Description
Indulge in a delightful No Bake Blueberry Custard Pie that is vegan-friendly and bursting with fruity flavors. This easy-to-make dessert features a nutty crust, creamy custard filling, and a vibrant blueberry topping.
Ingredients
Units
Scale
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 milk
- 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
- Crust: In a food processor, process all the crust ingredients until finely ground. Press into a greased 9-inch pan.
- Filling: Whisk sugar and cornstarch in a pot, then add almond milk. Cook until thickened. Stir in coconut oil and vanilla. Pour into crust and chill.
- Topping: Warm jam, spread on filling, and top with 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).
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
