HAPPY BIRTHDAY to my favorite dude on this planet. I’m honoring his special day with this No Bake Blueberries and Cream Pie from the awesome gluten free and vegan baker/author, Laurie Sadowski.
For anyone who has taken a stab at baking gluten free and vegan, you will know that it is no easy feat. It takes a lot of patience and tenacity to learn how to bake this way (AND make it taste good!) and for anyone who presses through all of the failed attempts and finds victory in the midst of it all, I not only bow in your presence, I also love to honor you. Which is why I made this No Bake Blueberries and Cream Pie from Laurie Sadowski’s third (and newest cookbook) “The Allergy-Free Cook Makes Pies and Desserts.”
P.S. Her other two books are “The Allergen-Free Cook Bakes Cakes and Cookies” and “The Allergy-Free Cook Bakes Bread.” That’s right, you read that correctly. She has an ENTIRE book on gluten, egg, and dairy free breads. Run, don’t walk. Go now.
I have nothing but love for those who contribute their talent, skill and time to this community and am grateful for people like Laurie who offer hope through her recipes. She makes it look effortless with easy-to-follow recipes that are not only allergen-friendly but delicious in flavor.
This pie completely caught my attention as I perused through the pages not only because I love no-bake desserts but also because it fit perfectly into my new way of eating. From an endless selection of pies, vegan cheesecakes, tarts, galettes, and even to homemade ice cream, this cookbook is perfect for the sweet toothed-lover. There are, however, no photos of the end product but that is completely okay because you can rest assured that whatever you do make will taste rather darn good.
This creamy pie reminds me of the cheesecakes from my childhood–not like the dense New York-style cheesecakes, but lighter and silkier, like ones hailing from Philadelphia. Wild blueberries add the best flavor but regular blueberries will work too.
- 2 c. pecans* (see notes below)
- 1/2 cup pitted soft honey dates** (see notes below)
Creamy Blueberry Filling:
- 1 cup frozen wild blueberries, thawed but not drained
- 1 ripe avocado, flesh mashed
- 3/4 cup creamy raw cashew butter*** (see notes below)
- 3 tablespoons agave nectar, plus more as needed**** (see notes below)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 tablespoons coconut oil, melted
Blueberry Topping:***** (see notes below)
- 1 cup frozen wild blueberries
- 2 tablespoons agave nectar
To make the crust:
- Lightly oil a 9″ glass pie plate.
- Put the pecans and dates in a food processor. Pulse until the ingredients begin to stick together. To test, squeeze a small amount of the mixture in your hand. If it doesn’t stick together, pulse the mixture a few more times, being careful not to over-process it.
- Scrape the mixture into the prepared pie plate using a rubber spatula. Press the mixture evenly into the bottom and up the sides to form a crust. Put the crust in the freezer.
To make the filling:
- Put the blueberries, avocado flesh, cashew butter, agave, lemon juice, vanilla, and salt in the food processor (or high-speed blender). Process until smooth, stopping occasionally to scrape down the work bowl if necessary. Taste for sweetness–you may want to add 1 to 2 additional tablespoons of agave if the blueberries aren’t very ripe. The hear from the motor should slightly warm the mixture, which is good; otherwise when you add the coconut oil, it will harden. With the food processor running, add the oil in a thin stream and process until well combined.
To fill the pie:
- Remove the crust from the freezer. Scrape the filling evenly into the crust using a rubber spatula, smoothing the top.
To make the topping:
- Put the blueberries and agave in the food processor and process until smooth. Spread the topping evenly over the filling using a rubber spatula, smoothing the top.
- Put back into the freezer if you’re serving it within the hour, or put it in the refrigerator if you’re serving it later in the day. Serve cold.
*I used almonds for the crust because I am allergic to pecans and it worked out beautifully.
**If you are watching your sugar intake, you can use 3 Tbsp. coconut oil, melted, in place of the dates as a binder for the crust.
***You can use maple syrup, raw honey, or liquid stevia (for candida-friendly) to taste
****I blended 3/4 c. soaked and drained raw cashews instead of the cashew butter.
*****I used fresh blueberries instead of the blueberry topping stated in the recipe because I am trying to greatly limit my sugar intake.
I added 1 can of coconut cream (not milk) that had been sitting in the fridge for several days. I whipped it up with 1 tsp. vanilla extract with an electric mixer until fluffy and topped it over the filling to add a nice creaminess.
This recipe has been reprinted from “The Allergy-Free Cook Makes Pies and Desserts” with permission by Laurie Sadowski and Book Publishing Company.
- Calories: 469
- Sodium: 1mg
- Fat: 36g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
We devoured our slices. It was blueberry heaven.
You can purchase “The Allergy Free Cook Makes Pies and Desserts” here on Amazon, or go anywhere books are sold, really.
Niagra-based Laurie Sadowski’s love of food began at a young age, but her creativity in the kitchen began when she was diagnosed with celiac disease. Adopting a vegan diet led to further interest in everything food, soon winning the vegetarian category in a national recipe cook-off and becoming a regular food columnist for her local newspaper. Her love of food and helping others resulted in freelancing as a food writer and becoming a published cookbook author. Her books, The Allergy-Free Cook Bakes Bread (2011), The Allergy-Free Cook Bakes Cakes and Cookies (2013), and The Allergy-Free Cook Makes Pies and Desserts (2014) are devoted to gluten, dairy, egg, and soy-free baked goods that taste just like the real thing. Follow Laurie on Facebook, her website, and Twitter.