This creamy No-Bake Paleo Lemon Blueberry Cream Pie is sure to impress even the pickiest of eaters! Not only is it delicious, but it’s also gluten-free, dairy-free, refined sugar-free, & clean-eating! Talk about awesome!
Who has experienced cooking for picky eaters? Well, if you haven’t … it’s stressful! Not only is my family particular with what suits their palates, but they also have food restrictions. My parents don’t eat dairy, wheat, or corn, while my big bro, Michael, eats like me, except he’s also gluten-free.
Since these are the only people I really cook for, I’m put under a little pressure when I introduce something new. It’s okay, though, because when I do make something that everyone likes I know that, pretty much, anyone would give me two thumbs of approval.
Let’s dive right into this scrumptious No-Bake Paleo Lemon Blueberry Cream Pie! I created this recipe for Father’s Day back in June. My dad really doesn’t like dessert at all, but when it comes to special days like Father’s Day, you can’t skip out on making a delectable treat.
Since he doesn’t even like regular desserts filled with body-killing sugar, bleached flours, and fat (doesn’t sound so appetizing now does it?), it’s difficult to make something healthy that he’ll approve of. However, I did have one initial idea: it had to include fruit. He only likes desserts that are fruit based. No chocolate. I know. It’s ridiculous! I’ll leave the chocolate craze to my mom—but let’s save that for another post.
For my dessert brainstorm, I also had to keep my mom and Michael in consideration, too, since I knew they’d be eating it. After some serious thought, my mind soon generated an idea to make this pie; hence, everyone likes lemony desserts in my family and who doesn’t like blueberries? They’re so tasty and super body friendly—filled with antioxidants and other amazingness (you better believe I’ll be writing a post on these little miracles).
Anyways, I’m so glad I created this No-Bake Paleo Lemon Blueberry Cream Pie! I also created a Paleo lemon curd for this recipe that you’ll need to check out and obviously make. Duh?
Check out this lemon curd goodness. Mmm…
This gorgeous No-Bake Paleo Lemon Blueberry Cream Pie might look fancy, but it’s super easy to put together and it’s sinless and delicious! The gluten-free crust is sweet and crunchy, yet soft. Zingy lemon filling, topped with fresh, plump blueberries form the middle layer, while a lemon coconut whipped cream, scattered with additional lemon zest and nuts finishes it off. It’s optional to sprinkle on the chopped nuts and additional lemon zest, but it does add some texture and additional taste that I recommend.
Let’s stop tantalizing and get to the taste of this piece of heaven. There are three phases of this No-Bake Paleo Lemon Blueberry Cream Pie that your mouth will soon crave.
During phase one, you’ll tenderly press your fork down through the velvety topping and lemon curd middle, breaking it free from that light walnut-pecan crust. Your eyes will face a generous bite of three-layer goodness and not really know what to do with it … other than get excited. Your tongue will now begin to quiver in salivation. Your hand will force your fork into your mouth, welcoming you with a slight coolness and various consistencies.
During phase two, you’ll encounter the explosive lemon taste from the lemon curd. The lemon wants you to know it’s there—saturating your tongue and kissing your cheeks! It’s clear that it wants to be the star of the dish, and after you take that first bite I’m sure you’ll acclaim … the lemon. Secondly, the bursting blueberries will adjoin the lemon in the best of ways, mixing together to make the perfect pair. The citrus and fruitful flavors in conjunction with the hints of maple in the walnut-pecan crust will send your mouth into a sensation you can’t describe.
Just when you think you’ve had enough, you enter the last phase. Your mouth full of lemon coconut whipped cream really brings everything together. Soon, everything joins as one and your brain realizes a state of pleasure that you simply cannot deny. Allow your eyelids to clasp, getting rid of one your five senses—amplifying your tasting experience as you take down that first bite. After savoring that first mouthful, everything goes down hill and it just gets dirty. Before you know it, you’ll look down at your plate and realize you finished your pie off in breakneck speeds.
Don’t believe me?
This No-Bake Paleo Lemon Blueberry Cream Pie had my picky, critical father eating the last slice like a savage straight from the dish! He’s never done that before! I’ve never even seen him enjoy a dessert like this. He didn’t even have patience to grab a plate.
After Michael had his first slice, he kept saying how my dad didn’t deserve it since he doesn’t even like dessert, asking for the remainder of the pie.
My poor mom only had a chance to snag ONE slice, since my dad and brother murdered that cream pie. I’m lucky I got to eat the first slice, pictured on this post. I know I probably should’ve reserved it for my dad, but, hey, I just had to make sure he’d approve. 😉
I promise you nobody will know it’s a sinless dessert. I will definitely be making this No-Bake Paleo Lemon Blueberry Cream Pie again! Michael already requested it for his birthday dessert after I told him I was writing the post for this recipe. So, don’t waste anymore time reading. If you have the ingredients go ahead and make this pie stat!
- 1 cup almonds
- ¾ cup pecans
- 2 tablespoons flax meal
- 3 tablespoons raw honey
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- 1 cup fresh blueberries
- 3 eggs + 1 egg yolk, room temp
- ⅓ – ½ cup honey, to taste
- ½ cup lemon juice (about 3 – 4)
- ¼ cup + 2 tablespoons coconut oil
- 2 teaspoons lemon zest (about 1 big lemon)
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 1 cup coconut cream (from a can)
- 1 – 2 tablespoons maple syrup or raw honey (to taste)
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ cup finely crushed, toasted walnuts and pecans (*optional for sprinkling over the top)
- ½ teaspoon lemon zest (*optional for sprinkling over the top)
- Preheat oven to 350°F, and coat a 9-inch pie dish with a generous amount of coconut oil; make sure to get the top perimeter of the dish also. No one wants a crust that sticks to the dish!
- In a food processor or high process blender, add all the crust ingredients and mix until it’s fully incorporated, yet still has some texture from the nuts.
- Place the crust in the pie dish and firmly pack it throughout, evenly, all up the sides. Poke the base with a fork to prevent bubbling.
- Bake in the oven for 8-10 minutes or until the outer edges of the pie are slightly browned.
- Zest and juice lemons.
- In a stainless steel, ceramic, or nonstick saucepan over medium heat, add coconut oil, honey, lemon juice, salt, and vanilla extract. Whisk with a silicone whisk (do not use any reactive utensils (aluminum, copper, iron, or steel) when making anything with acidic ingredients) until coconut oil is fully melted.
- Add the eggs one at a time, whisking constantly (you don’t want your eggs to become scrambled!).
- Turn the mixture down to medium-low and continue to heat the mixture, whisking constantly until it thickens. You’ll know it’s thick enough when the consistency resembles pudding and it coats the back of a spoon and leaves a trail when you run a spoon through it (about 8-10 minutes).
- Remove from heat and strain it to discard any unwanted remains from the eggs or lemons; this step will give you a very creamy lemon curd! Yum!
- Allow it to cool a bit before pouring it over the crust. Smooth out the lemon curd layer so it’s even.
- Transfer the pie into the refrigerator for about 30-40 minutes until completely cooled.
- When cooled, take the 1 cup of fresh blueberries and arrange them all over the pie, slightly pushing them into the curd filling.
- In a bowl, combine the thick cream from the top of a can of coconut milk, maple syrup/honey, lemon zest, and vanilla extract.
- Using a hand mixer, mix until it firms and resembles traditional whipped cream (for about 1-2 minutes).
- Spread it evenly over the top of the cooled pie.
- Sprinkled with nuts and zest, if desired.
- Return the pie to the fridge for another 30 minutes to allow everything to set.
- Cut into desired sizes with a sharp knife and enjoy! 🙂