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Time: 1h00

Chocolate-Covered Katie
Makes one 8½-inch pie (12 servings)

per serving
Calories 180
Fat 18 grams
Fiber 3 grams
Carbs 5.5 grams
Protein 1.5 grams
Weight Watchers PointsPlus Value 5

Posted by Grand Central Publishing • Published 5th April 2015 • See Grand Central Publishing's 6 projects » © 2024 Katie Higgins / Grand Central Publishing · Reproduced with permission. · Recipes from CHOCOLATE COVERED KATIE by Katie Higgins. Copyright 2015 (c) by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved. Photography by Lara Ferroni.

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KelliDroze added Blueberry Silk Pie to Sweet 18 Apr 01:01
Emma H. favorited Blueberry Silk Pie 13 Apr 20:34
jade.owen.338 added Blueberry Silk Pie to Other food 12 Apr 19:19
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Grand Central Publishing published her project Blueberry Silk Pie 05 Apr 06:00

Step 1
In a medium bowl, cover the macadamia nuts with water and soak for 6 to 8 hours. Drain completely.
Step 2
Combine the nuts and all remaining ingredients except the crust in a high-powered food processor or Vitamix.
Step 3
If using stevia, add 3 tablespoons water.
Step 4
Process until the ingredients are completely smooth.
Step 5
Transfer the filling to the prepared pie crust, smooth the top of the pie, and freeze at least 6 hours, until firm.
Step 6
Top with Coconut Whipped Cream and fresh blueberries if desired. Refrigerate leftovers in a covered container for up to 5 days, or freeze for up to a month.

If freezing, thaw the pie for 20 minutes, or until it once again has a smooth texture, before slicing and serving.