Blueberry Custard Crumb Pie

I stumbled upon this recipe on Pinterest, and had to make it twice in the same weekend-it was that good! Filled with blueberries (fresh or frozen), this easy, not-too-sweet treat, will become a favorite for your recipe box. To convert this recipe to #lactosefree, I subbed lactose-free sour cream for the custard filling and coconut oil for the crumb, a.k.a. streusel topping. I also added lemon zest and additional salt to satisfy my tastebuds (and those of my dinner guests)!

Blueberry Custard Crumb Pie

Having thoroughly researched the question, this pie tastes best cold. Make sure you allow at least 6 hours in the fridge prior to serving. The crumb topping stays crunchy, I  PROMISE!

Using frozen berries didn't slow down the cooking time. I used fresh for my first pie and frozen for my second with no noticeable difference in the cook time.

Feel free to make your own pie dough. I used store bought, but here's an excellent recipe, if you'd rather make your own: Pie Dough Recipe (makes 2 crusts). 

Blueberry Custard Crumb Pie

Blueberry Custard Crumb Pie

Serves 8-10, Recipe adapted from: The Girl Who Ate Everything

Ingredients

  • 1 (9 inch) unbaked pie crust

Custard Filling

  • 1 cup (8 ounces) lactose free sour cream
  • ¾ cup sugar
  • 1 egg
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2½ cups fresh or frozen blueberries

Crumb Topping

  • ½ cup brown sugar
  • ⅓ cup flour
  • ¼ cup coconut oil, room temperature
  • ½ cup chopped pecans, roasted and salted
  • ¼ teaspoon kosher salt

Directions

  1. Allow for 6 full hours in the fridge after cooling. Plan ahead accordingly!
  2. Preheat oven to 400 degrees F. Adjust oven rack to the middle position.
  3. In a large bowl, mix the sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  4. Bake in the preheated oven for 25 minutes.
  5. While the filling is baking, prepare the crumb topping. In a medium bowl combine the brown sugar and flour. Mix the room temperature coconut oil in with a fork, or your hands,  until the mixture resembles course sand. Fold in the chopped pecans. After the custard filling has cooked 25 minutes, sprinkle the crumb topping evenly over the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
  6. Use a crust shield or make a loose foil tent towards the end of baking.
  7. Remove from oven and let pie sit for at least 20 minutes. Refrigerate for 6 hours before serving.
Blueberry Custard Crumb Pie


Choco Banana Snackcake

Oh man, if you have lots of bananas and like chocolate cake, do I have the perfect recipe for you. Dairy-free, super moist and delicious, this one is a winner. Plus it's packed with 5 bananas so it's almost a health food, right? I was looking for an easy and dairy-free dessert to share with my sister and brother-in-law. I stumbled across this beauty on Pinterest (everyone's already following me on Pinterest: https://www.pinterest.com/evbecker/)? It's a quick and easy snackcake recipe that will offer endless variations. My next iteration will be a vanilla version with vegan caramel sauce drizzle, stay tuned for that one!

choco banana snackcake

Choco Banana Snackcake

Adapted from Serena Bakes Simply, Serves 12

Ingredients

  • 5 whole bananas, peeled and frozen, then thaw for 1 hour
  • 1 1/2 cups packed brown sugar
  • 1 egg
  • 2/3 cup canola oil
  • 1 1/2 teaspoon apple cider vinegar or white vinegar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup black coffee
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour 
  • 1/2 cups dark chocolate chips
  • 3/4 cup walnut or pecans, chopped (optional)
  • 1/2 cups dark chocolate chips (To Sprinkle On Top)
Rich chocolate and banana snackcake heads into the oven.

Rich chocolate and banana snackcake heads into the oven.

Directions

Baker's note: I always have lots of bananas in my freezer. Before you begin making this cake, remove 5 frozen, peeled bananas from the freezer and allow to thaw for about 1 hour. In a pinch, you can take 5 ripe, peeled bananas, and microwave them for 2-3 minutes before beginning this recipe. You should have nearly the same results.

Preheat oven to 350 F and adjust oven rack to the middle position. Lightly grease a 9x13 baking pan (I used glass pyrex to great success).

Place thawed bananas in a large bowl and mash with a fork or potato masher until fairly smooth. Stir in brown sugar, canola oil, egg, vanilla, vinegar and coffee.  In a medium bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Add the dry ingredients to the wet and stir until just combined. Do not overmix. Stir in 1/2 cup of dark chocolate chips (I recommend Ghiradelli's 60% cocoa dark chocolate chips for this recipe) and chopped nuts if you are using them. Pour snackcake batter into the prepared pan and top with remaining 1/2 cup chocolate chips. Bake for 40-50 minutes until a cake tester comes out mostly clean. Cool for 15 minutes before slicing. 

I found that the banana flavor quickly disappeared. If possible, enjoy this cake the same day that you bake it.  

Snackcake ready for devouring.

Snackcake ready for devouring.