Blueberry Cream Cheese Pie

Prep Time
30 minutes

Yields
8 small slices, 6 larger pieces

Filling Ingredients

• One 8 oz cream cheese
• 1/2 cup of monk fruit powdered sugar (LaKanto Brand)
• 1/2 tsp of lemon extract or 2 drops of lemon essential oil
• 1 tsp vanilla flavoring
• A pinch of sea salt
• Add 2 cups of Tru whip (like cool whip but healthier)
• 2 Tablespoons of crushed pecans over the bottom of the crust (Diamond brand, gluten-free pecan crust)

Homemade Blueberry Topping

• One 10 oz bag of organic frozen blueberries
• 1 tsp vanilla flavoring
• A pinch of sea salt
• 2 drops of lemon essential oil or 1/2 tsp lemon extract (optional)
• 1 Tablespoon of maple syrup
• 1/4 cup of Whole Earth Monk Fruit
• Simmer for about 20 minutes, or until the blueberries are soft and tender. Remove from the heat.
• In a small bowl, mix 1½ teaspoons of potato starch with ½ tablespoon of water until smooth. Slowly stir this mixture into the cooked blueberries, stirring constantly, until the filling thickens slightly. If it’s too thin, add a bit more potato starch. If it becomes too thick, stir in a small amount of water to reach your desired consistency.
• Allow the mixture to cool completely before spreading it over the pie.
• Refrigerate several hours before serving.

Credit
From the kitchen of Rebecca Stewart