Description
No Bake Blueberry Custard Pie is a creamy, fruit-topped dessert with a nutty crust and smooth vanilla filling—easy, vegan, and oven-free.
Ingredients
1 cup raw almonds
1 cup raw walnuts
2 cups pitted dates
¼ cup unsweetened shredded coconut
⅔ cup vegan cane sugar
3 tablespoons cornstarch
2 cups unsweetened vanilla almond milk
1 tablespoon coconut oil
1 teaspoon vanilla extract
2 tablespoons blueberry jam
2 (6 oz) containers fresh blueberries (~1½ cups)
Instructions
Blend almonds, walnuts, dates, and coconut in a food processor until finely ground.
Press mixture into a greased 9″ removable-bottom pan.
In a saucepan, whisk sugar and cornstarch. Slowly add almond milk.
Cook over medium-high until boiling. Reduce heat and whisk 3–5 mins until thick.
Remove from heat; stir in coconut oil and vanilla.
Pour filling into crust. Cool, then refrigerate for 1 hour or overnight.
Warm jam, spread over chilled custard, top with blueberries.
Notes
Soak dry dates in warm water for 10 mins for easier blending.
Pie slices best when well-chilled.
A springform pan works best for neat edges.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Carbohydrates: 36 g
- Protein: 4 g