I had a different post I was planning to publish this week, but a couple of days ago, my sister mentioned Pi Day was coming up. Nerd me went, “Oh, yeah, how’d I forget that?” Of course, the answer is easy – I forget everything.
But I digress.
In 2017, we only picked about a gallon of wild blueberries. It was a very sad year of blueberry harvest. We have picked up to seventeen gallons in a couple of days. So these are very special blueberries, and we had saved them for a very special treat.
This recipe is based off of one that we’ve used for a long time – one that converted me to liking goat milk, in fact. One of my favorite variations included a meringue on top and roasted macadamia nuts nuts underneath the crème layer.
This was one of the very first recipes that I began working on converting when I began my limited diet.
In other words, it’s good.
Funny things, holidays. We almost never do stuff for holidays besides the Big Four. Like, when did we start celebrating Pi Day? And then we have St. Patrick’s Day coming up.
How did that even become a thing? Much less a national holiday?
My siblings have already been running around the house singing the Irish National Anthem. No doubt The High Kings will be added to the mix soon. I think it's Allergy Girl #2 who has initiated the unfamiliar holiday mania...
Anyways, blueberry crème pie. The crème layer is best when made with a sweeter, milder dairy-free milk like coconut or almond. If you use flax or cashew like I did (the only milks the allergy duo in our house can both have), I strongly recommend adding the stevia to the crème. It will help cover up the slightly stronger flavor.
It definitely has a light, spring-y, happy flavor – but the warm temperatures have once again disappeared, and the snow is falling again. We are at 72 inches and counting!
I love the snow – it’s so beautiful, and it blows my mind that the fact that every. Single. Snowflake. Is different! All of that six feet of snow out the back window, spreading across thousands of square miles, and every snowflake is unique! What an amazing Creator I serve!
Back to the pie: it is paleo, refined sugar free, dairy free, and easy! Have fun!
BlueBerry Crème Pie
Serves 8 Oven @ 325* F
1. Mix gelatin and water, let sit for five minutes
2. Place dry ingredients in dry carafe of blender or food processor. Grind into a smooth paste, then transfer to a medium bowl.
3. Add coconut sugar to gelatin egg, and then add the mixture to your nut paste. Thoroughly mix.
4. Press into pie plate. Poke the crust with a fork, then bake for 15 minutes. This is the only use of the oven, so you can turn it off. Let cool to room temperature.
1. In a small pot, whisk milk, arrowroot, and coconut sugar constantly over low heat until it begins to thicken. Turn off heat and continue to whisk until it becomes custard-y.
2. Once thickened, add vanilla and stevia, if desired. Cool to room temperature.
1. Mix all ingredients in medium pot. Simmer while stirring until thickened. Let cool to room temperature.
1. Spread crème evenly in pie shell. Sprinkle with tapioca or arrowroot starch. This helps the layers stay distinct.
2. Spread blueberries over top, gently. Viola! You have made a blueberry crème pie! Store in the fridge, preferably uncovered to avoid condensation.
For the record, the circumference of my pie is approximately 24 inches.
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.