BLUEBERRY PIE

by Jen
(Wyoming)

No one will know that this is a diabetic pie recipe!

1/2 cup Splenda
1/4 cup Sugar
1/4 cup All-Purpose White Flour, divided
1/4 cup Liquid Egg Substitute
2/3 cup Fat-Free Sour Cream
1/4 tsp Vanilla Extract
1/4 tsp Butter Flavor Extract
2 cups Blueberries
1 Frozen 9” Pie Shell
2 tbsp Brown Sugar Substitute
2 tbsp Chopped Walnuts
1 tbsp Margarine, softened
Preheat the oven to 400 degrees.

Mix sugar substitute, granulated sugar, 2 tablespoons of the flour, egg substitute, sour cream, vanilla and butter-flavor extract until smooth. Stir in the blueberries. Pour into the pie crust.

Bake on a baking sheet until the filling begins to bubble, about 25 minutes.

In a cup, using a fork, mix together the remaining 2 tablespoons flour, the brown sugar substitute, walnuts, and margarine. Break into fine crumbs and sprinkle over the pie.

Bake until the filling is bubbly and the topping is golden brown, about 10 minutes more.