east your eyes on this bad boy! I am so elated that I’ve had time to sit back and write this recipe down for all y’all (and for myself). I’m not going to lie, I frequently visit my own blog for inspiration and recipes because I find myself asking: Was it 375F or 275F? Was it 1 cup of almond butter or a half cup? It happens, the mind slips. And I have yet to find a sugar-free (even refined sugar-free) food blog such as this. Have you? What I love is that all of my recipes are adaptable. Meaning if you aren’t as hardcore about living a sugar-free lifestyle as moi, you definitely have the ability to add in whatever sweetener you choose (but I do hope you choose wisely – think unprocessed, unrefined, close to the ground). I don’t want to impose my values onto anyone, but if you want to experiment, I know you won’t be disappointed.
Let’s get to it. The Almost Raw Blueberry Cream Pie is now solidified in internet history (25 years and a day old by the way), and we can indulge in this beautiful masterpiece time and time again. You will want to memorize it (or at least bookmark it, or share it, or tweet, it). And you will want to try it with raspberries, blackberries, or even a mix.
Almost Raw Wild Blueberry Cream Pie Recipe
- 1 cup arrowroot flour
- 1 cup coconut flour
- 1/2 teaspoon sea salt
- 3/4 cup coconut oil, solid
- 1/2 cup cold water
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil, melted
- 2 cans coconut cream, cold
- 1 tablespoon coconut oil
- 1 cup blueberries
- 1 lemon, zested
- 2 teaspoons vanilla bean powder
- 1/4 teaspoon sea salt
- 1 tablespoon shredded unsweetened coconut
- Preheat oven to 325F.
- In a large bowl, combine coconut flour and arrowroot flour. Add salt and mix.
- Using a pastry cutter and/or two forks, cut in the cold coconut oil into pea size balls. Use the cold water slowly to bring the clumps together into a crumbly dough. Don’t mix too much, only until combined.
- Get a deep pie dish. Using your hands, spread mixture evenly along bottoms and the sides. Push firmly into the dish. With a fork, make holes in the crust all over the bottom.
- Brush melted coconut over bottom.
- Place crust in the oven for 35-40 minutes, or until golden brown on the edges.
- Let cool completely.
- While pie crust is cooling, prepare filling.
- In a cold metal bowl, put only the solid coconut cream from both cans in. Don’t add any of the liquid (save this for smoothies, etc.). Add zest of 1 lemon, sea salt, coconut oil, and vanilla bean powder.
- Whip coconut cream until firm peaks form, or it’s the consistency of whipped cream.
- Take half of the batter and fold it into the pie crust. Smooth it out to about halfway up the crust. Place in freezer for 20 minutes.
- While base is firming, blend blueberries into a puree. Fold the blueberry mixture into the remaining whipped coconut cream. It will be more liquid.
- Take base out of the freezer and pour blueberry cream on top, and sprinkle with coconut. Do this step quickly as to not let the base start to thaw.
- Place in freezer for 20 minutes.
- Remove pie and place in fridge for another 30 minutes, or until top layer is firm.
- Slice and serve.
- I like to keep this pie in the freezer after the first serve. The pie is delicious solid as it is a little thawed. Just take it out of the freezer for 5-10 minutes before slicing and serving.
I always go and U-Pick blueberries once a year at an organic local farm in Vancouver, and this year was no different. The bluebs (as I like to call them) were a plenty and very, very, delicious. I literally wondered about what I should make with all of the blueberries I picked. I knew that freezing for the winter was essential, but I seriously had so many buckets I knew I had to create something worthy of these little pieces of heaven. That’s when I decided pie would be it. Obviously – pie is always a good idea. A good blueberry pie. An almost raw blueberry pie. A coconut cream dream of a pie. And the Almost Raw Blueberry Cream Pie was born.
This recipe has 2 steps. The first step involves making the crust. I have borrowed the crust recipe from Autoimmune Paleo, and it’s delicious. I’ve slightly adapted it by adding some cinnamon and adjusting the coconut flour to arrowroot ratio. I love this crust because it’s nut free as well as egg free. Oh and did I mention the entire thing is refined sugar and alternative sugar free? Obviously. The sweetness comes from the coconut, vanilla, and fresh blueberries. It’s exquisite. And with the little hint of lemon zest? STOP! Even the crust, since it’s made mostly of coconut flour, is not super sweet, but it definitely isn’t savory (although maybe a few fresh herbs and it could be…my mind wheels are turning…).
So getting back to the crust, this is the part of the recipe that is far from raw. It has to be baked in order to make a crunchy bottom layer that holds the entire pie together. It’s the backbone if you will, the hero, the Batman to the Robin. This crust is not flaky like your
good bad old Crisco type. It’s dense, firm yet golden brown. There is a great toasted flavour.
The recipe will take you close to an hour at least, so make sure you have enough spare time on your plate. When prepping the crust, I tried to keep the mixing to a minimal, bringing the crust into pea size shapes that stuck together when combined, but like to sit separately in the bowl. I also found it helpful to wet my hands before patting it into the pie dish.
325F is a nice temperature to keep the crust from burning. Depending on your oven, you might need a few minutes less or longer, just keep an eye on it once it hits 30 minutes, and when it looks golden on the edges and even the bottom, that’s your cue. I’m all about visuals. Once your pie shell is baked and cooling, this is your chance to make the coconut cream. This second step is the raw goodness that I just want to over-indulge in, over and over and over again. And you will too (and even your guests – unless you make the pie all for yourself. There is absolutely NOTHING wrong with that).
I made two layers. The bottom is a whipped coconut lemon zest and vanilla cream. The top, a blueberry coconut cloud.
The recipe calls for 2 cans of coconut cream. After you’ve whipped it like a whipped cream, be sure to leave half of the cream in the bowl so that you can fold in the fresh pureed blueberries. Oh my god, you guys. I’m writing this and my mouth is watering.
Quick note: Don’t worry if your blueberry cream is more watery. This is normal. You just want to pour it and get it in the freezer to set ASAP.
As I mentioned before, this recipe calls for more time out of your day, and more patience, since we all know that baking requires serious measurements and adequate attention.
If you can, opt for a coconut cream without guar gum. It might be more expensive, or even require more research around your local grocers, but trust me, it’s worth it. More and more companies are adding this preservative in as a thickening agent, but it’s absolutely not necessary and unfortunately can irritate the gut lining as it digests (it’s usually small amounts, but over time it can add up). I actually go down the the US to purchase my organic coconut cream and/or milks from Whole Foods or even Trader Joe’s. Both stores have zero additive options (Trader Joe’s is cheaper).
I love that this Almost Raw Blueberry Cream Pie is available to you. I only made it once, and I knew it was a banger. It’s a must-have in your cookery repertoire. And I’m very proud of it. I hope you love it as much as I do!
PS. I like this pie both fresh out of the fridge, sliced, as well as thawed after being kept in the freezer. I’d say that after your first serving of it, keep whatever is left in the freezer until your next enjoyment. It will stay if you keep it airtight. Just pull it out of the freezer and let it thaw for about 5-10 minutes. It will be just as good as the first slice.