HG's True Blueberry Pie

By sunitagt

Serving Size: 1 slice (1/8th of pie)
Calories: 120
Fat: 3.5g
Sodium: 168mg
Carbs: 25g
Fiber: 5.5g
Sugars: 8.5g
Protein: 1.5g

PointsPlus® value 3*

Ingredients

• Crust
• 1 cup Fiber One Original bran cereal
• 2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
• 3 tbsp. sugar
• 1/4 tsp. cinnamon
• 1/4 cup butter
• Filling
• 2/3 cup sugar
• 3 tbsp. cornstarch
• 1 tsp. lemon juice
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 4 cups blueberries
• Whipped cream

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray a pie pan with nonstick spray.

2. To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.

3. In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

4. Bake until firm, about 10 minutes.

5. In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/2 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir. Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes.

6. Carefully transfer filling to the pie pan. Let pie cool and set, about 1 hour.

7. Refrigerate until chilled, about 1 hour. Slice and enjoy!