• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Creamy Pies

    Blueberry Custard Pie

    Published: Oct 13, 2017 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 12 Comments

    Jump to Recipe

    vegan gluten-free blueberry custard pie

    When you've got extra boiled potatoes on hand, you make a custard pie, right? Or is it just me? ??

    Well who knew, but potatoes as a sneaky hidden ingredient make such a lovely no-bake pie -- in fact the end product is something very similar to a custard. It's smooth, lush, and somehow very delicate, and checks off all the boxes in the delish and unusual department.

    gluten-free vegan blueberry custard pie

    Of course regular blueberry pie will always have my heart too, but this was a nice change up. On a whim I decided to whip up some potatoes with a bunch of other things I had on hand, including a big ol' jar of  blueberry jam, and I was really pleasantly surprised at the result.

    gluten-free vegan blueberry potato pie recipe

    One thing to note: I actually made a bit too much filling in this case because I used an unusual pan that had very shallow sides, so the resulting extra filling went into a little trifle jar, layered with some coconut whip and coconut chocolate whip. It was quite delish like that as well.

    So depending on your mood, you can make the custard filling on its own, or go all the way for a custard pie by adding the crust. The crust is really more of a container in this case... either way you're in for a treat :)

    blueberry chocolate potato custard

    Print

    Blueberry Custard Pie

    vegan gluten-free blueberry custard pie
    Print Recipe

    ★★★★★

    5 from 1 reviews

    A blueberry custard pie made thanks to a surprising ingredient -- potatoes! This recipe is gluten-free, vegan, and refined sugar-free, and can be made without added oil or nuts.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 30 minutes
    • Total Time: 30 minutes
    • Yield: 7" tart
    • Category: Pie
    • Cuisine: Dessert

    Ingredients

    Crust:

    • 1¾ cups gluten-free instant oats
    • ⅓ cup cashews (or another ¼ cup gluten-free instant oats for a nut-free version)*
    • 6 tbsp coconut milk (add a touch more if the consistency seems dry)
    • ⅓ cup maple syrup
    • 2 tablespoon cocoa powder
    • ¼ teaspoon salt
    • optional: 2 tablespoon coconut oil for a firmer consistency

    Filling

    • 340 gr peeled potatoes, boiled or steamed until fork tender and falls apart easily, cooled to room temp
    • ½ cup coconut cream (just the thick white stuff from the top of a can of full fat coconut milk that's been chilled overnight)
    • 1 tbsp lime (or lemon) juice
    • ½ cup fruit-sweetened blueberry jam (I used St. Dalfour)
    • ⅓ cup maple syrup
    • 1 tsp pure vanilla extract
    • ¼ tsp salt

    Toppings:

    • ¼ cup more blueberry jam
    • cacao nibs or chocolate shavings for garnish (optional)
    • dried culinary lavender

    Instructions

    1. Process all crust ingredients in a food processor into a sticky fine crumble. Transfer the mixture into a 7" pie plate with a removable bottom (or a dish of a similar size lined with parchment paper) and press down into an even crust along the base and edges. Freeze while working on next step.
    2. Blend all filling ingredients in a power blender into a smooth consistency. Transfer the filling mixture into the prepared crust and level out the top.
    3. Drop the additional jam from the toppings onto the top of the pie and use a spoon to lightly swirl it in. Sprinkle with chopped chocolate of cacao nibs around the edges (if using).
    4. Freeze for 3-4 hours to set, or refrigerate overnight. Enjoy! (Keep leftovers refrigerated).

    Notes

    *The cashews really help the crust's flavor and texture, but for a nut-free alternative feel free to go with more oats to replace the nuts.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Creamy Pies

    • Vegan Butterscotch Tarts
    • Peanut Butter Sweet Potato Pie
    • No-Bake Peanut Butter Pumpkin Pie
    • No-Bake Chocolate Peanut Butter Pie

    Reader Interactions

    Comments

    1. Chris says

      September 08, 2020 at 11:34 pm

      This sounds amazing! How do you think it would work with additional nuts rather than oats in the crust? Any suggested substitutions for the coconut cream and coconut milk?

      Reply
      • Audrey says

        March 06, 2021 at 7:55 pm

        Hi Chris, I think an all nut crust will work great here. But the coconut cream is kind of essential to the filling here. I think you can get by with maybe some cashew cream instead, but I haven't tried it out so it would be experimental :) If you're doing an all nut crust by the way, you don't need the coconut milk in the crust, it's there more to soften and moisten the oats.

        Reply
    2. Mika says

      November 20, 2017 at 2:51 pm

      Hi, Audrey! I wanted to catch you in the most likely place so I thought it'd be your second most recent post. Of course i'm here to ask you if you could make something. Just because you can. And this time its a spiced, refined sugar free zucchini bread. because I have NO idea what to do with the (four) zucchini ( is it zucchini or zucchinis?) rotting away in my fridge. And that's the only thing I could think of. Thanks!

      Reply
      • Audrey says

        November 22, 2017 at 10:05 pm

        Hi Mika. I'd love to, but unfortunately I'm juggling a few projects at the moment and definitely don't think I could churn out a recipe fast enough before your zucchini expires :)

        Not sure if it's helpful, but these buckwheat zucchini chocolate "mud cakes" could be a good way to use some of them up: https://www.unconventionalbaker.com/buckwheat-zucchini-chocolate-cupcakes-gluten-free-vegan-refined-sugar-free-oil-free-gum-free/

        And if you see a zucchini bread on the blog down the road, know that it's inspired by your request :)

        Reply
    3. Cassie Autumn Tran says

      October 24, 2017 at 12:56 pm

      What a clever idea to put leftover potatoes in a pie! Sneaking in some nutrients and fiber there too :) Anyways, this blueberry custard pie looks just like a dream. I could have the entire thing in heaven and be so happy!

      Reply
      • Audrey says

        November 22, 2017 at 9:59 pm

        Thanks so much, Cassie :) I wasn't expecting the texture to be so custard-like, so I'm glad I gave it a try.

        Reply
    4. Francoise Murat says

      October 16, 2017 at 6:43 am

      Do you think I could use sweet potatoes instead ? Love your recipes by the way always taste so good :)

      ★★★★★

      Reply
      • Audrey says

        November 22, 2017 at 9:58 pm

        Hi Francoise. I think it could probably work, but it would be quite a different dessert. Sweet potatoes are less starchy, a lot sweeter, and have a strong color usually. So the coloring will be kind of muddy in this, I imagine (purple + brown), and the sweetener would need to be reduced to taste. If it must be a sweet potato, I'd go with white yams or something like that for a closer match.

        Reply
    5. Pixie @ Cheerfully Vegan says

      October 15, 2017 at 10:28 am

      Sounds intriguing. I don't have a kitchen scale. Can you give a rough estimate of how much potato was used?

      Reply
      • Audrey says

        November 22, 2017 at 9:53 pm

        Hi Pixie, sorry for the delayed reply. It's roughly 2.5 medium potatoes.

        Reply
    6. Kari @ bite-sized thoughts says

      October 15, 2017 at 8:28 am

      This is so very clever! I love it - what a great idea using potatoes in the filling.

      Reply
      • Audrey says

        November 22, 2017 at 8:35 pm

        Thanks Kari. It makes a surprisingly lovely filler :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • Simple Gluten-Free Vegan Shortbread Cookies
    • Coconut Mango Tapioca Pudding
    • Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    Citrus Season

    • Blood Orange Tart
    • Blood Orange Bundt Cake with Salted Chocolate Ganache
    • Coconut Lime Cream Chocolates
    • Ginger Turmeric Lemon Cream Bars

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker