Blueberry Custard Pie

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

vegan gluten-free blueberry custard pie

Blueberry Custard Pie


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.



  • 1 ¾ 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


  • 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)
  • cup maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp salt



  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).


*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.

    1. Chris
      • Audrey
    2. Mika
    3. Cassie Autumn Tran
      • Audrey
    4. Francoise Murat
      • Audrey
    5. Pixie @ Cheerfully Vegan
      • Audrey
    6. Kari @ bite-sized thoughts
      • Audrey

    Add Your Comment

    Recipe rating