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This has been my year for fruit blessings. It is either growing abundantly around me or others are sharing them with me and for that I am mightily blessed and appreciative. I have related this story before, I think… but every time I see blueberries I think of it so I will tell it once more (short version). Several years ago while Bob and I were living in Alaska, I bought a 2 lb container of beautiful, plump blueberries. We had a hour drive ahead of us so we decided to snack on them while we drove homeward bound. I set the container between us. All was good. I got caught up in sharing a story with Bob and as usual, my hands were flailing around, because without hand gestures, how can one tell a story?? Anyway, my hand hit the corner of the blueberry container and within seconds, Bob was showered with 2 lbs of purple orbs. He was driving, concentrating on the road. I shrieked but he just remained calm, smiled with his attention on the road and continued to eat blueberries, picking them from the dash, between his legs, in the folds of his shirt… you name it. What a man! He is just too cool. :)
Moving on to the making of this cheesecake. I must say that I just love deep dish cheesecakes and pies. A dessert with height is just something to admire. So for this recipe I used my 9″ deep fluted (3.9″ tall) quiche pan. After pouring the filling into the crust, I was left with about 1/4″ of space between the top of the filling and the top of the crust. This is where I filled it in with the blueberry sauce. If you don’t have the deep fluted quiche pan, I recommend using a 9″ Springform pan so you can get the height.
For the topping I whipped some canned coconut milk because I wasn’t able to get any Young Thai Coconuts locally. I provided a link below of the brand that I used. You can make a raw version with the Young Coconuts. Again, there is a link below for that. Or you can skip it all together. I also used some stevia to brighten the sweetness level without adding more sugars. You can omit this and use any sweetener that you like.
Blueberry sauce layer: yields 3 cups
Coconut whipped frosting:
Prepare the Filling:
Blueberry sauce layer:
Coconut Whipped topping:
After creating the blueberry sauce, spread it on the pie taking
it up the edge of the pie, being careful not to go over the edge. Place in fridge.
After chilling in the fridge, the color darkened and created a little juice
around the edges. The sauce also firmed up making it easy to frost.
Place the frosting in the center of the pie and gently spread it evenly across
the pie, taking it up but not over the edge.
Decorate the top of the pie. I used fresh blueberries and lavender buds.
Ooooh, that first cut. I have been doing this for years, but the first cut ALWAYS
makes me nervous. :) The pie here had defrosted in the fridge so it was soft. You
can serve this pie frozen as well. A knife ran under hot water in between cuts will
help you make clean cuts.
First cut… not so bad. :)
I love the flecks of blueberries in the batter, the blueberry sauce layer and the
light and fluffy layer of the coconut frosting!
These are my taste testers… Marcos on the far right with his 3 of his boys. See that
beautiful path running between them? They have been working hard creating that!
They do amazing work and I really enjoy having them here. Great talent, funny, kind
and they like my food… what’s not to like? hehe When I asked Adan on the far left
what he thought of the dessert, he crouched to the ground and jumped.
That was his way of saying he loved it.