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
In a medium bowl, cover the macadamia nuts with water and soak for 6 to 8 hours. Drain completely.
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2
Combine the nuts and all remaining ingredients except the crust in a high-powered food processor or Vitamix.
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3
If using stevia, add 3 tablespoons water.
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4
Process until the ingredients are completely smooth.
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5
Transfer the filling to the prepared pie crust, smooth the top of the pie, and freeze at least 6 hours, until firm.
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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.