Blueberry Breakfast Pie

prep time:20 min
cook time:30 min
ready in:50 min
I am the stay at home Mother of two young boys, who has graduated from the nickname of Grain Nazi to that of Super Chef. We own a pizzaria and are active in our local agricultural community in the Pacific Northwest.
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  • 2 cups fresh (or thawed and drained frozen) blueberries
  • 4 eggs
  • 3/4 cup canned coconut milk
  • 3 tbsp maple syrup
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 tbsp coconut flour
  • pinch of salt
  • Oven @ 350, grease a 9" pie plate with bacon grease or lard. Pour blueberries evenly in greased dish and set aside.
  • In a medium mixing bowl, whisk together wet ingredients. Stir in coconut flour and salt, and pour mixture evenly over blueberries.
  • Bake on center rack for 30 minutes. When pie is done it will be puffed and browned, and won't give a jiggle when gently shaken (as you would some sauteing veggies). Cool for 10 minutes on a rack.
  • Slice and serve warm, or chill in the fridge and serve cold.Substitute 2 cups other berries or stone fruit as your local Farmer's Market has them available.