Blackberry Lemon Cream Pie (Paleo, Aip, Gluten-Free)

Tiger Nut Flour Pie Crust: Make and bake the Pie Crust right before you make the filling below. You may also use this Paleo AIP Pie Crust (or these Paleo GF Coconut Flour or Almond Flour-based crusts).

subheading: Filling:

1 cup coconut cream from the top half of a full-fat can of coconut milk (I use Native Forest brand.) Keep the watery milk that's under the cream, as it's used in this recipe.

3 Tablespoons lemon juice fresh (from 1 large lemon or 2 small)

3 Tablespoons honey

2 Tablespoons watery coconut milk (the watery milk leftover at the bottom of the coconut milk can after scooping off the cream), or plain water

4 teaspoons coconut oil refined is preferred, for its milder flavor

2 teaspoons tapioca flour (starch)

2 teaspoons gelatin <-Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.

a few drops lemon oil or the fine zest from half a large lemon

subheading: Blackberry Topping:

20 ounces frozen blackberries , fully defrosted, with juice measured out separately - should be ½ cup OR 2 cups fresh berries + ½ cup water

2 Tablespoons maple syrup or raw honey

1-½ teaspoons gelatin <-Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.

1 teaspoon vanilla extract

Directions at eatbeautiful.net

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