Here’s a fun new recipe for you guys today: a No Bake Blueberry Custard Pie that is vegan & gluten free to boot!
This easy no-bake pie is perfect for days when you don’t want to heat up the oven but still want something that looks fancy. 😉
Have you ever made a vegan pie crust before? I love vegan pie crusts because they are so easy (and healthy – chock full of healthy fat!) to make and taste great, too. No baking required! This one is made with raw almonds and walnuts, dates (to stick it all together!), and a little shredded coconut, too.
As for the creamy vanilla custard filling, it’s kept vegan with Almond Breeze almondmilk. The unsweetened vanilla almondmilk worked great here, but I bet their almond coconut milk would be fabulous, too, since this recipe includes a fair amount of coconut.
Another great thing about this recipe is that you can make it a day or two ahead up to the crust/filling steps (at which point it needs to be refrigerated anyway, for at least an hour). Then all you have to do the day of is throw the jam/blueberry mixture on top. Easy!
Love recipes that don’t have you scrambling to do everything the day of.
Here’s the recipe. I hope you (and your guests) love it, too!
No Bake Blueberry Custard Pie
This no-bake pie is perfect for summer days when you don't want to heat up the oven. With the crunchy crust, creamy vanilla filling, and juicy blueberry topping, you won't believe it's vegan and gluten free, too! Plan a few hours in advance and you have a refreshing dessert
Ingredients:
For the crust
- 1 cup raw almonds
- 1 cup raw walnuts
- 2 cups pitted dates
- 1/4 cup unsweetened shredded coconut
For the filling
- 2/3 cup vegan cane sugar
- 3 tablespoons cornstarch
- 2 cups unsweetened vanilla Almond Breeze
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
For the topping
- 2 tablespoons blueberry (or other berry) jam
- 2 6-oz containers fresh blueberries (about 1 & 1/2 cups)
Instructions:
- In a food processor, process all the crust ingredients until finely ground.
- Press the crust mixture into a greased 9 inch pan with a removable bottom.* Set aside.
- In a medium pot, combine the sugar and cornstarch, whisking to remove any lumps. Whisk in the Almond Breeze.
- Turn the heat to medium-high and cook until the Almond Breeze mixture comes to a boil. Reduce the heat to low and whisk vigorously until the mixture thickens, about 3-5 minutes.
- Remove the Almond Breeze mixture from the heat and whisk in the coconut oil and vanilla extract.
- Pour the filling evenly into the crust, then let cool. Once cool, wrap tightly with plastic wrap and refrigerate for at least one hour. The pie can be prepared up to this step the day before serving.
- Warm the jam in the microwave for 30 seconds, until it is liquid.
- Spread the jam on the cooled filling using a spoon or spatula, then top with the fresh blueberries.
Notes:
This recipe can also be made in a normal pie pan but the crust will hold together better in a pan with a removable bottom (e.g. a springform pan).
What’s your favorite pie recipe? Feel free to share links!
This is a perfect red, white, and blue dessert! For more 4th of July recipe inspiration, check out these 4th of July appetizers & desserts.
—
Thank you to Almond Breeze for sponsoring this post!
Previous Almond Breeze sponsored recipe creations:
- Vegan Strawberry Scones
- Healthy Shamrock Shake
- Whole Wheat Irish Soda Bread
- Spiced Cherry Pecan Granola Bars
- Banana Nut Quinoa Muffins
- {All That’s Missing is the} Tropical Island Smoothie
- Oatmeal Breakfast Bake
- Almond Butter Stuffed Vanilla Coconut French Toast
- Pumpkin Pie Chia Pudding
- Chocolate Cherry Espresso Smoothie
- Pumpkin Pie Smoothie
- Vanilla Mint Smoothie
- Microwave Pumpkin Oatmeal Cookie for One
