• Preparation
    20 minutes

  • Cooking
    12 minutes + 30 minutes 

  • Power
    350°F (180°C)

  • Quantity
    6 to 8 portions

The Caramel Blue Fairy(Blueberry pie)

I just love blueberries. My mother is always making blueberry pie… but I find hers a little too sweet. (Sorry mom!) Why do pies always have to be super sweet? So, I felt like concocting a recipe for a wholesome dessert that you can eat to your heart’s content GUILT FREE. A fresh tasting pie that won’t turn into a mess on your plate. Ta-dah! The Caramel Blue Fairy came and whispered her recipe in my ear. A fruit pie sweetened with caramel date puree… just to make it a touch more decadent.

My hubby LOVES my mom’s blueberry pie, so I’ll be honest: he was a bit reticent at first. He didn’t think my Caramel Blue Fairy could actually be amazing. In the end, he would have eaten the whole pie all by himself. Hahaha!

I’m going to let you in on another little secret: even if you don’t know how to make pies, you can make this pie without a hitch. A close relative of the Fairy-in-the-Fields, it’s super easy to make. What’s more, because it doesn’t contain any refined sugar, you can eat it for breakfast, lunch and dinner! Bon appétit!


  1. Preheat oven to 350°F.

  2. In a bowl, combine all the ingredients from the first section to make the crust.

  3. Lightly grease a pie pan, otherwise everything will stick.

  4. To make the crust, spread the mixture over the bottom of the pan and press down firmly. Set aside.

  5. Your challenge: to resist the temptation of tasting the mixture.

  6. Prepare the filling. In a saucepan, mix together the ingredients from the second section.

  7. Cook over medium heat for 12 minutes or until the fruit starts to break down.

  8. Remove from heat and stir in the ingredients from the third section.

  9. Pour the blue filling into the pie crust.

  10. Bake for 30 minutes.

  11. It’s going to smell like pure happiness, and everyone will be asking you for the recipe. You’ve got fairy fingers. Hahaha!

Storage (in a airtight container)

  • One week in the fridge.
  • Yes, it freezes well.


Graham cracker crust

  • 150 g (1/2 cup) Madame Labriski caramel date puree

  • 200 g (1 2/3 cups) graham cracker crumbs (or ground nuts)

    GLUTEN-FREE: substitute the graham cracker crumbs for ground almonds or cashew nuts.

The filling

  • 420 g (3 cups) frozen blueberries

  • 150 g (1/2 cup) caramel date puree

  • 2 tbsp. cornstarch

  • 3.5 g (1/2 pouch) gelatine powder or 4 g agar-agar powder

  • Optional:  50 g (1/4 cup) Skor caramel toffee bits