Blueberry Silk Pie

Chocolate-Covered Katie

https://www.cutoutandkeep.net/projects/blueberry-silk-pie • Posted by Grand Central Publishing

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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

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

3. If using stevia, add 3 tablespoons water.

4. Process until the ingredients are completely smooth.

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

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.