No Bake Blueberry Custard Pie Recipe

If you’re in the mood for something creamy, fruity, and just a bit decadent (but deceptively easy to make), let me introduce you to my favorite No Bake Blueberry Custard Pie. This luscious pie has a nutty, naturally sweetened crust, a silky custard center, and a fresh blueberry crown that makes every bite a celebration—no oven required!

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Ingredients You’ll Need

This No Bake Blueberry Custard Pie keeps things simple and plant-based, letting a handful of wholesome staples shine in every layer. Each ingredient was chosen for its contribution to flavor, texture, and those irresistible pops of color.

• Raw Almonds: Lend a toasty flavor and sturdy base for the crust—no toasting necessary!
• Raw Walnuts: Add richness, buttery texture, and a savory-sweet balance to the crust.
• Pitted Dates: Nature’s sweetener! Sticky and caramel-like, they hold the crust together beautifully without added sugar.
• Unsweetened Shredded Coconut: Offers tropical hints and helps bind the crust for easier slicing.
• Vegan Cane Sugar: Sweetens the custard perfectly—feel free to swap for coconut or organic sugar if you like.
• Cornstarch: The secret to a sliceable, creamy custard that sets firm in the fridge.
• Unsweetened Vanilla Almond Milk: Brings creamy body and a subtle vanilla note while keeping the filling dairy-free.
• Coconut Oil: Adds lushness and helps the custard set with a silky finish.
• Vanilla Extract: Deepens the custard’s comforting aroma and taste.
• Blueberry Jam: A quick, glossy layer to anchor all those luscious fresh berries up top.
• Fresh Blueberries: The reason we’re here! Juicy, fresh, and bursting with color—they make every bite sing.

Variations

The beauty of this easy No Bake Blueberry Custard Pie is that it adapts seamlessly to what you have on hand or your particular cravings. Here are a few ways you can truly make it your own, whether you’re looking to switch up the fruit, make it nut-free, or keep things ultra-simple.

• Mixed Berry Topping: Swap the blueberries for strawberries, raspberries, blackberries—or mix and match for a rainbow effect.
• Nut-Free Crust: Use sunflower seeds or rolled oats instead of nuts if you’re avoiding tree nuts; it will still be delicious and sturdy!
• Chocolate Custard: Stir in a tablespoon or two of cocoa powder to the filling for a chocolate-blueberry twist.
• Citrus Zest Boost: Add some lemon or orange zest to the custard or on top for extra brightness.

How to Make No Bake Blueberry Custard Pie

Step 1: Make and Press the Crust

Start by blitzing the almonds, walnuts, dates, and shredded coconut in your food processor until you have a fine, sticky mixture. You’ll want it to hold together when pinched. Press this mixture firmly into a greased 9-inch pan (a removable bottom or springform pan works best) to form an even crust. Pop it into the fridge while you prepare the filling.

Step 2: Cook the Custard

In a medium saucepan, whisk together the vegan sugar and cornstarch to break up any clumps. Slowly incorporate the almond milk, whisking until smooth. Heat on medium-high and continue whisking as it comes to a gentle boil, then reduce to low. Keep stirring until the mixture thickens into a luscious, pudding-like consistency—this usually takes about 3–5 minutes.

Step 3: Finish the Filling and Chill

Remove the saucepan from heat and stir in the coconut oil and vanilla extract. Pour the custard over your prepared crust, smoothing the top. Let it cool at room temperature, then wrap and refrigerate for at least an hour (overnight is even better!). This helps the custard set up and makes slicing a breeze.

Step 4: Add Jam and Berries

To finish, warm the blueberry jam in your microwave until runny (about 30 seconds). Gently spread it over the cooled custard, then blanket the top with a shower of fresh blueberries. The jam sticks the berries in place for that picture-perfect finish!

How to Serve No Bake Blueberry Custard Pie

Garnishes

I love adding a twist of fresh lemon zest or a dusting of powdered sugar over the blueberries for a little sparkle. A few sprigs of fresh mint or a dollop of coconut whipped cream turn this No Bake Blueberry Custard Pie into a true showstopper—so simple, but so pretty.

Side Dishes

This pie holds court all on its own, but I sometimes serve it with a refreshing fruit salad or alongside iced herbal tea for a light, summery dessert spread. If you’re feeling extra, offer a scoop of dairy-free vanilla ice cream on the side—your guests will be wowed!

Creative Ways to Present

For parties, try making mini pies using a muffin tin lined with parchment strips—everyone gets their own adorable individual dessert (and they look seriously impressive!). Or try layering slices in glass jars for a trifle-style treat that’s just as eye-catching as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover slices of No Bake Blueberry Custard Pie keep beautifully in the refrigerator for up to 3 days. Just cover the pie tightly with plastic wrap or transfer slices to an airtight container, and enjoy chilled straight from the fridge.

Freezing

You can freeze the pie (preferably before adding the fresh berries) for up to a month. Thaw overnight in the refrigerator before topping with berries and serving. The crust and custard hold up surprisingly well in the freezer, making it ideal for prepping ahead.

Reheating

This is one dessert that’s best enjoyed cold—no reheating needed! If your pie has chilled overnight and the custard seems extra firm, just let it stand at room temperature for a few minutes before serving for perfect texture.

FAQs

Final Thoughts

I hope you give this No Bake Blueberry Custard Pie a try—whether you’re new to no-bake desserts or a longtime fan, it’s sure to win you over with its creamy texture, vibrant fruit, and easygoing charm. There’s just something special about this pie that makes gatherings feel a little brighter. Let me know if you make it—I can’t wait to hear what you think!

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