Oh my goodness, let me tell you about my absolute favorite dessert: blueberry cream pie! This vegan gluten-free blueberry cream pie is not just a treat for the taste buds; it’s a celebration of flavors and textures that will leave you wanting more. I remember the first time I made this pie for a family gathering. The moment I set it on the table, the room filled with the sweet aroma of fresh blueberries, and everyone’s eyes lit up with excitement. It disappeared in no time, and I knew I had hit a home run!
This pie is creamy, dreamy, and full of fresh blueberry goodness, all while being completely plant-based and gluten-free. Trust me, even your non-vegan friends will be asking for seconds! So, whether you’re whipping this up for a special occasion or just because it’s Tuesday, you’re in for something truly delicious.
Ingredients
- 2 cups fresh blueberries
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
How to Prepare Vegan Gluten Free Blueberry Cream Pie
Alright, let’s get down to the nitty-gritty of making this incredible vegan gluten-free blueberry cream pie! I promise you, it’s easier than you might think. Follow along with me, and let’s make some deliciousness happen!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because a properly preheated oven ensures that your pie crust bakes evenly and turns out perfectly golden. Trust me, you don’t want a soggy bottom!
Step 2: Make the Pie Crust
In a mixing bowl, combine the almond flour, coconut flour, coconut oil, and salt. Use a fork or your fingers to mix everything together until it forms a dough. It should be slightly sticky but hold together well. Now, here’s the fun part: press that dough firmly into your pie pan, making sure to cover the bottom and the sides evenly. I like to use my fingers to mold it just right, and it’s totally okay if it’s not perfect—homemade is charming!
Step 3: Bake the Crust
Pop that crust into your preheated oven and bake for about 15 minutes. You’ll know it’s done when it’s lightly golden and smells heavenly. Let it cool for a few minutes before adding the filling; this way, you’ll avoid a soggy crust!
Step 4: Prepare the Cream Filling
While your crust cools, grab your blender and combine the chilled coconut cream, maple syrup, vanilla extract, and half of those luscious blueberries. Blend it all together until it’s smooth and creamy. Oh wow, the smell alone is enough to make you swoon! Using chilled coconut cream is key here—it makes the filling light and fluffy, just the way we want it.
Step 5: Assemble the Pie
Now, it’s time to bring it all together! Pour that creamy filling into your cooled pie crust, spreading it evenly. Top it off with the remaining blueberries, scattering them generously over the cream. They’ll add a pop of color and burst of flavor in every bite. Yum!
Step 6: Chill Before Serving
Pop the assembled pie into the refrigerator and let it chill for at least 2 hours. This step is super important because it helps the filling set up nicely and gives you that perfect slice when you’re ready to serve. Plus, the flavors meld together beautifully while it chills—just wait until you taste it!
Why You’ll Love This Recipe
- Quick preparation time: You can whip this pie up in under an hour, plus chilling time!
- Delicious flavor: The combination of fresh blueberries and creamy coconut will make your taste buds dance.
- Healthy ingredients: Made with wholesome, plant-based ingredients that you can feel good about.
- Suitable for various diets: Perfect for those who are vegan or gluten-free, without sacrificing taste.
- Impressive presentation: This pie looks as stunning as it tastes, making it a showstopper for any gathering.
- Make-ahead option: It’s great for prepping in advance, so you can enjoy stress-free entertaining.
- Customizable: Feel free to add your favorite toppings or mix in other fruits for a twist!
Tips for Success
Let me share some of my best tips to ensure your vegan gluten-free blueberry cream pie turns out absolutely fabulous!
- Use Fresh Blueberries: For the best flavor and texture, always opt for fresh blueberries. They’re sweeter and juicier than frozen ones, making your pie shine!
- Chill Your Coconut Cream: Make sure your coconut cream is well-chilled before blending. This helps it whip up nicely and gives that creamy texture we all love. Pop it in the fridge the night before for the best results!
- Don’t Rush the Chilling: I know it’s tempting to dive in right away, but letting the pie chill for at least 2 hours is crucial. It allows the filling to set properly and enhances the flavors.
- Check Your Crust: Keep an eye on your crust as it bakes. Every oven is different, so if it’s golden around the edges but still a bit soft in the center, it’s ready to come out!
- Experiment with Toppings: Feel free to get creative with your toppings! A sprinkle of toasted coconut or a drizzle of vegan chocolate sauce can take this pie to another level.
- Use a Sharp Knife: When slicing the pie, use a sharp knife dipped in warm water for cleaner cuts. This helps keep those beautiful layers intact!
With these tips in your back pocket, you’re all set to impress your friends and family with this delightful dessert. Happy baking!
Storage & Reheating Instructions
After you’ve enjoyed your heavenly vegan gluten-free blueberry cream pie, you might find yourself with some delicious leftovers (if you’re lucky!). Here’s how to store them to keep that creamy goodness intact!
First, make sure the pie is completely chilled before storing. Once it’s at the right temperature, cover it tightly with plastic wrap or place it in an airtight container. This will help prevent it from absorbing any other flavors in the fridge. Trust me, you don’t want your pie to taste like last week’s stir-fry!
You can keep your pie in the refrigerator for up to 3 days. Just remember to keep it covered to maintain that fresh taste. When you’re ready to enjoy a slice, there’s no need to reheat it—this pie is meant to be served cold! Just slice it up and dig in! If you’d like a little extra flair, I recommend adding some fresh blueberries or a dollop of coconut whipped cream on top right before serving.
So go ahead, store your pie with confidence and savor the delightful flavors even days later. Happy indulging!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into each slice of this vegan gluten-free blueberry cream pie! While I always say that dessert is meant to be enjoyed, it’s also nice to know what you’re indulging in. Here’s a breakdown of the typical nutritional values per serving:
- Calories: 210
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 10g
- Protein: 2g
- Sodium: 50mg
- Cholesterol: 0mg
Keep in mind that these values are estimates, but they give you a great idea of the deliciousness you’re indulging in. With wholesome ingredients like fresh blueberries and coconut cream, you can enjoy this pie without the guilt! So go ahead, treat yourself—you deserve it!
FAQ Section
Got questions? I’ve got answers! Here are some common queries about my delicious vegan gluten-free blueberry cream pie, along with some handy tips to ensure your pie turns out perfectly every time!
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work fine, but make sure to thaw them and drain any excess liquid before adding them to the pie. This way, your filling stays nice and creamy without getting watery.
What can I substitute for coconut cream?
If you’re not a fan of coconut, you can try using silken tofu blended until smooth or a dairy-free cream cheese alternative. Just keep in mind that the flavor will change a bit, but it’ll still be delicious!
Can I add other fruits to this pie?
Definitely! Feel free to mix in or top with other fresh fruits like strawberries, raspberries, or even a sprinkle of lemon zest for a refreshing twist. Just think of the flavor combinations you love!
How can I make this pie sweeter?
If you prefer a sweeter pie, you can increase the maple syrup to taste. Just remember to blend a bit more to keep that creamy texture intact. You can also drizzle some agave syrup on top before serving for extra sweetness!
Is this pie suitable for kids?
Absolutely! Kids will love the creamy texture and sweet blueberry flavor. It’s a great way to introduce them to healthier desserts without compromising on taste. Just watch as they devour it!
Can I make this pie in advance?
You bet! This pie is perfect for making a day ahead. Just follow the storage tips, and you’ll have an easy, impressive dessert ready to go for any occasion!
What’s the best way to serve this pie?
Serve it chilled straight from the fridge! I like to garnish it with extra fresh blueberries or a sprinkle of shredded coconut. It adds a lovely touch and makes it even more inviting!
With these FAQs in mind, you’re all set to create a show-stopping vegan gluten-free blueberry cream pie that will wow your friends and family. Enjoy every bite!
Print
Blueberry Cream Pie Vegan Gluten Free: 7 Reasons to Indulge
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A delicious vegan and gluten-free blueberry cream pie that is easy to make.
Ingredients
- 2 cups fresh blueberries
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, coconut oil, and salt to form a dough.
- Press the dough into a pie pan and bake for 15 minutes.
- In a blender, combine coconut cream, maple syrup, vanilla extract, and half of the blueberries. Blend until smooth.
- Pour the cream mixture into the cooled pie crust.
- Top with remaining blueberries.
- Refrigerate for at least 2 hours before serving.
Notes
- Use fresh blueberries for best results.
- Ensure coconut cream is chilled for easy whipping.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: blueberry cream pie, vegan dessert, gluten free pie