filling is like clouds of lemon scented cream. (I’m getting a little carried away, but my husband did beg for this pie at breakfast this morning.) Between the almond and lemon flavors, it’s no wonder that this pie is good with any berry or stone fruit.

Tip 1 – For plant based kosher gelatins and gelatin alternatives, you can visit the link below for more information.

http://www.peta.org/living/vegetarian-living/Gelatin-Alternatives.aspx

Tip 2 – For detailed instructions on how to whip coconut milk, refer to my Homemade Coconut Whipped Cream recipe.

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Blueberry Cream Pie | Get Inspired Everyday!

Blueberry Cream Pie


Ingredients

Scale
  • Crust:
  • 3 cups almonds
  • 1/2 Teaspoon cinnamon
  • 1/2 cup honey
  • 2 Tablespoons coconut oil
  • 1 Tablespoon lemon zest
  • 1 Teaspoon almond extract
  • pinch of sea salt
  • Filling:
  • 2 Teaspoons kosher plant-based gelatin, dissolved in 2 Tablespoons hot water
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup honey
  • 1 can coconut milk, chilled (Native Forest brand is good for this recipe)
  • 4 cups blueberries for serving

Instructions

  1. Place the almonds and cinnamon in a food processor and pulse until your desired texture is reached. I like to leave some bigger pieces for texture. Add the rest of the crust ingredients and pulse until a sticky dough forms. Pat the crust into a pie plate, (use water to keep your hands from sticking to the crust).
  2. For the filling, mix the gelatin and water together. Stir to dissolve and immediately add the lemon juice. If the gelatin gets clumpy, place the mixture over hot water until it melts again. Pour the coconut milk into an electric mixer, add the honey and whip on high until peaks form, about 15 minutes. Add the gelatin mixture to the whipped cream. Pour the filling into the crust. The filling will seem thin, but don’t worry it will set up in the refrigerator.
  3. Chill for at least 4 hours until set, and serve with lots of berries!

Notes

Use Grade A maple syrup in place of honey for a completely Vegan version.

  • Prep Time: 25 mins

Nutrition

  • Calories: 382
  • Fat: 24g
  • Carbohydrates: 41g
  • Protein: 7g

 

45 thoughts on “Blueberry Cream Pie”

  1. Hi Kari,
    Just googled “Paleo Blueberry Cream Pie” and found this. Made the pie already and tastes WONDERFUL! I have probably spent an hour now, while eating my pie, looking at all of your other beautiful-can’t-wait-to-try recipes! The only problem I have found is that they take too long to load…I can’t wait to see them all!!! πŸ™‚ Looking forward to trying many of them that I HAVE seen!
    Thanks for sharing!

    Reply
    • I’m so glad you enjoyed this recipe, and I’m really sorry if you experienced any difficulties with the site loading – we’ve had some real problems lately but hopefully they’ve been fixed with the latest updates! Be sure to let me know what you make next! πŸ™‚

      Reply
  2. I want to have the blueberries whipped in with the filling or apart of the pie not just on the side, what is the best way to do that? Thanks!

    Reply
    • You could add them whole to the filling before pouring it into the crust to set up, but it might not keep as long in the fridge. You could also puree the blueberries in a blender and swirl them into the filling – you may need to increase the gelatin by 1/2 Teaspoon or so (just guessing)! I hope this works out for you, and I’m glad you posed this question because it’s sparked all kinds of swirled pie ideas in my head for next summer! πŸ™‚ Let me know if you have anymore questions.

      Reply
    • I’m not sure if that would work, almond milk is generally thinner than canned coconut milk, so it’s hard to say if the texture would be similar or bit softer due to the thinner consistency of the almond milk. If you do try it, let me know how it turns out! πŸ™‚

      Reply
  3. I make all my own nut milks… do you think that homemade coconut milk would work the same? or require more gelatin maybe? When I make it, it’s not as think as the full-fat canned version… it’s more the consistency of the low-fat canned version (which is funny, since it’s not like I’m removing any fat from it!)

    Reply
    • I don’t know if it would work, but my instinct is that it would require more gelatin. Let me know how it goes if you try it! πŸ™‚

      Reply
    • I think coconut cream is much thicker, so you might not need quite as much gelatin! I haven’t been able to get coconut cream here yet, but I’d like to try it because it seems like it might give you a richer dessert. Let me know if you try the substitution!

      Reply
    • I’m not sure, but we’ll try to get to the bottom of this! I’ve discovered that coconut milk can be kind of finicky sometimes, both Native Forest and the Thai Kitchen brand are the best when you’re whipping the entire can of coconut milk (refer to my Homemade Coconut Whipped Cream post for a full rundown). If your coconut milk doesn’t have any thickeners in it, it won’t whip. In that case, you’ll need 2 cans of refrigerated coconut milk and you’ll have to scoop the separated coconut cream from off the top (there’s more detailed instructions in the whipped cream post for the 2 different types of coconut milk). Also, even after the coconut cream is whipped, when you put the gelatin mixture in it thins out a bit, but it thickens up again when the gelatin sets in the refrigerator. Sorry that your first couple of tries didn’t work out – I hope this helps, if not, be sure to write back with anymore questions. I’m going to add a link into this Blueberry Cream Pie recipe for more information on whipping coconut milk for anyone else who might run into problems! Hope it works out this time. πŸ™‚

      Reply
  4. This looks really good, but it’s not vegan – it’s not even vegetarian (FYI: gelatin is made from crushed animal bones and skin).

    Reply
    • In case you didn’t know, gelatin also comes from plants – look for a ‘plant-based kosher’ gelatin. I’ll make a note to avoid any further confusion!

      Reply
      • I heard that agar agar flakes work really well too, but I’ve never tried them. I’ve heard carrageen works well too?

      • Me too!! I am really happy I said something – I didn’t even realize there was ‘Kosher Gelatin’…so thanks for the info!

        Side Note: I just looked at the Lieber’s Unflavored Jel box and it’s carrageenan and locust bean gum based.

  5. Yum, this looks SOO good! I just got some amazing blueberries from the market, I may have to give this a try!

    Reply
    • We’re having it with peaches tonight! I love extra easy recipes in the summer, especially if I don’t have to turn on the oven!

      Reply

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