Berry Pie with Coconut Flour Crust with Lemon Cashew Cream

I spend a lot of time baking, especially experimenting with healthy desserts.  Some come out better than others and this pie was definitely a win.

I was inspired for this pie when my friend Gioia (also studying to become a Registered Dietitian) sent me a SnapChat of her berry pie.  With few directions on how she made it, which was rather simple, I decided I needed to recreate this pie.  I love being inspired to create my spin on others recipes, and I hope that is what you will do too.

This pie is easy to make and of course super healthy.  I have eaten this for dessert, as a snack and even for breakfast with some greek yogurt (100% recommend this).



Coconut flour crust:

  • 3/4 cup coconut flour
  • 1/2 cup melted coconut oil
  • 2 eggs
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt

Berry filling:

  • 2 1/2 cups frozen mixed berries
  • 1/2 cup tart cherry juice (can sub another juice or water)

Lemon Cashew Cream:

  • 1 cup cashew soaked for 2+ hours in hot water
  • 1/2 cup water
  • 2-3 tbsp maple syrup
  • 1/2 lemon juiced
  • 1 tsp lemon zest
  • pinch of salt


In a shallow pan heated to medium-high heat, add frozen berries and tart cherry juice.  As the berries start to defrost and reduce, mash the berries in the pan until they are broken up.  Reduce the berries and juice until it becomes a thick, jam-like consistency.  Pour berry mixture into the cooked pie crust.  Cook pie in the oven for 12-15 minutes.  Allow the pie to cool on the counter and then place in the refrigerator for the filling to set for 2 hours.


Set oven to 350 degrees while you prep the pie crust.  In a large bowl combine coconut flour and melted coconut oil together first.  After thoroughly combined, add eggs, maple syrup and pinch of salt.  Press pie crust into a 9 inch pie dish, ensuring the coconut flour mixture is compact.  Create the edge of the pie crust by pressing the mixture onto the sides of the pie dish.  Prick the dough with a fork and bake in the oven for 10-15 minutes.  Do not over cook as it can begin to crack.  It will have time to brown and crisp after the filling is added.

While the pie cool,drain the cashews and place in a food processor with the water, maple syrup, lemon juice and zest, and pinch of salt.  Blend on high until creamy and smooth.  Add water by the tablespoon if thick.  Taste the cream and adjust for lemon and sweetness.

Serve pie with cashew cream and a fresh sprinkle of lemon zest.



2 thoughts on “Berry Pie with Coconut Flour Crust with Lemon Cashew Cream

  1. I can’t wait to have another slice of this pie! My favorite part was the crust, the texture was a pleasant surprise.

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