Description
This creamy pie reminds me of the cheesecakes from my childhood–not like the dense New York-style cheesecakes, but lighter and silkier, like ones hailing from Philadelphia. Wild blueberries add the best flavor but regular blueberries will work too.
Ingredients
Pecan Crust
- 2 c. pecans* (see notes below)
- 1/2 cup pitted soft honey dates** (see notes below)
Creamy Blueberry Filling:
- 1 cup frozen wild blueberries, thawed but not drained
- 1 ripe avocado, flesh mashed
- 3/4 cup creamy raw cashew butter*** (see notes below)
- 3 tablespoons agave nectar, plus more as needed**** (see notes below)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 tablespoons coconut oil, melted
Blueberry Topping:***** (see notes below)
- 1 cup frozen wild blueberries
- 2 tablespoons agave nectar
Instructions
To make the crust:
- Lightly oil a 9″ glass pie plate.
- Put the pecans and dates in a food processor. Pulse until the ingredients begin to stick together. To test, squeeze a small amount of the mixture in your hand. If it doesn’t stick together, pulse the mixture a few more times, being careful not to over-process it.
- Scrape the mixture into the prepared pie plate using a rubber spatula. Press the mixture evenly into the bottom and up the sides to form a crust. Put the crust in the freezer.
To make the filling:
- Put the blueberries, avocado flesh, cashew butter, agave, lemon juice, vanilla, and salt in the food processor (or high-speed blender). Process until smooth, stopping occasionally to scrape down the work bowl if necessary. Taste for sweetness–you may want to add 1 to 2 additional tablespoons of agave if the blueberries aren’t very ripe. The hear from the motor should slightly warm the mixture, which is good; otherwise when you add the coconut oil, it will harden. With the food processor running, add the oil in a thin stream and process until well combined.
To fill the pie:
- Remove the crust from the freezer. Scrape the filling evenly into the crust using a rubber spatula, smoothing the top.
To make the topping:
- Put the blueberries and agave in the food processor and process until smooth. Spread the topping evenly over the filling using a rubber spatula, smoothing the top.
- Put back into the freezer if you’re serving it within the hour, or put it in the refrigerator if you’re serving it later in the day. Serve cold.
Notes
*I used almonds for the crust because I am allergic to pecans and it worked out beautifully.
**If you are watching your sugar intake, you can use 3 Tbsp. coconut oil, melted, in place of the dates as a binder for the crust.
***You can use maple syrup, raw honey, or liquid stevia (for candida-friendly) to taste
****I blended 3/4 c. soaked and drained raw cashews instead of the cashew butter.
*****I used fresh blueberries instead of the blueberry topping stated in the recipe because I am trying to greatly limit my sugar intake.
I added 1 can of coconut cream (not milk) that had been sitting in the fridge for several days. I whipped it up with 1 tsp. vanilla extract with an electric mixer until fluffy and topped it over the filling to add a nice creaminess.
This recipe has been reprinted from “The Allergy-Free Cook Makes Pies and Desserts” with permission by Laurie Sadowski and Book Publishing Company.
Nutrition
- Calories: 469
- Sodium: 1mg
- Fat: 36g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
