Sometimes on a grey winter day we need a reminder that a warmer season will come around eventually. This blueberry raspberry pie has the taste of summer and will hopefully put a warm smile on your face.
Start with the berries. I used blueberries as a base and added raspberries for color and sweetness. All berries were frozen – it’s in the middle of winter here after all!
OK – so in a pie form:
- 200 g (7 oz.) blueberries
- 100 g (3.5 oz.) raspberries
- 75 g (5-6 tbsp.’s) coconut oil
- 50 ml (3 tbsp.’s) chia seeds
Since my berries were frozen, I placed the pie form in the oven to thaw. Once thawed – just mix around slightly with a spoon and then leave for about 30 minutes.
The chia seeds will soak up the fluid from the berries and make a more solid texture of them.
After about half of the 30 minutes, turn on the oven to 180 C (360 F)
And in a big bowl, separately mix:
- 1 banana – mash it
- 4 eggs
- 75 g (2.6 oz.) fresh cream cheese – like Philadelphia
- 50 ml (3 tbsp.’s) almond flour
When the 30 minutes are up, pour the banana-egg mixture over the berries. Take care to cover the berries more or less completely.
Sprinkle a handful or two of almond slices over the pie and then bake in the lower part of the oven for 25-30 minutes.
Now – I love this pie warm, almost straight from the oven, when the berries are still being a bit runny (like in the picture). Once cooled down – the pie gets more solid. Whatever you prefer.
I can imagine a dollop of whipped cream tastes more than lovely to this…