refrigerater blueberry cheese pie, sugarfree
(1 RATING)
Fast easy and a family pleaser. My dad LOVES this.
No Image
prep time
40 Min
cook time
10 Min
method
---
yield
8 serving(s)
Ingredients
- CRUST
- 2 cups pecans coursely ground
- 3/4 cup splenda
- 4 tablespoons butter
- 1 pinch salt
- FILLING
- 12 ounces cream cheese, low fat if you like, room temp
- 8 ounces sour cream
- 1 cup splenda
- 2 teaspoons good vanilla extract
- 1/2 cup milk
- TOPPING
- 1 pound blue berries, fresh or frozen
- 1 cup splenda
- 2 teaspoons minute tapioca
- 3 tablespoons water
- 1/4 teaspoon freshly grated nutmeg
How To Make refrigerater blueberry cheese pie, sugarfree
-
Step 1For crust combine all ingredients and press evenly into a 9 inch pie pan.
-
Step 2bake crust at 350 for 10 to 12 minutes. then cool completely
-
Step 3for filling combine all ingredients. Pour into prepared and cooled crust
-
Step 4Put filled crust into the fridge to cool and set. At least an hour.
-
Step 5for the topping combine all ingredients in a medium sauce pan. Cook over medium low heat.
-
Step 6cook until thickened. remove from heat and pour into a heat proof bowl to cool completely.
-
Step 7When cool pour topping over refrigerated pie base. Serve cold
-
Step 8Get a piece fast because it won't last!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes