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 minutesminutes
Cook Time 15 minutesminutes
Total Time 6 hourshours50 minutesminutes
Servings 8servings
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
1cupcoconut creamfrom 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.
3Tablespoonslemon juicefresh (from 1 large lemon or 2 small)
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.
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!