This Blueberry Granola Custard pie has a twist of crunchiness mixed in with this creamy, smooth custard filling. I usually don't make pies since they always turn out really sweet and that really messes up with my blood sugar. Although, for diabetics this pie may be a little sweet, you'll be satisfied and needing more!
Preheat oven to 400 degrees.
Mix sour cream, sugar, all purpose flour, vanilla extract and salt in a large bowl until it looks custard like.
Next gently mix in the blueberry, being conscious of not squishing them.
Place the filling inside of the readymade crust.
Bake this in the pre-heated oven for 25-30 minutes.
For the granola topping:
Combine brown sugar and all-purpose flour in a medium bowl.
Next, mix in butter and fold in the chopped pecan until it looks sticky-like.
Bake the topping for 25 minutes.
Smooth the granola topping on the pie.
(Optional) I added bread crumbs for design.
For whipped cream:
Its the same recipe as last time!
- half stick unsweetened butter
- 1/3 box of 8oz cream cheese spread
- 8oz cool whip
- 1 tsp vanilla
- 1/3 cup of heavy cream
INGREDIENTS:
1 cup sour cream, I used breakstone (8oz)
3/4 cup sugar (diabetics, you can use truvia or Splenda)
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 ready-made pie crust
2 1/2 cups or 1 small box of blueberries
GRANOLA TOPPING:
1/2 cup of brown sugar (or natural sweetener)
1/3 cup or all-purpose flour
1/4 cup butter
1/2 cup of finely chopped pecans
WHIPPED CREAM:
- half stick unsweetened butter
- 1/3 box of 8oz cream cheese spread
- 8oz cool whip
- 1 tsp vanilla
- 1/3 cup of heavy cream