Cream Filling

  1. ⅔ cup water
  2. 1 teaspoon agar powder (1 tablespoon flakes)
  3. ½ cup cashew nuts
  4. ¼ cup honey
  5. ½ cup pineapple juice
  6. ½ teaspoon salt
  7. Water to equal 2 cups total mixture
  8. 1 cup frozen blueberries


  1. Make and bake a Crumble Nut Crust.
  2. Place water and agar in a saucepan and bring to a boil.  Reduce heat and simmer for 1-2 minutes.
  3. Place agar mixture in blender along with remaining ingredients, except extra water.  Blend for about 2 minutes until smooth.
  4. Turn off blender and add water to equal 2 cups total mixture.  Blend briefly to mix.
  5. Pour into baked 9 inch Crumble Nut Crust and place in refrigerator for 1 hour.
  6. After it sets up, make the surface rough by scoring with a fork (or topping will slide when served).
  7. Top the pie with 1 cup frozen blueberries and then coat with the Blueberry Topping and Glaze


4 thoughts on “Blueberry Cream Pie

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