Blueberry Custard Pie

vegan gluten-free blueberry custard pie

5 from 1 review

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.



  • 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
  • ¼ tsp salt
  • optional: 2 tbsp 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)
  • ⅓ 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.