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No Bake Blueberries and Cream Pie


Description

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.


Scale

Ingredients

Pecan Crust

  • 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

Instructions

To make the crust:

  1. Lightly oil a 9″ glass pie plate.
  2. 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.
  3. 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:

  1. 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:

  1. Remove the crust from the freezer. Scrape the filling evenly into the crust using a rubber spatula, smoothing the top.

To make the topping:

  1. 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.
  2. 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.


Notes

*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.


Nutrition

  • Calories: 469
  • Sodium: 1mg
  • Fat: 36g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 7g