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Blueberry Lemon Pie Recipe

Diabetic Friendly Recipe

Low in both fat and sugar, this delicious, company worthy blueberry lemon pie gets plenty of sweet goodness from fresh, sweet blueberries and a delicious lemon custard layer.

Blueberries for Blueberry Lemon Pie

Recipe Ingredients

1 of your favorite 8-9-inch pie crust, baked and cooled

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
1/2 cup water
3 cups fresh, rinsed and drained blueberries

Recipe Directions

Lemon custard layer:

In food processor or blender, beat together dates and one egg, adding the second egg separately. Puree 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 inch pie pan with non-stick cooking spray. Pour egg mixture into the pan. Bake at 350 degrees for 8 to 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.

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