Ready for an easy-peasy (despite the ingredient list), super-food loaded blueberry “cream” pie? It’s dairy-free, refined sugar-free, and actually good for you!
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Although there are some strange ingredients (baobab, anyone?) this pie comes together in a snap with no baking required.
Love blueberries, but more of a cake person than a pie person? This THM E blueberry buckle is sure to hit the spot.
Blueberry “Cream” Pie Alternative:
Looking for a blueberry cream pie that is NOT dairy-free? I have you there, too.
With a vibrant lavender color, the dairy version of this pie is just as easy (if not easier) than the dairy-free version.
With the same crust as below (follow the recipe and instructions below for the crust), use the following ingredients for the filling:
- 1 1/2 c fresh blueberries
- 3/4 c water
- 1/4 c + 2 tbsp Truvia sweetener
- 2 tsp unflavored gelatin
- 1/4 tsp glucomannan
- 8 oz cream cheese, softened
- 1 c heavy whipping cream
In a medium saucepan, combine the blueberries, water, and sweetener. Bring to a boil over medium heat.
Meanwhile, beat the cream cheese and heavy whipping cream together in with an electric or stand mixer. With the mixer on low, beat in the gelatin powder until well combined. Set aside momentarily.
Lower the heat on the blueberries to low, and whisk in the glucomannan. Simmer for 3-5 minutes. Remove from heat.
Cool mixture to almost room temperature (about 10-15 minutes), then beat the blueberry mixture into the cream mixture with the electric mixer or stand mixer.
Pour over chilled crust (recipe in box below) and refrigerate overnight or until firm.
Enjoy! (This would be a heavy S or XO, depending on serving size).
Color Differences:
Depending on which version of this blueberry cream pie you make, there is a major color difference between the two. The dairy-free version is more of a burgundy color, while the dairy version is lavender.
For decoration, feel free to sprinkle a little unsweetened shredded coconut on top, or decorate with a few extra fresh blueberries (or both!).
A Note on S Helpers:
With 15 net carbs per serving, this blueberry “cream” pie falls under the Trim Healthy Mama S Helper category – but it’s a crossover (XO) if you eat more than a serving.
S helpers are not advised often on the weight loss plan, but are okay for maintenance mode or for those breast-feeding or nursing (or who are okay with slower weight loss).
Also remember that 15 net carbs or less does not automatically mean it’s an S helper fuel. Only certain carbs (such as the old fashioned oats in the crust, and a small amount of fruit) is allowed for an S helper, otherwise it’s a crossover. See the Trim Healthy Mama original plan book (pg. 90) for more information on S helpers.
Dairy-Free Blueberry "Cream" Pie
Equipment
- Food processor
Ingredients
Crust
- 1/2 c shredded coconut unsweetened
- 1/4 c + 2 tbsp old fashioned oats
- 1/4 c almond flour
- 1/4 c coconut oil
- 1 tsp gelatin unflavored
- 1/2 tsp xanthan gum
- 1 tsp Truvia
- 1/4 tsp salt
- 1/4 c + 2 tbsp Trim Healthy Mama baking blend
- 2 tbsp flax seeds ground (scant)
- 1/4 c + 2 tbsp coconut flour
- 2 tbsp oat fiber (not the same as oat flour)
For the Filling:
- 4 oolong tea bags
- 1 c boiling water
- 4 tsp gelatin unflavored
- 1 c coconut oil
- 1/4 tsp sunflower lecithin
- 1/4 c + 2 tbsp Truvia
- 1/2 tsp salt
- 3 tbsp baobab powder
- 2 1/2 c blueberries fresh
- 3/4 c water
- 1/2 tsp glucomannan
Instructions
For the Crust:
- In a food processor, combine the shredded coconut and old fashioned oats. Process until finely ground.
- Add remaining ingredients and process on low speed until combined and mixture begins to clump together.
- Press mixture into a 9 inch pie plate, loosely cover, and refrigerate.
- Meanwhile, make the filling.
For the Filling:
- In a liquid measuring cup or large mug, steep all four oolong tea bags in the boiling water for five minutes.
- Meanwhile, measure the gelatin, coconut oil, and sunflower lecithin into a medium heat-safe bowl.
- Remove the tea bags from the boiling water, and pour the water over the gelatin, coconut oil, and lecithin in the bowl. Stir well and set aside.
- In a medium saucepan, combine the blueberries, Truvia, salt, baobab, and 3/4 c water. Cook and stir over medium heat until boiling.
- Reduce heat to low and whisk in the glucomannan.
- Simmer for five minutes, then remove from heat.
- Pour the blueberry mixture in the saucepan into the heat-safe bowl with the oolong mixture, and stir until well combined.
- Set aside for 10-15 minutes or until cooled to just above room temperature.
- Pour over refrigerated crust.
- Cover loosely and refrigerate overnight or until set.
- Enjoy!
Notes
Did you try this recipe? How did it turn out? Let me know in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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