July 2nd, 2010
Blueberry Honey Pie with Honey Whipped Cream (Gluten Free, Dairy Free, Refined Sugar Free)
This recipe is linked to Simply Hot Recipes, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Food on Fridays, Friday Foodie Fix–Honey.
With Sunday being the 4th of July (yippee–always a fun time of year!), I decided to come up with a dessert recipe that naturally met the red, white, and blue color requirements. But, ideally, I didn’t want to re-invent the wheel or test recipe after recipe. Serendipitously, our monthly beekeeping newsletter arrived and there was a recipe for Blueberry Honey Pie. Perfect! The pie filling was naturally gluten free, and a gluten-free pie crust could easily be used, so, gfe! The pie recipe mentioned whipped cream … honey whipped cream, of course, as this was in a beekeeping newsletter. With the “blue” and the “white” requirements satisfied, I just needed my “red.” Because I had just made my Raspberry-Banana-Pineapple-Coconut Smoothie, raspberries were the obvious choice. I knew they would look lovely scattered on the whipped cream topping. I also knew this pie would make Mr. GFE very happy as he’s weak for blueberries and absolutely loves pies. (He’ll pass up cakes all day long, but put a pie in front of him and he’s a goner.) And, of course, we both love to use the honey from our bees as much as possible. The final recipe is actually an adaptation of two recipes—one from the beekeeping newsletter, and the other from The National Honey Board. In addition to being gluten free, the recipe I created is also grain free, dairy free, refined sugar free, egg free, and more—as well as vegan—but, as always, it’s still delicious.
Be sure to read through the recipe below as there’s preparation that needs to be done a day ahead if you plan to top this pie with the dairy-free, honey whipped cream. Diane (The W.H.O.L.E. Gang) showed us all how to make dairy-free whipped cream using coconut milk back at Oscar time with our progressive dinner party. This whipped cream is just a simple variation on her method.
Blueberry Honey Pie with Honey Whipped Cream and Raspberries
(Click here for a printable version of this recipe.)
6 cups blueberries
3/4 cup honey
¼ tsp salt
2 tbsp plus 1 tsp arrowroot powder (or 4 tbsp cornstarch)
¼ cup water
2 tsp lemon juice
2 tsp coconut oil (or butter, or dairy-free butter)
½ cup raspberries for topping
In a large saucepan, mix blueberries, honey, and salt. Add water to arrowroot powder (or cornstarch) in a small bowl and blend. Add to blueberry mixture; blend. Stirring often, cook over medium-high heat until mixture is bubbly and arrowroot-water mixture turns blueberry color, about 2 to 5 minutes. Stir in lemon juice and coconut oil. Cool slightly and pour into your already prepared pie crust (see notes below). Chill at least an hour. Serve with honey whipped cream.
Honey Whipped Cream
1 cup coconut “cream,” from a chilled can of full-fat coconut milk (read more below)
¼ cup honey
The day before, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. (I try to keep 2 cans of full-fat coconut milk in the refrigerator at all times for making ice cream and whipped cream.) Skim about one cup of the “cream” off the top … that’s what I’m calling the thick, non-liquid substance that forms when you refrigerate full-fat coconut milk for at least 24 hours in the coldest part of your refrigerator. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add honey. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. Spoon onto chilled pie, leaving a perimeter of blueberries exposed. (Chill whipped cream if you are not topping your pie immediately.) Top whipped cream with raspberries.
Pie recipe adapted from recipe in beekeeping newsletter; whipped cream recipe adapted from The National Honey Board
Shirley’s Notes: My pie crust is a little bit overfilled because I forget to reserve blueberries to add right before filling the crust, so I added about 1/2 cup more than the recipe originally required. I don’t think adding uncooked blueberries at this point is necessary though, so I modifed the recipe as shared with my gfe readers. I used the raw pie crust that I used in My First Raw Pie. It’s a simple mixture of almond flour and honey. In this case, I used 3 cups of almond flour and ½ cup honey. You can adjust honey amounts to your taste. You just need enough honey so that almond flour and honey form a “dough.” You simply mix together well and press into a greased pie plate. Using this crust does make for a rich pie overall because of honey being in the crust, filling, and topping. Next time, I’d like to use a traditional pie crust or nut pie crust (just chopped nuts and coconut oil). Of course, you can use any pie crust recipe that you wish. Remember that a traditional pie crust will need to be pre-baked, but using a traditional pie crust made from gluten-free flour will ensure that this recipe is also nut free. I popped my pie into the freezer while I was making the whipped cream and then chilled some more afterwards. Refrigerating for a few hours before serving would be ideal as I was able to cut perfect pieces after a few hours of chilling.
Happy 4th of July all! If you don’t observe Independence Day, you can certainly celebrate independence from something. Maybe turn off the television and the computer, step away from the Blackberry, etc. and enjoy the holiday free from it all in the company of family and friends. Of course, we’re headed to our mountain property without those usual temptations (although I admit I have fired up my laptop twice in the past using my wireless card). Happily, some friends of many years will be joining us. I’m making simple barbecued chicken, and we’ll be baking potatoes in the coals and steaming artichokes. I guess I’d better make some cookies, too, because I’m not sure how well this pie would fare in the cooler with all the other contents. Only half is left after lunch with my mom, dad, sister, and niece (they enjoyed it!), but still it might just have to stay behind. But, no matter, it will be waiting for our return. Life is good!
Shirley
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Comments
63 Responses to “Blueberry Honey Pie with Honey Whipped Cream (Gluten Free, Dairy Free, Refined Sugar Free)”
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What a beautiful pie! Blueberry is one of my favs. I used to request it every July for my birthday dessert when I was little. I can’t wait to try something like this soon!
Hi Hallie–Thank you! I was really pleased at the way it turned out. Blueberries are so beautiful in their natural state, they don’t even look real IMO. And, when you cook them, they take on another gorgeous appearance. How nice that blueberry desserts bring back birthday memories! I’m a July baby, too.
Enjoy!
Shirley
This pie looks amazing! Once again, looking at blogs when hungry = bad idea.
I love your idea about celebrating independence from something like the TV or internet. Now I’m trying to decide what I should celebrate my independence from…hmmm…NYC?
Hey Iris–Thanks so much, dear!
This pie is amazing and so easy to make, too. Okay, so we need to have a full meal and then look at food blogs, right? Maybe skip dessert and just do our sweet eating vicariously. 
Oh, if only that would work!
Hey, I thought you were in Massachusetts for the summer. Confused in VA (LOL) …
Shirley
Your tarte looks amazing & ooh so fabulous too!!
Rich in flavours!!!
MMMMMMMM,…a real delight in this hot summer!
Hi Sophie–Thanks so much, dear! Hubby says it’s not too rich … just right. Yes, a perfect summer pie for one to try.
Shirley
Can I come over? This looks fabulous!
Hurry, Alta! I believe there are only two pieces left!
Thanks so much … so easy and such a delightful pie.
Shirley
Absolutely gorgeous pie!!! What a perfect way to enjoy yummy summer berries!
Hi Jenn–Thank YOU! I accept a compliment like that from you, the great chef and photographer, with immense gratitude.
Summer berries are just so photogenic and fun to use in creating baked goods, beverages, etc.
Shirley
This sounds amazing! Thanks for the coconut whipped cream tip! I shall be using that in the future!
Hi Katrina–Thanks, dear! I just went with a new variation of Diane’s original coconut whipped cream. It’s so easy to make and totally impresses folks.
Shirley
Shirley
I’m going to have to try that whipped cream. The pie looks so festive and fresh. My attempt at berry tarts this week ended in the trash. Lesson-don’t ever walk away from the oven with almond flour crust in tiny tart shells. They just need a little, tiny, amount of time to bake. Just minutes.
Wendy
Hi Wendy–Thanks for kudos on the pie … I was really pleased with the results. I feel so silly for not having thought of a honey version of the dairy-free whipped cream before; it’s terrific.
Rats … I’m so sorry about your berry tarts. I know how disappointing it can be to have that happen. Thanks for letting me and the gfe readers know. I sure hope you’ll get to make some more. Tiny berry tarts sound perfect to me!
Shirley
My my… you’ve got me drooling over here Shirley! What a simple and awesome whipped cream idea! When you say coconut cream, what does that mean exactly? I only ask because whenever I’ve tried to by coconut cream from a grocery store it comes with sugar in it. Are you just using a full fat coconut milk? It could just be a brand difference in naming conventions or something as simple as that!
I’m pretty ecstatic about trying coconut whipped cream
~Aubree Cherie
Hi Aubree–I’m behind on comment replies after being away, but wanted to respond to yours first. By coconut cream, I mean the “cream” that naturally forms when full-fat coconut milk is refrigerated for 24 hours or more. I place my full-fat coconut milk in the coldest part of my refrigerator. When I open the can, I have about a half a can of the “cream.” I just scooped that out, whipped it, added the honey gradually, and whipped it again. So easy and so delicious. I’m sure it would work with agave, too.
Be sure to use a chilled bowl and chilled beaters along with the chilled coconut cream. I’ll update my post to make that info more clear. Thanks so much for asking! Good luck, but I don’t think you’ll have any problems and I think you’ll absolutely love it. And, BTW, this is an offshoot of Diane’s original and brilliant idea where she used coconut cream and confectioners’ sugar.
Hugs,
Shirley
The coconut honey cream looks beyond!
Hi Karina–Why, thank you, dear!
It’s ridiculously easy to make, too. 
Shirley
OMG this looks soooooooooo good. Time to get some berries!
Hey Jayme!–Good to see you.
Thank you so much! Yes, berry time for sure. 
And, did you notice no eggs in this recipe? 
Hugs,
Shirley
Yummy – I’m going blueberry picking this weekend and this recipe is now at the top of my to-do list!
Hi Ashlie–Nice to see you here at gfe again! Berry picking is so much fun.
I’ll be interested to see what you think of the recipe and also any changes that you make. 
Shirley
Wow… what a stunning and delicious pie!
Hi SnoWhite–Thank YOU! It’s so easy, too.
Shirley
Hi Shirley,
I have a can of coconut milk (‘cream’
)in the fridge already… Can’t wait for whipped awesomeness 
And I wanted to let you know that I listed this recipe in my fav top ten recipes from last week post 
~Aubree Cherie
Aubree–Getting picked for your top ten makes my gfe week!
Thanks so much! I have a feeling that you are going to be making lots of whipped coconut cream in the future. It’s just so darned easy and tastes so good. 
Shirley
Yes, kudos on the pie! I like your thoughts about how the crust and the filing work together. I’m like you – if my pie is sweet, I prefer a less sweet crust to create a nice balance.
Hi Amy–Thank you so much, dear!
I admit that I love this pie with its flavors and no-bake, egg-free crust. After chilling for a few hours, it cut beautifully, too. Mr. GFE said, very seriously, after eating the last piece. “Well, I’m sorry to see it go.” Like a friend had just left after a great visit … so I’ll have to make it for him again. 
Shirley
My Mother-in-law and I just made this with a little twist. Since we are in San Diego right now and Strawberries are in abundance at the Farmer’s Market, we made a strawberry version of this and used your almond flour and honey recipe for the crust (I buy Digestive Wellness Almond flour in bulk, so I use it for most of my pie crusts). That “whipped cream” turned out so yummy!
You know, It is no wonder that I never have time to test my own recipes. Everyone else’s always sound so good that I always end up making those instead!!
Delish, as usual, Shirley!
xoxo
Hey Kim–Ooooh, I love your strawberry version! Great collaboration with your MIL!
I’m not familiar with the Digestive Wellness Almond Flour. I assume it’s as finely ground as Honeyville’s? The whipped cream is so easy, isn’t it? I’m so grateful that Diane created her version a few months back, so I knew exactly how to make a honey version. 
LOL on making everyone else’s recipes … I sooo agree! I do the same, and thanks for the compliment of including mine in the list of ones you make.
Thanks so much, my dear! Happy Wednesday … another scorcher here.
xoxo,
Shirley
Like everyone said, what a beautiful pie. This is why I love reading blogs. I had no idea it was so easy to make a gluten-free, let alone regular sugar free pie crust. I will be making pies, now. And I love the idea of the whip cream. I was wondering what happened to my coconut milk that one time. I thought it went bad. But I didn’t want to go shopping for another. I didn’t get sick, and now I know why. Oh, I love cooking with all of these ideas. Thanks.
And, I agree about the agave. I read an article, and they didn’t mention that you use about 1/3 of what you would normally use for sugar. Wouldn’t that affect how you react to it?
Tia
Hey there, Tia–Woohoo for being able to make gluten-free pies again, and easily!
I’m so glad I solved the mystery on the coconut milk and its cream for you. If you are not making whipped cream, if you just shake or blend it all together again (even let it get to room temp, if needed), you’ll have perfectly usable coconut milk for any other application. So glad to give you some ideas!
The agave debate is a big one. Elana has written on it on her blog as she uses agave a lot. In small amounts as you said though. Again, it’s hard to reconcile that all agave is bad when using it as a sweetener has been life changing for many in terms of weight loss, elimination of sugar cravings, etc. I really enjoyed the Xagave sample that I was given a while back. Your question about the amount is a good one, but the naysayers say that even a small amount is like HFCS. I think more studies using quality agave, like Xagave, need to be done.
Happy baking, my dear!
Shirley
That looks wonderful Shirley! A great 4th of July or summertime dessert.
Thank you, Linda! I was really placed at the way this pie turned out and I think it could be adapted to use most summer fruits. Kim (Cook IT Allergy Free) made it using strawberries instead of blueberries and her family really enjoyed it.
Shirley
What a lovely dessert for July 4th!! Yum! I hope you had a wonderful weekend!!
Hi Carrie–Thanks, dear!
The long weekend of the 4th was terrific. Hope yours was, too! And, have a great weekend starting tomorrow … supposed to be a bit cooler. 
Shirley
This would make a wonderful treat for the Sabbath. It is one gorgeous pie.
Hey Chaya–Gosh, I missed replying to this comment somehow. Thanks so much for your great compliment!
Shirley
Thanks for the great tip Shirley! I am going right now to put a can of coconut milk in the fridge. Now I’ll have no excuse but to use it in a dessert (I have yet to do so!). I also really want to try your crust. It’s raspberry season here and raspberry pie is my absolute favourite!
If this pie tastes as beautiful as it looks, it must be a showstopper! Looks great Shirley!
Ellen
Thanks so much, Ellen! Mr. GFE absolutely adored this pie.
Shirley
I’m so glad you reminded us of that fabulously looking blueberry pie! I’m printing out the recipe now so I can make it when blueberries come in season. it looks heavenly!
I linked this post to my monthly round-up. It’s one of my favorites!