Description
A delicious vegan and gluten-free blueberry cream pie that is easy to make and full of flavor.
Ingredients
Scale
- 2 cups of gluten-free graham cracker crumbs
- 1/4 cup of coconut oil, melted
- 1/4 cup of maple syrup
- 1 can of coconut cream, chilled
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of fresh blueberries
- 1 tablespoon of lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup.
- Press the mixture into a pie dish to form the crust.
- Bake the crust for 10 minutes and let it cool.
- In another bowl, whip the chilled coconut cream until fluffy.
- Add powdered sugar and vanilla extract to the whipped cream and mix well.
- In a separate bowl, combine blueberries and lemon juice.
- Spread the blueberry mixture over the cooled crust.
- Top with the whipped coconut cream.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in the refrigerator.
- Adjust sweetness to taste by adding more powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: blueberry cream pie, vegan dessert, gluten-free pie