Paleo fresh blueberry pie is light and refreshing, perfect for a summer party! Use freshly picked berries and top with coconut whipped cream for the best summer dessert!
Preheat oven to 350°.
In a medium mixing bowl, add crushed pecans, coconut oil, coconut flour, sea salt, and vanilla. Mix thoroughly.
Press into an un-greased pie plate firmly on the bottom and up the sides of the plate.
Bake for 10-12 minutes until pecans are fragrant. Set aside to cool completely before filling.
In a glass measuring cup, add the juice from the 2 lemons (~1/2 cup). Then fill up with cold water to make 2 cups total. Pour the lemon juice and water into a small mixing bowl.
In another small bowl, mix unflavored gelatin and Stevia. Gently shake the Stevia/gelatin mixture over the lemon juice/cold water and allow to bloom for several minutes.
Bring 1.5 cups of water to boil then stir into bloomed gelatin. Stir in the lemon zest from the 2 lemons at this time too.
Put the mixing bowl in the refrigerator to partially set before completing the pie. Check every 45 minutes or so. Around the 2 hour mark, it should be slightly thick and beginning to stick to the sides of the bowl.
Place the blueberries in a large mixing bowl and gently stir in the gelatin to coat.
Using a slotted spoon, gently scoop blueberries into the pecan pie crust. Gently move the blueberries around as you add to make them at tight together as possible.
When all the blueberries are arranged in the pie pan, spoon the remaining gelatin over the blueberries to fill any gaps. Fill as many holes as possible without allowing the gelatin to ooze over the sides of the pie pan. You will have gelatin left over.
Chill in the refrigerator for at least 8 hours, overnight for best results.
Serve cold with coconut whipped cream. Enjoy!
This recipe has 25 carbs per serving.