Blueberry Lemon Cream Pie
Updated: Oct 27
I've been trying to think of something meaningful to write about how healthy this pie is, why you should make it, blah blah blah...but honestly...just look at it!
Its a show-stopper. The taste is decadent but light. Sweet and tart, rich and creamy, but refreshing. I was sad to see the last slice disappear, and I think you'll feel the same way.
1 1/2 cups almond flour
1/2 cup oat flour
1/2 tsp salt
2 tbsp. coconut oil (refined)
2 tbsp. maple syrup
1-4 tbsp. of water
2 cups of raw cashews, soaked for at least an hour
1/2 cup + 2 tbsp. of fresh lemon juice
2/3 cup refined coconut oil, melted
1/2 cup maple syrup
2 tsp lemon zest
1/4 tsp salt
2 heaping cups of fresh blueberries
1/4 cup maple syrup
1 tsp arrowroot powder
Pinch of salt
Preheat the oven to 350 degrees. Grease a 7-8 inch springform pan and line the bottom with a piece of parchment paper.
In a large bowl, combine the almond flour, oat flour, and salt and whisk together. Add the coconut oil and maple syrup next, using a spatula to stir. Add one tablespoon of water at a time while stirring, until the dough comes together in a ball.
Press ball of dough evenly into greased pan, wetting your hands with water to keep the dough from sticking to them. Pop into the oven and bake for 18-20 minutes. Remove and allow to cool completely.
For the cream filling, combine all ingredients in a high speed blender and process until smooth and creamy (about a minute). Pour into cooled pie crust and spread evenly, shaking a little to release some air bubbles. Cover and refrigerate for at least 2 hours.
For the blueberry topping, combine all ingredients in a medium saucepan over low-medium heat. Allow the mixture to just barely come to a simmer for maybe 3 minutes and smoosh some of the blueberries (about 25%) with the back of a wooden spoon. Continue to stir until the arrowroot dissolves and the sauce thickens. Remove from heat. Allow to cool slightly and remove pie from fridge. Pour blueberry topping on top of cream filling and spread evenly. Pop back in the fridge, uncovered, for 4 hours.
When you're ready to serve, remove from fridge and slice. Store leftovers covered in the fridge for up to 5 days, but I promise it won't last that long!