Vegan Blueberry Cream Pie (No-Bake)

Preparation:

1. Line the bottom of an 8” springform cake tin with parchment paper. Set aside. 

Make the blueberry filling:

1. To a small saucepan, add the blueberries, lemon juice, maple syrup and cornstarch. Mix to combine.
2. Place the mixture over a medium heat and stir as the blueberries begin to soften. Squash the blueberries with a wooden spoon so that a smoother compote forms. Continue to cook for a further 8 minutes over a medium-low heat. It should thicken by this point.
3. Pour the compote into a dish then let it cool fully in the fridge. In the meantime, we can prepare the other parts of the no-bake blueberry pie.

Make the crust:

1. In a high-speed blender or a food processor, add the Digestive biscuits or Graham crackers and blitz them for about 30-40 seconds so that fine crumbs form.
2. Melt the vegan butter inside a small saucepan over a low heat. Pour it into the blitzed cookie crumbs along with the salt then pulse again. The Digestive mixture should now have the consistency of wet sand.
3. Press your cookie crust mixture into the bottom of the lined baking tin with the bottom of a glass to make it nice and compact.
4. Place the base into the freezer to set while you make the filling.

Make the filling:

1. To the high-speed blender add all the filling ingredients except the agar-agar powder and the cold water. Blend until smooth.
2. Pour in the water into a medium-sized saucepan. Next, stir in the agar-agar powder until it dissolves completely.
3. Bring the agar-agar water to a boil and stir constantly for 2 minutes until the mixture has thickened just a little.
4. Immediately add the agar-agar to the cream filling mixture and blend again to combine.
5. Pour the cream filling into the lined springform tin. Add the blueberry compote to the surface of the filling and use a skewer or a blunt knife to swirl it in.
6. Place the cream pie into the fridge for at least 6-7 hours to set. 

Make the blueberry topping:

1. Just before the cream tart is ready to come out of the fridge, make the blueberry topping. To a small saucepan, add the blueberries, granulated sugar and lemon juice. Stir continuously for 5 minutes over a medium heat until the blueberries have softened slightly, and juice has been released and is almost covering the blueberries.
2. Drain the blueberry juice through a sieve then add it back to the pan. Transfer the blueberries to a separate bowl.
3. Cook the blueberry juice again in the saucepan over a medium heat until reduced and the consistency has thickened like syrup.
4. Pour the thickened blueberry juice over the softened blueberries in the bowl then stir together.
5. Take the tart out from the fridge then remove it from the tin carefully.
6. Let the blueberry topping cool a little then pour it over the chilled blueberry cream tart evenly.
7. Place the tart back in the fridge for a further 30 minutes.