BLUEBERRY CREAM PIE
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.
Category
Cakes Servings
4 Prep Time
15 minutes
Cook Time
30 minutes Total Time
45 minutes Difficulty
medium
INGREDIENTS
BASE
- 220g oat flour
- 60g agave syrup
- 60g coconut oil
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FILLING
- 2 cans coconut cream (thick white part)
- 360g blueberries (I used frozen blueberries)
- 2 tbsp agave syrup (or maple syrup)
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TOPPING
- Melted chocolate
- Dessicated coconut
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