I don't like blueberries. That's a step up from "I hate blueberries", which is where I was, but I'm trying to like them because of the whole antioxidant thing. I don't like the way they taste or feel in my mouth, but I can overcome it.
This pie recipe is one way to like bluebrries, though, and it can be made with anything besides blueberries -- make it with strawberry-rhubarb (which we had twice, yum), raspberries, peaches, any kind of fruit. It will be good.
And yeah, it's wheat-free :)
Gooey Blueberry Pie
1 cup ground-up walnuts (we use a food processor)
1 cup ground-up hazelnuts
a little salt
a stick of butter, melted
1 egg, beaten
1/2 cup coconut oil, melted
Mix together and press into a pie plate; bake at 350˚ for 30 minutes. Cool while you make the fruit layer.
Cream Cheese Layer:
8 ounces cream cheese, cut into small pieces
1/2 cup Splenda or whatever sweetener you like
1/4 cup half & half
Nuke the cream cheese in the microwave at 30 second intervals to soften it. Then, add the Splenda/sweeter and half & half and whip it with an electric mixer until it's the consistency of frosting. (You can set it on the back of the stove while the crust is cooking to keep it warm until you're ready to spread it, if you like.)
2 pints blueberries or other fruit (about 4 cups)
Juice of a lemon
1 1/2 cups Splenda or whatever sweetener you like
1 package unflavored gelatin
Cook all but the gelatin in a saucepan until it is smooth (looks like pie filling, sort of). Sprinkle the gelatin over it and mix it in, and let it cook a few minutes more.
Cool the crust for a few minutes, like 15 minutes or more. Spread the cream cheese mixture in the bottom of the crust. Pour in the fruit that you cooked. Cool completely, 3 or 4 hours. Top with whipped cream, if desired.