Blueberry Silk Pie

Chocolate-Covered Katie

Posted by Grand Central Publishing

About

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

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You Will Need (7 things)

  • 1 ½ cup Raw Macadamia Nuts
  • 2 cup Blueberries
  • 3/10 cup Melted virgin Coconut Oil
  • 1 ½ tsp Pure Vanilla Extract
  • 1⁄8 tsp pure Stevia extract or 1⁄4 cup sweetener of choice
  • 1⁄8 teaspoon Salt
  • Oatmeal Cookie Pie Crust or prepared Pie Crust

Steps (6 steps, 60 minutes)

  1. 1

    In a medium bowl, cover the macadamia nuts with water and soak for 6 to 8 hours. Drain completely.

  2. 2

    Combine the nuts and all remaining ingredients except the crust in a high-powered food processor or Vitamix.

  3. 3

    If using stevia, add 3 tablespoons water.

  4. 4

    Process until the ingredients are completely smooth.

  5. 5

    Transfer the filling to the prepared pie crust, smooth the top of the pie, and freeze at least 6 hours, until firm.

  6. 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.