No Bake Blueberry Custard Pie

This no-bake blueberry custard pie is an ideal warm-weather treat—simple to make, yet sure to wow. This creamy, fruity pie starts with a crunchy nut-date crust and is filled with silky vanilla custard, all topped with fresh blueberries and a touch of jam glaze. No oven is needed, making it ideal for warm days or when you want an easy show-stopper. With minimal prep and simple ingredients, you’ll love how this pie balances sweet, tangy, and nutty flavors—plus, it’s vegan-friendly!

Why You’ll Love This Recipe

Rich almond-vanilla custard meets a naturally sweet nut-and-date base, all crowned with fresh blueberries and a shiny jam glaze—flavorful and fuss-free. With zero oven time, plant-based ingredients, and serious presentation appeal, it’s perfect for entertaining or enjoying a quiet, delicious moment.

Ingredients

Crust

• 1 cup raw almonds
• 1 cup raw walnuts
• 2 cups pitted dates
• ¼ cup unsweetened shredded coconut

Filling

• ⅔ cup vegan cane sugar
• 3 tablespoons cornstarch
• 2 cups unsweetened vanilla almond milk
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract

Topping

• 2 tablespoons blueberry jam
• 2 containers (6 oz each) fresh blueberries (approx. 1½ cups)

Step-by-Step: How to Make No Bake Blueberry Custard Pie

1. Make the crust: Blend almonds, walnuts, dates, and shredded coconut in a food processor until the mixture is finely textured.
2. Form the base: Press the mixture into a greased 9″ removable‑bottom pan (springform works best). Set aside.
3. Make the custard filling: In a pot, whisk sugar and cornstarch until smooth. Gradually add almond milk.
4. Cook until thickened: Over medium‑high heat, bring to a boil, then lower heat and whisk vigorously for 3–5 minutes until thick.
5. Finish the filling: Remove from heat; whisk in coconut oil and vanilla.
6. Set the pie: Pour custard into crust, let cool to room temp, then refrigerate (min. 1 hr, can prep a day ahead).
7. Glaze & top: Warm jam in microwave (~30 s), spread over chilled custard, then scatter fresh blueberries on top.

Helpful Tips

• Make sure dates are soft—soak them briefly in warm water if needed for easy blending.
• Whisk constantly during cooking to prevent lumps in custard.
• Chill thoroughly; slicing is much cleaner when well-set.
• Use high‑quality vanilla extract for enhanced flavor.

Substitutions And Variations

• Swap almonds/walnuts for pecans or cashews in the crust.
• Use oat milk or soy milk if you can’t find almond milk.
• Try different fruit toppings: raspberries, blackberries, or a mixed berry medley.
• Add lemon zest to custard for what Florence might call a “bright twist.”

Storage Instructions

• Keep pie refrigerated, tightly covered, up to 3–4 days.
• For best texture, consume within 2 days—berry glaze may weep over time.
• Leftover slices freeze well (without berries); wrap individually and freeze up to 2 months. Thaw overnight in fridge.

Nutritional Information

• Rough estimate per slice (1/8 pie):
  • Calories: ~280
  • Fat: 15 g (mostly healthy nut fats)
  • Carbs: 36 g (from dates, sugar, berries)
  • Fiber: 4 g
  • Protein: 4 g
    (Exact numbers depend on brands/portion size.)

Serving Suggestions

• Let the pie sit at room temperature for about 10 minutes before serving to enhance its flavor and texture.
• Garnish with a mint sprig or lemon zest for color and freshness.
• Pair with dairy‑free whipped cream, vanilla ice cream, or a scoop of coconut yogurt.
• Serve alongside hot herbal tea or chilled rosé for a lovely springtime treat.

Frequently Asked Questions About No Bake Blueberry Custard Pie

Can I make this gluten-free?
Yes! All ingredients here are naturally gluten-free—provided your oats (if added) or any processed items are certified GF. Always double-check labels.

How do I stop the filling from being lumpy?
Whisk sugar and cornstarch thoroughly before adding milk to dissolve lumps. When cooking, stir constantly, especially as it thickens—this ensures smooth custard.

Can I halve the recipe?
Absolutely. Use a smaller tart pan (6–8″) and halve all ingredients. Adjust chilling time—smaller pie may set faster.

The crust is too crumbly—what went wrong?
Dates need sufficient moisture. If the dates feel dry, soak them in warm water for 10 minutes, drain thoroughly, then blend.

Can I use frozen blueberries?
Yes, but thaw and drain them first to avoid releasing too much liquid that could make the crust soggy or the jam runny.

Conclusion

Wishing you joyful cooking—thanks for joining our community of passionate food lovers! I genuinely adore how the creamy custard pairs with the bright berries and nutty crust—it’s one of my go-to desserts when I want something that looks fancy but is easy to pull together. I hope this recipe brings joy to your table and inspires warm moments with loved ones. Enjoy every delightful bite!