No bake Blueberry Cream Pie

This sugar and dairy free no bake cream pie is light, refreshing, packed with fiber, and made from 100% whole foods.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 12



  • 1 cup pecans
  • 1 cup almonds
  • 1 cup raisins
  • 1 teaspoon ground cinnamon

Blueberry Cream Filling

  • 2 cups fresh blueberries see note
  • Flesh from 1 medium coconut (yield 1.5 cups)
  • 2 tablespoon coconut butter
  • 1/2 tablespoon lemon zest, grated
  • 1 teaspoon pure vanilla extract
  • 1/8 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.

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I believe you could try frozen blueberries, but you may find that they add too much liquid to the mix.

Nutrition Information Per Serving

  • Calories: 292
  • Calories from Fat: 208
  • Total Fat: 23.1
  • Saturated Fat: 12 g
  • Sodium: 9 mg
  • Carbs: 21.8 g
  • Dietary Fiber: 6.4 g
  • Net Carbs: 15.4 g
  • Sugars: 12.5 g
  • Protein: 4.4 g