SUGAR FREE BLUEBERRY PIE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Steps:

• Preheat oven to 350 degrees F.
• In bowl whisk together eggs, Swerve, sour cream and salt.
• Slowly whisk in lemon juice and lemon stevia.
• Pour filling into pre-baked pie crust.
• Place pie onto a baking sheet and cover around the crust with aluminum foil.
• Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
• Cool pie completely before adding topping.
• To make topping, place the water into a small saucepan and sprinkle over the gelatin.
• Heat on low stirring constantly until gelatin is dissolved. Set aside.
• Pour heavy cream into a stand mixer with vanilla stevia.
• Whip until peaks form.
• Slowly pour in the gelatin mixture.
• Spread this over the cooled lemon pie.
• Refrigerate 1 hour and up to a day, loosely covered.
• Top with lemon zest if desired when serving.