Blackberry Lemon Cream Pie (Paleo, AIP, Gluten-free)

Updated Mar 19, 2022 · 51 Comments

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Blackberry Lemon Cream Pie is temptingly beautiful with two delicious layers of filling. You’ll love this tart, sweet, but not-too-sweet, fruity treat year round. Use either fresh or frozen blackberries. Paleo, AIP and Gluten-free.

2 IMAGES OF blackberry lemon cream pie with banner and title in the middle

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Ingredients in Blackberry Lemon Cream Pie

Three components create Blackberry Lemon Cream Pie: the crumb crust, the tart lemon cream filling and that crushing blackberry topping.

THE CRUST

I used my favorite Tiger Nut Pie Crust recipe (here) for this pie. It’s quick to make: press into the pie plate, and bake! Tiger Nut Flour Pie Crust is a cross between a shortbread crust and a graham cracker crust — a little crumbly, a little sweet.

You may also use another pie crust if you can’t have tiger nuts for some reason. For example:

This classic AIP, Gluten-free and Paleo Pie Crust is another option, made with cassava flour. This recipe creates a classic pie dough that you roll out before laying it in the pie plate to bake.
Or, these two Paleo & Gluten-free options: one’s made with coconut flour and the other with almond flour. Both are crumb crusts that get pressed into the pie plate before baking.

THE FILLING

Coconut cream dessert recipes are a category all their own — dairy-free, tropical in flavor and utterly creamy. But I’ve added lots of fresh lemony flavor here, too, for those who love it OR those who may not love the coconut flavor.

This fresh tasting creamy filling has coconut cream, lemon juice and zest — and honey that sweetens it.

The lemon flavor really comes through.

The ingredients that thicken the filling are:

gelatin
tapioca flour (starch)
a small amount of coconut oil

THE TOPPING

The blackberry topping is one of my all-time favorite recipes. I challenge you to take a sip or taste of it before topping the pie. Like my teenage son, you’ll surely exclaim something like, “Woah! That is SO good.”

This topping shows off the best of the blackberry flavor and texture. You’ll simply love it.

The tiny bit of gelatin I include with the blackberries and their juices makes the topping set once it’s chilled.

All of the blackberry topping ingredients are:

fresh or frozen blackberries
maple syrup or honey
gelatin
vanilla

How to make Blackberry Lemon Cream Pie

Blackberry Lemon Cream Pie won’t heat up your kitchen too much in the summer; you only need to bake the crust. The rest is pretty quick with just a small bit of stove top time:

Make the crust. Depending on which crust you choose, the bake time will vary from 10 to 25 minutes. (I mention and link to your crust options above and again in the recipe below.)
While the crust cools, make the Lemon Cream Filling. (This filling is thickened with both tapioca flour and gelatin.) In a small saucepan, sprinkle gelatin over water (or coconut water). Allow to dissolve for 1 to 2 minutes, then add a portion of the coconut cream (exact amounts below). Whisk. Heat over medium-low heat, whisking, until the gelatin is fully dissolved and the mixture is steamy.
In a bowl, whisk to combine the (remaining) coconut cream, honey, coconut oil, lemon juice and lemon oil or zest. Add the tapioca starch, and whisk again until smooth.
Pour the saucepan contents into the bowl, and whisk all to combine well.
Pour the Lemony Filling into the cooled crust. Refrigerate for a minimum of 2 hours before topping with Blackberry Topping.
To make Blackberry Topping, dissolve gelatin on water or blackberry juices. Cook briefly to dissolve the gelatin. Stir this mixture into whole blackberries, pure maple syrup and vanilla! Allow to cool briefly, top chilled pie filling and chill again until fully set, 2 to 3 more hours.

Serve!

How to store leftovers

Keep leftover Blackberry Lemon Cream Pie in the fridge, covered loosely. Enjoy within 4 days for ideal freshness.

very close up photo of blackberry pie piece

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