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


Coconut Milk Pumpkin Pie

Three Thanksgiving celebrations later and I'm reliving my favorite dishes. One of the true highlights was a coconut milk pumpkin pie. The pie was incredibly moist, not overly sweet, and more complex than your average evaporated milk varieties. I'm going to keep this one in my Thanksgiving repertoire (or for anytime pie) for years to come. You can use a pre-made 9-inch pie crust for this or make you own. I mimicked the coconut flavor from the filling in the crust by using coconut oil in place of butter or vegetable shortening.

coconut milk pumpkin pie

Coconut Milk Pumpkin Pie (Dairy-free)

Adapted from Thai Kitchen

Ingredients

  • 9-inch pie shell, unbaked
  • 3 eggs
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin puree
  • 1 can full-fat coconut milk

Directions

Preheat oven to 425 F. In a medium bowl, whisk eggs, dark brown sugar, salt and vanilla until combined. Add pumpkin puree and mix until combined. Slowly stir in coconut milk. Pour into unbaked pie shell. Bake at 425 F for 15 minutes, then drop the temperature to 350 F. Bake for 55 minutes or longer (until knife inserted in center comes out clean). Cool on wire rack. Serve cold or at room temperature. 

Little man enjoyed the pie!

Little man enjoyed the pie!