BLUEBERRY CREAM PIE

BLUEBERRY CREAM PIE

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

BASE

220g oat flour
60g agave syrup
60g coconut oil

FILLING

2 cans coconut cream (thick white part)
360g blueberries (I used frozen blueberries)
2 tbsp agave syrup (or maple syrup)

TOPPING

Melted chocolate
Dessicated coconut

THERE IS NOTHING MORE I NEED ON A COLD WINTER EVENING THAN A BIG SLICE OF THIS CREAMY BLUEBERRY PIE WHILST LOUNGING ON MY SOFA. A DELICOUS OATY BASE FILLED WITH A BRIGHT PURPLE BLUEBERRY COCONUT CREAM, AND TOPPED WITH CHOCOLATE DRIZZLE.

METHOD

  • Melt the coconut oil and combine the base ingredients until a dough forms
  • Press the dough into a baking tray or tin and place in the freezer whilst you make the filling
  • Blend the blueberries (defrost if frozen) until a smooth compote forms
  • Add the coconut cream and agave syrup into a mixing bowl and stir in the blueberry compote until smooth, bright and purple
  • Pour the filling over the base freeze for 2-3 hours until slightly firm (keep checking between 2 and 3 hours, you want a thick creamy filling, but not ice at the top)
  • For the topping, melt the chocolate in a bain marie and pour over the filling (once set for 2 hours)
  • Freeze for 10 minutes until solidified and serve
  • Store your pie in the freezer for 1-2 days and defrost before serving
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