Paleo Berry Custard Pie

If you get your hands on some extra berries any time soon, you've got to try this recipe!  Its cool creamy layers have been on my mind since I first made it, and I am SO excited to share it with you.

I created this pie on a whim in honor of the 4th of July.  The creamy custard from my Paleo German Chocolate Cake Bars was my inspiration~ and it complimented my red & blue berries perfectly.  I then came up with this buttery crust (which took a couple of tries...not going to lie), and LOVED how it turned out, especially with such simple ingredients.

For the berries, I decided to smash them up a bit.  I think it looks pretty & it gives a fun textured layer over top of the custard.  You could also leave them whole, and place them around the pie in a pattern to make it extra fancy.  It would taste just as delicious!

I also incorporated some collagen into this recipe, because "Why not!?"  It ups the protein factor and doesn't alter the flavor at all.  

I hope you give this one a try!  Let me know & share a picture on Instagram if you do.  :)

For the Crust
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/4 cup shredded coconut
  • pinch of sea salt
  • 1/4 cup grass-fed butter or ghee, melted
  • 1 egg white (yolk reserved for the filling)

For the Custard Filling
  • 7 oz canned coconut milk (either full fat or "light" will do)
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 1 egg + 1 yolk
  • 1/2 cup collagen peptides*

For the Topping
  • 3/4 cup berries, fresh or frozen

  • 9" pie dish

  1. Preheat the oven to 350ºF.
  2. Grease a 9" pie dish with fat of your choice (I used leftover melted butter from the crust).
  3. Combine the crust ingredients with a fork (don't forget to save your yolk!), then spread into the pie dish.  Press the crust up on the sides enough to hold in the filling.
  4. Bake for 6 minutes, then remove from the oven.
  5. While the crust bakes, combine the filling ingredients in a large bowl, whisking until smooth.
  6. *Place the berries in a small bowl, heat for 30 seconds, and smash with a fork.
  7. Pour the filling over the crust, top with berries, and use a knife or small spoon to swirl over the top.
  8. Bake the pie for 20-25 minutes, or until the filling is "set" (jiggles just slightly when the dish is shook).
  9. Allow the pie to cool completely, transferring into the refrigerator once it reaches room temperature.
  10. Once chilled, slice & serve!

  • I recommend the Collagen Peptides from Vital Proteins!
  • Feel free to skip step 6, and simply place the whole berries around the top of the filling.  I just like the look & texture when they're smashed a little.

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