Description

A creamy and refreshing no-bake blueberry cream pie made without sugar. This light and flavorful dessert features a nutty crust, smooth blueberry filling, and fluffy whipped topping.

Ingredients

Crust

1 cup sunflower seeds, raw and unsalted

1 cup unsweetened shredded coconut

1/4 tsp salt

1/4 cup butter, softened

Filling

1 cup frozen blueberries

2 tbsp lemon juice

2.5 tsp agar-agar powder

2 tbsp water

16 ounces cream cheese (Cabot or Tillamook), softened

3/4 cup Swerve sweetener

1/2 tsp lemon liquid stevia

1 cup heavy cream

Topping

1/4 cup blueberry mixture (reserved from filling)

1 cup heavy cream

1/2 tsp vanilla liquid stevia

Instructions

1. Place all crust ingredients into a food processor and process until combined.

2. Grease an 8×8 square dish. Spread the crust evenly over the bottom, pressing down firmly.

3. Process blueberries and lemon juice in a food processor until chopped. Reserve 1/4 cup for topping.

4. In a small saucepan, add water and agar-agar. Heat and stir constantly until dissolved. Set aside to cool.

5. In a stand mixer, blend 3/4 cup blueberry mixture, cream cheese, Swerve, and lemon stevia until smooth.

6. Add heavy cream and whip for 2–3 minutes until fluffy. Slowly drizzle in agar-agar and mix until incorporated.

7. Pour filling over the crust and smooth the surface.

8. Whip the reserved blueberry mixture, heavy cream, and vanilla stevia until light and fluffy. Spread evenly over filling.

9. Refrigerate for 2–3 hours, or overnight, until set.

10. Decorate with fresh blueberries and lemon zest before serving if desired.

Notes

Net Carbs: 4g per serving.

This pie can also be made in a 9-inch round pie dish for about 12 servings instead of 16.

If you don’t like Swerve or stevia, replace with 1 cup of your preferred sweetener.

Topping sweetness can be adjusted to taste; start with less and add more as needed.

You may substitute sunflower seeds in the crust with almonds, pecans, or walnuts.

The pie can be made ahead and stored in the refrigerator for 3–4 days, or frozen in slices for later use.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American