No bake Blueberry Cream Pie
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 1 deliciously healthy 9? pie
This sugar and dairy free no bake cream pie is light, refreshing, packed with fiber, and made from 100% whole foods.
Blueberry Cream Filling
  • 2 cups fresh blueberries *see note
  • Flesh from 1 medium coconut [yield 1.5 cups]
  • 2 tablespoon coconut butter
  • ½ tablespoon lemon zest, grated [optional]
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon white stevia powder
  1. Process crust ingredients in a food processor with the “S” blade until they form into a ball. Drop crust into a 9? glass pie pan and shape to the pan. Set aside.
  2. Open your coconut using these 7 simple steps
  3. Process all cream ingredients in a blender until smooth. You may have to use your tamper to push the ingredients into the blade. If you don’t have a tamper, try adding melted coconut oil or a tablespoon or so of coconut milk to allow the ingredients to blend properly. Pour filling into pie pan and flatten with a spatula. Wrap tightly with plastic wrap and chill for at least one hour. Garnish with blueberry jam, blueberries, or unsweetened shredded coconut.
  4. Will keep in the fridge for 3-4 days.
I believe you could try frozen blueberries, but you may find that they add too much liquid to the mix.
Recipe by Healthful Pursuit at