Ingredients:

  • 1.5 cups Low-fat graham cracker crumbs
  • 2 tbsp Egg whites
  • 1 tbsp Melted grass-fed butter
  • 1 tbsp Stevia
  • 2 cups 0% Plain Greek yogurt
  • 4 oz Light cream cheese, softened
  • 0.33 cup Agave nectar
  • 1 tsp Pure vanilla bean paste
  • 1 tbsp Lemon zest
  • 2 cups Fresh or frozen wild blueberries
  • 2 tbsp Fresh lemon juice
  • 1.5 tbsp Cornstarch
  • 2 tbsp Water

Instructions:

  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, egg whites, melted butter, and stevia in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into a 9-inch glass pie plate. Bake for 8–10 minutes until the edges are mahogany-colored. Remove from oven and let the crust cool completely.
  3. In a high-speed blender or using an electric hand mixer, whip the strained Greek yogurt, softened light cream cheese, agave nectar, vanilla bean paste, and lemon zest until smooth and velvety.
  4. Pour the cream filling into the cooled crust and spread evenly with a silicone spatula.
  5. In a medium heavy-bottomed saucepan, combine blueberries and lemon juice. Bring to a low simmer. Dissolve cornstarch in 2 tablespoons of cold water and stir the slurry into the berries.
  6. Continue to cook the blueberry mixture until thickened into a coulis. Remove from heat and let it cool slightly before pouring over the cream layer.
  7. Refrigerate the pie for at least 4 hours to allow the proteins and starches to set firmly for clean slicing.