No Bake Blueberries and Cream Pie

No Bake Blueberries and Cream Pie takes around 1 hour and 15 minutes from beginning to end. One serving contains 437 calories, 7g of protein, and 37g of fat. This recipe serves 8. For $1.86 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 22 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up cashew butter, avocado, blueberries, and a few other things to make it today. It is brought to you by forkandbeans.com. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. If you like this recipe, you might also like recipes such as Blueberries 'n' Cream Pie, Blueberries Cream Cheese Pie, and Blueberries & Cream Pie Parfaits.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.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.Remove the crust from the freezer. Scrape the filling evenly into the crust using a rubber spatula, smoothing the top.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.

 

Step by step:

1. Lightly oil a 9" glass pie plate.

2. 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.

3. Put the crust in the freezer.

4. 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.

5. Remove the crust from the freezer. Scrape the filling evenly into the crust using a rubber spatula, smoothing the top.

6. Put the blueberries and agave in the food processor and process until smooth.

7. 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.

8. Serve cold.

Nutrition Information:

covered percent of daily need