No Bake Blueberry Custard Pie Recipe

If you’re craving a slice of creamy, fruity bliss without ever turning on the oven, this No Bake Blueberry Custard Pie is absolutely calling your name. It brings together a nutty, chewy crust, a silky vanilla custard filling, and a vibrant blueberry topping for a dessert that’s irresistibly light, fresh, and oh-so-simple to make. Trust me—this is one pie that will steal the spotlight at any spring or summer gathering!

Ingredients You’ll Need

One of the best things about this No Bake Blueberry Custard Pie is how it turns a handful of everyday ingredients into something extraordinary. Each component plays a key part, giving you a crust with crunch, a filling that’s wonderfully creamy, and a bright, luscious berry finish.

• Raw almonds: They bring a nutty flavor and plenty of body to create a sturdy, wholesome crust.
• Raw walnuts: Walnuts add richness and a soft, buttery undertone that pairs beautifully with the sweet dates.
• Pitted dates: These are the natural sweetener and the “glue” that helps the crust hold together—plus, they bring a chewy, caramel-like note.
• Unsweetened shredded coconut: For an extra dose of texture and a subtle tropical essence in every bite.
• Vegan cane sugar: Sweetens the custard just right while keeping it plant-based.
• Cornstarch: Essential for thickening the custard to that perfectly sliceable consistency.
• Unsweetened vanilla almond milk: Not only keeps the filling creamy and light but adds a whisper of vanilla.
• Coconut oil: This makes the custard luscious and glossy, with the mildest coconut flavor.
• Vanilla extract: For warmth and classic custard aroma in every forkful.
• Blueberry (or berry) jam: A thin layer locks in moisture, adds berry zing, and helps the fresh blueberries stick.
• Fresh blueberries: They crown the pie with sparkle and juicy freshness, making every bite pop!

Variations

There’s so much room to play with flavors and textures here—No Bake Blueberry Custard Pie is a true chameleon! Go ahead and tweak the nuts, swap out the fruit, or adapt the filling to make this dreamy dessert suit your pantry or your palate.

• Swap the Berries: Try raspberries, blackberries, or a medley of mixed berries to add new colors and tartness on top.
• Change Up the Crust: Substitute pecans or hazelnuts, or add a tablespoon of cocoa powder for a chocolatey twist.
• Coconut-Free: Omit the shredded coconut if you have an allergy or prefer a straightforward nut crust.
• Gluten-Free & Refined Sugar-Free: The base recipe already fits the bill, but you can experiment with other natural sweeteners and nut mixes.

How to Make No Bake Blueberry Custard Pie

Step 1: Prepare the Nutty Crust

Start by adding the raw almonds, walnuts, pitted dates, and shredded coconut to a food processor. Pulse everything together until you achieve a fine, crumbly mixture that holds together when squeezed. This ensures the crust is sturdy but tender—perfect for slicing and serving!

Step 2: Form the Crust

Transfer the crust mixture to your lightly greased 9-inch pan (a removable-bottom pan is ideal for easy release). Press the mixture firmly and evenly across the bottom and slightly up the sides. Take your time to compact the nuts and dates—this helps the crust stand up beautifully to the creamy filling without crumbling.

Step 3: Whisk and Cook the Custard

In a medium saucepan, whisk the vegan cane sugar and cornstarch together to remove any clumps, then slowly pour in the unsweetened vanilla almond milk, whisking until completely smooth. Set over medium-high heat and gently cook, stirring frequently, until the mixture thickens and just begins to bubble. Once it has a pudding-like texture, lower the heat and whisk constantly for a few more minutes so your custard is silky and lump-free.

Step 4: Finish the Custard and Fill the Pie

Take the custard off the heat and whisk in the coconut oil and vanilla extract. Immediately pour the hot custard into your prepared crust, smoothing the top with a spatula. Let it cool to room temperature before covering tightly with plastic wrap. Pop it in the fridge to chill for at least one hour—or overnight for the most flawless, sliceable texture.

Step 5: Add the Blueberry Topping

Warm the blueberry jam in the microwave until it’s thin and spreadable. Gently spoon the jam across the chilled custard, then scatter fresh blueberries generously over the top for a sweet, sparkling crown. Your No Bake Blueberry Custard Pie is ready to wow!

How to Serve No Bake Blueberry Custard Pie

Garnishes

Dress up each slice with a generous cloud of coconut whipped cream, a few fresh mint leaves, or a dusting of powdered sugar for an extra-fancy finish. A drizzle of homemade berry coulis also adds a high-end touch while brightening the plate.

Side Dishes

This pie is heavenly simply on its own, but if you want to make it part of a spread, pair it with an iced lavender tea, lemony shortbread cookies, or a platter of fresh-cut summer fruit for a light dessert buffet. It also works beautifully after a plant-based barbecue or brunch!

Creative Ways to Present

For individual servings, use mini tart pans for adorable, single-serve pies. Alternatively, cut the pie into bar shapes for grab-and-go treats, or layer the crust, custard, and berries in parfait glasses for a stunning, layered look. No matter the format, this No Bake Blueberry Custard Pie always impresses!

Make Ahead and Storage

Storing Leftovers

Store leftover pie in the refrigerator, tightly wrapped or sealed in an airtight container. The texture stays luscious for up to three days, and the crust holds up surprisingly well thanks to the nut and date combo.

Freezing

This No Bake Blueberry Custard Pie also freezes beautifully! Freeze individual slices on a tray, then wrap them well and store in a freezer bag for up to one month. Thaw in the refrigerator overnight before serving—the texture remains creamy and rich.

Reheating

Since the pie is meant to be enjoyed chilled, there’s no need to reheat. Simply allow frozen pieces to thaw in the fridge until soft and creamy, and serve straight from the cold for best flavor and structure.

FAQs

Final Thoughts

If you try just one new dessert this season, let it be this No Bake Blueberry Custard Pie. Every forkful is a celebration of summer’s best flavors, made easy and entirely oven-free. I hope it becomes a favorite at your table for all your sunny day occasions!

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