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very close up photo of blackberry pie piece
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Blackberry Lemon Cream Pie (Paleo, AIP, Gluten-free)

Blackberry Lemon Cream Pie has two delicious layers of filling. You'll love this tart and not-too-sweet fruity treat year round: Use fresh or frozen blackberries. Paleo, AIP and Gluten-free.
Course Dessert
Cuisine American
Keyword aip, blackberry, cheesecake, cream pie, gluten-free, paleo, pie
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 6 hours 50 minutes
Servings 8 servings
Calories 154kcal
Author Megan
Cost $6

Equipment

  • oven
  • pie plate
  • mixing bowls
  • saucepan

Ingredients

Tiger Nut Flour Pie Crust: Make and bake the Pie Crust right before you make the filling below. You may also use this Paleo AIP Pie Crust (or these Paleo GF Coconut Flour or Almond Flour-based crusts).

    Filling

    • 1 cup coconut cream from the top half of a full-fat can of coconut milk (I use Native Forest brand.) Keep the watery milk that's under the cream, as it's used in this recipe.
    • 3 Tablespoons lemon juice fresh (from 1 large lemon or 2 small)
    • 3 Tablespoons honey
    • 2 Tablespoons watery coconut milk (the watery milk leftover at the bottom of the coconut milk can after scooping off the cream), or plain water
    • 4 teaspoons coconut oil refined is preferred, for its milder flavor
    • 2 teaspoons tapioca flour (starch)
    • 2 teaspoons gelatin <—Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.
    • a few drops lemon oil or the fine zest from half a large lemon

    Blackberry Topping

    • 20 ounces frozen blackberries , fully defrosted, with juice measured out separately - should be 1/2 cup OR 2 cups fresh berries + 1/2 cup water
    • 2 Tablespoons maple syrup or raw honey
    • 1-½ teaspoons gelatin <—Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.
    • 1 teaspoon vanilla extract

    Instructions

    Pie Crust

    • Bake the crust. Allow it to cool on a rack for about 20 to 30 minutes, then place in the freezer for about 20 minutes while you make the Cream Filling. Having it be extra cold (not fully frozen) helps the filling to set on contact before being chilled, which also keeps the crust's texture just right.
      baked empty pie shell

    Lemon Cream Filling

    • In a small saucepan, sprinkle the gelatin over the watery coconut milk. Allow to dissolve for 1 to 2 minutes. Add 1/4 cup of the coconut cream. Heat over medium-low heat, whisking, until the gelatin is fully dissolved and the mixture is steamy. (Do not simmer.) Remove saucepan from heat.
    • In a medium size bowl, whisk to combine: the remaining ¾ cup 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 filling into the chilled crust. Refrigerate for a minimum of 2 hours before topping with Blackberry Topping.

    Blackberry Topping (Wait to make this until the Lemon Cream Filling and the Pie Crust have chilled together for almost 2 hours minimum.)

    • Place berry juice or water in large saucepan. Sprinkle gelatin over its surface and allow gelatin to dissolve, about 1 minute. Over medium heat, stir until steamy and gelatin has dissolved. Remove from heat. Add berries, maple syrup and vanilla. Stir or fold together gently to keep berries mostly intact. Allow to cool slightly but not completely.
    • When Lemon Cream Filling has chilled for a minimum of 2 hours and is slightly firm on its surface, top with Blackberry Topping, spreading evenly and gently. Chill 2 to 6 additional hours before serving, making sure the filling is set. Serve!
      one bite taken out of one slice of pie

    Nutrition

    Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 5mg | Potassium: 204mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg