Recipe by Lucky Leaf
"This simple, no-bake pie has a creamy blueberry and cream cheese filling in a graham cracker crust."
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1 (21 ounce) can
LUCKY LEAF® Premium Blueberry Pie Filling
graham cracker crust for a 9-inch pie
1 (8 ounce) package
cream cheese, softened
frozen whipped topping, thawed
toasted coconut flakes (divided)
Really good! I used low fat cream cheese, reduced fat graham crust and stevia sugar mixture. Instead of cool whip, I made my own topping with non fat powdered milk, cold water, lemon juice and stevia sugar mix.(Recipe was on my box of powdered milk). I also left out the coconut. It came out well and hopefully reduced the fat, sugar and calories.
Very good flavor and easy to make! I followed the recipe exactly except I make my own blueberry pie filling. For the filling I used 3 cups frozen blueberries, 1/4 cup flour, 1 cup sugar, 1 Tblsp butter, and 1 tsp cinnamon; cook over medium heat until thickened and continue to cook for 1 minute to cook the flour. Cool completely before adding to the cream cheese mixture. The pie turned out fantastic!!
thinking about trying this.. Instead of the cream cheese is it possible to use wihpped cream or anything else?
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Blueberry Cream Pie with Toasted Coconut
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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It's creamy, it's coconutty, it's perfect. Enjoy.
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