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5 from 1 vote

Crustless Blueberry Pie

A more light and easy adaptation of the classic blueberry pie, interpreted after a traditional Transylvanian dessert named Lichiu. Made with semolina and loads of wild blueberries for a vibrant color and more antioxidants.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Vegetarian
Servings: 8
Author: The Awesome Green


  • 2 cups unsweetened almond milk
  • 1 cup full fat coconut milk refrigerated until thick
  • 1 cup semolina flour
  • 2 tbsp coconut sugar
  • 2 cups blueberries fresh (I used the wild variety for a brighter color, but conventional blueberries work just fine)
  • 3 organic eggs
  • 1/4 tsp sea salt
  • Almond flakes to garnish


  • Preheat the oven to 175 C/ 346 F.
  • Mix the the almond milk and sugar into a medium sauce pan over medium heat, and just before starting to boil turn the heat to low and gradually add the semolina flour, mixing continuously.
  • Cook over low heat for 4 minutes, stirring frequently, then remove and set aside to cool.
  • Beat the eggs with a fork, and add them to the cooled semolina mixture.
  • Add the coconut milk too, add the sea salt and whisk to incorporate.
  • Transfer the batter into a 10" removable bottom baking pan, and top with the blueberries, pressing down them with a spatula into the batter.
  • Bake for 30 mins then remove and set aside to cool.
  • Garnish with almond flakes, cut into slices and serve.