Blueberry Cream Pie
|9 inch baked pie crust||1 (Thoroughly Cooled)|
|All purpose flour||4 Tablespoon|
|Low fat milk||3 Cup (48 tbs)|
|Granulated fructose/3 teaspoons (8 packets) sugar substitute||5 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Fresh blueberries||2 Cup (32 tbs)|
|Granulated fructose/2 packets sugar substitute||1 Tablespoon|
|All purpose flour||1 Teaspoon|
Buy a ready-made pie crust or bake a single pie crust.
In a small bowl, mix cornstarch, flour, and 1/2 cup of the milk.
Whisk together until smooth.
Transfer to a saucepan.
Add remainder of milk and egg yolks.
Whisk together and cook over medium heat, stirring constantly, until mixture boils.
Quickly reduce heat, continue to stir, and cook for 5 minutes more.
Pudding should be thick.
Stir in fructose.
Remove from heat.
Stir in vanilla and almond extracts.
Do a taste test and add more sweetener if needed.
Set aside to cool slightly.
The pudding will thicken when cooled.
In a bowl, add 1 cup blueberries, fructose, and flour.
Stir together gently with a large spoon.
Microwave on high for 45 seconds.
Remove from microwave oven.
Carefully mix in the rest of the berries.
Spoon half of the pudding into the pie crust.
Lightly place half of the blueberries evenly on top of the pudding.
Repeat for the second layer.
When the pie is thoroughly cooled, cover with plastic wrap and chill for 2 hours or more.
Try not to let the plastic wrap touch the filling because it will stick to it and make it messy.
Try covering it with an inverted pie plate that fits tightly.