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No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream

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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. No-Bake Blueberry Pie made with honey as the sweetener. Perfect! Except I needed No-Bake Gluten-Free Blueberry Pie, of course.

No-Baken Gluten-Free Blueberry Pie with Honey Whipped Cream. This dessert works patriotic holidays and all summer long! [from GlutenFreeEasily.com]

Thankfully, 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—because as I said this recipe was in our 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 if you use a liquid sweetener other than honey—but, as always, it’s still delicious.

And did I mention that this pie is a no-bake recipe? There’s no need to heat up the house to make this wonderful dessert!

Be sure to read through the No-Bake Blueberry Pie with Honey Whipped Cream 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.

This beautiful red, white, and blue dessert works patriotic holidays and all summer long! No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream [from GlutenFreeEasily.com] (photo)

Recipe for No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream

Yield:

No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream

No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream

This No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream is the perfect way to kick off blueberry season or celebrate patriotic holidays! The fact that it is "no-bake" is a huge bonus during the hot summer months.

Ingredients

  • 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

Instructions

  1. In a large saucepan, mix blueberries, honey, and salt.
  2. Add water to arrowroot powder (or cornstarch) in a small bowl and blend. Add to blueberry mixture; blend.
  3. Stirring often, cook over medium-high heat until mixture is bubbly and arrowroot-water mixture turns blueberry color, about 2 to 5 minutes.
  4. Stir in lemon juice and coconut oil.
  5. Cool slightly and pour into your already prepared pie crust (see notes below).
  6. Chill at least an hour.
  7. Spoon whipped cream onto chilled pie, leaving a perimeter of blueberries exposed. Top whipped cream with raspberries. (See recipe for homemade Honey Whipped Cream below.)

Notes

Pie recipe adapted from recipe in beekeeping newsletter; whipped cream recipe adapted from The National Honey Board.

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 modified 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 no-bake 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.

© Shirley Braden

It's all easy steps to make this No-Bake Gluten-Free Blueberry Pie with Honey Whipped Cream [from GlutenFreeEasily.com] (photo)

Yield:

Honey Whipped Cream

blueberry pie, gluten free, dairy free, no bake, 4th of July, Independence Day

Ingredients

  • 1 cup coconut "cream," from a chilled can of full-fat coconut milk (read more below)
  • ¼ cup honey

Instructions

  1. 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.)
  2. 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.
  3. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state.
  4. Gradually add honey. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping.
  5. Chill whipped cream if you will not be using it immediately.
© Shirley Braden

Pretty as a picture! No-Baken Gluten-Free Blueberry Pie with Honey Whipped Cream. This dessert works patriotic holidays and all summer long! [from GlutenFreeEasily.com]

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 your social media accounts, 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 No-Bake Gluten-Free Blueberry 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!

Originally published July 2, 2010; updated July 3, 2018.

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Comments

    • Shirley says

      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

      Reply

  2. Iris says

    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?

    Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

  7. Celiacs in the House says

    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

    Reply

    • Shirley says

      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

      Reply

  8. Aubree Cherie says

    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

    Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

  11. Ashlie says

    Yummy – I’m going blueberry picking this weekend and this recipe is now at the top of my to-do list!

    Reply

    • Shirley says

      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

      Reply

  13. Aubree Cherie says

    Hi Shirley,

    I have a can of coconut milk (‘cream’ :D)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

    Reply

    • Shirley says

      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

      Reply

  14. Amy @ Simply Sugar & Gluten Free says

    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.

    Reply

    • Shirley says

      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

      Reply

  15. Kim @ Cook It Allergy Free says

    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

    Reply

    • Shirley says

      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

      Reply

  16. Tia says

    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 😛

    Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

  20. Maggie says

    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!

    Reply

  22. Melanie says

    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!

    Reply

    • Shirley says

      Hi there, Amber!–I so love your monthly roundups, dear. You really do share the best recipes with us all. Like I said, all of those photos just pop and scream “make me!” Tickled pink (or red, white, and blue?) that my Blueberry Honey Pie made your cut! 😉

      Happy 4th to you, too! Can’t believe it’s already July! xoxo,
      Shirley

      Reply

    • Shirley says

      Hi Heather–Thank you so much! We love this pie in our family. The fact that it is “no bake” is a big plus during this latest heat wave here on the East Coast. 😉

      Shirley

      Reply

  26. PG says

    Hi Shirley,

    Just discovered your website as I’m looking to make a dairy free, gluten free, and corn free cake for a friend. In your opinion, would this whipped cream topping hold up well to “ice” a cake? If I keep it in the fridge as long as possible before serving maybe or is there a way to further stabilize it? The party is Sunday and I’m making the whipped topping tomorrow so I hope you reply soon! Thanks.

    Reply

    • Shirley says

      Hi PG–Welcome to gfe! 🙂 I have not personally used this whipped cream topping as frosting before, but lots of my gluten-free, dairy-free friends have. From reading posts on their sites, the consensus seems to be that if you are not serving the cake immediately after frosting that you want to keep it in the refrigerator until serving. But otherwise your plans should work well. Fingers crossed that all will go well! We absolutely love this whipped topping in my house!

      Shirley

      Reply

    • Shirley says

      Hi Heather–You can use any crust you like as I stated in the recipe, but as I said in the Notes section of the recipe, I used a simple crust made of almond flour and honey that I pressed into the pie plate. Hope that helps!

      Shirley

      Reply

    • Shirley says

      Hey Cassidy–Thanks! I am very proud of this pie. 🙂 I understand waiting for a sale. Blueberries can be pricey. 😉 Thanks so much for sharing with others, too!

      Shirley

      Reply

  29. Teresa says

    Hi, I made the pie and it was so wonderful! I also made the cream topping but it turned out runny. Any suggestions on why that might have happened? I did have it refrigerated for several days although I forgot to put my bowl and beaters in the freezer. I placed them in while I prepared the pie but maybe it wasn’t long enough. Also, you say buy the coconut milk with full fat. At my store there were 3 to pick from and I bought the one with the highest fat count but how much fat should it have. Thanks!

    Reply

    • Shirley says

      Hi Teresa–Welcome to gfe and I’m so glad you loved my blueberry pie. 🙂 Different brands of coconut milk behave differently. You just want to get coconut milk that is not light coconut milk. I’ve used Thai Kitchen, Goya, Natural Value, Native Forest, and others. The less that’s added to them—preservatives, gums, etc.—the better they are for making coconut whipped cream. Some are ideal for making whipped cream. With Native Forest, it’s almost solid enough to make whipped cream the moment you open the can most of the time. Which brand did you use? I’m so sorry you had issues. We need to figure this out so you can have the ultimate pie success, dear!

      Shirley

      Reply

    • Shirley says

      Hi James–Welcome. 🙂 No, I have not tried stevia myself and if any readers have, they haven’t reported back. I think you’d have to adjust the amounts of other ingredients, but let us now how it works if you give it a try.

      Thanks,
      Shirley

      Reply

  32. Joanne Peterson says

    Wow, this is beautiful! This fits the bill for my husband who has to be gluten free, dairy free, and refined sugar free. He’d love this, actually the whole family would love this pie. Thank you so much!

    Joanne

    Reply

    • Shirley says

      Hi Joanne–Welcome to gfe! Thanks so much for taking the time to leave such a nice comment! 🙂 I’m thrilled this recipe works for your husband and your whole family. I know it makes mine happy. 😉

      Shirley

      Reply

    • Shirley says

      Hi Sweta–Welcome to gfe! 🙂 When heated with the other ingredients, the blueberries sort of “melt” and thicken to naturally make pie filling. I don’t think that would happen with raspberries. If you decide to give it a try though, please report back.

      Shirley

      Reply

Trackbacks

  4. […] Last week was busy, I’m studying for exams, teaching classes and seeing clients. All good, fun things but it often feels like being pulled in a few directions, especially since it’s so nice outside that I just want to pitch it all and head outdoors! I ended up making an impromptu peach crisp because there were so many beautiful peaches, and Shirley’s Blueberry Honey Pie. […]

    Reply

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