Mini Blueberry Cream Pies - PrettyPies.com
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Personal Blueberry Cream Pies {Vegan, GF, Paleo}

Individual cream pies with a soft "sugar cookie", fluffy whipped cream and silky blueberry sauce!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 6 pies

Ingredients

No-Bake Crust

Whipped Coconut Cream

Easy Blueberry Compote

  • 3/4 cup blueberries
  • 1 Tbs maple syrup
  • 1 Tbs water
  • Splash of vanilla or lemon juice optional (I omitted)

Instructions

To make the blueberry compote:

  • Add all ingredients to a small saucepan over medium heat, stirring frequently, for about 8 minutes.
  • Use an immersion blender to puree (or use small blender or food processor).
  • Refrigerate while you prepare the crust.

To make the crust:

  • Line a muffin pan with 6 cupcake wrappers.
  • In a large mixing bowl, melt coconut oil and whisk together the wet ingredients.
  • Add almond flour and salt and mix well.
  • Scoop about 2 Tbs into each cupcake wrapper. Press firmly. Freeze the crust while you prepare the whipped cream.

To make the whipped cream:

  • [Refrigerate a can of Thai Kitchen coconut milk overnight] Scoop out the solid white cream into a medium mixing bowl. (Save the leftover water for a smoothie!!)
  • Use a hand mixer to whip the cream. Add vanilla and maple syrup and mix again.
  • Last, pour in the melted (warm) coconut oil and *briefly* blend to incorporate (do not overmix or it will clump)
  • Scoop a large spoonful of cream onto each crust and spread it out with a spoon.
  • Place about 1 tsp of (chilled) blueberry compote on top of the cream and swirl with a knife.
  • Refrigerate until ready to serve. Enjoy!

Notes

Featured Products: 
Keep refrigerated. Freezing not recommended. Best consumed within 3-4 days. Or, keep the prepared crust, cream and compote separate for up to 7 days and assemble just before serving.
I recommend Thai Kitchen brand for best results because others do not always separate into cream/water, or the consistency isn't right. Use other brands at your own risk!!
I haven't tried baking the crust, but you totally can for a more traditional pie crust. I would try 375 for 7-10 minutes until golden and set. If you try it, please let me know how it turns out :D
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