Sugar-Free Blueberry Lemon Pie
ingredients:
your favorite 8-9" pie crust, baked ...
lemon custard layer:
2 eggs
1/4 cup evaporated skimmed milk
1/2 cup (about 12) pitted dates
1 teaspoon lemon extract
blueberry layer:
3/4 cup fruit-sweet blueberry syrup or jam
1/4 cup cornstarch
dash lite salt (or regular salt)
1/2 cup water
3 cups fresh, rinsed and drained blueberries
instructions:
lemon custard layer:
In food processor or blender, beat together dates and one egg, adding
the second egg separately. Purée for several
minutes, until smooth. Stir in evaporated milk and lemon extract by
hand; then beat an additional minute or two until
smooth.
Spray 9" pie pan with non-stick cooking spray. Pour egg mixture into the
pan. Bake at 350 degrees for 8-12 minutes,
just until congealed. Remove lemon custard from the oven, and slide it
onto the baked pie crust, so the entire crust is
evenly covered.
blueberry layer:
Stir water and cornstarch until smooth. In a saucepan, mix together
syrup, cornstarch mixture, and salt. Heat on medium
high, stirring constantly. Bring to a boil for about one minute, until
congealed and smooth; it will also darken. Fold in
blueberries, and then spoon over custard, and spread evenly to fill the
crust. Serve chilled or at room temperature.