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.  🙂
 
Print Recipe

Paleo Berry Custard Pie

Servings: 8
Calories: 204kcal

Ingredients

For the Crust

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

For the Custard Filling

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

For the Topping

  • 3/4 cup berries fresh or frozen

Instructions

  • Preheat the oven to 350ºF.
  • Grease a 9" pie dish with fat of your choice (I used leftover melted butter from the crust).
  • 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.
  • Bake for 6 minutes, then remove from the oven.
  • While the crust bakes, combine the filling ingredients in a large bowl, whisking until smooth.
  • *Place the berries in a small bowl, heat for 30 seconds, and smash with a fork.
  • Pour the filling over the crust, top with berries, and use a knife or small spoon to swirl over the top.
  • Bake the pie for 20-25 minutes, or until the filling is "set" (jiggles just slightly when the dish is shook).
  • Allow the pie to cool completely, transferring into the refrigerator once it reaches room temperature.
  • Once chilled, slice & serve!

Notes

  • 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.
 

Nutrition

Calories: 204kcal | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 158mg | Fiber: 1g | Sugar: 14g | Iron: 1mg
Filed   Desserts