Lemon Cream Cheese Pie w/ blueberry topping

This reminds me of the pie recipe made from sweetened condensed milk and lemon juice--only much better--Because this one is sugar free!

you will need a prepared crust--recipe follows


Filling:
1 1/2 cups heavy cream
4 egg yolks
8 oz cream cheese, softened
1/3 cup lemon Juice
30 drops liquid splenda or other sweetener ( 1 1/2 cup sugar equivalent)
1/4 cup xylitol or erythritol
1 1/4 tsp unflavored gelatin

sprinkle gelatin into 2 tablespoons of cold water in a small bowl; allow to soften about 10 min while you prepare the cream.

Whisk the egg yolks in separate medium sized bowl ( large enough to contain the whole amount of cream) set aside

Soften the cream cheese in it's own bowl and beat or whisk until it is lump free and fluffy. Set aside

Heat the cream plus sweeteners in a heavy medium sized saucepan on the stove top to just under boiling--(about 180 degrees on an instant read thermometer) SLOWLY add the hot cream to the egg yolks a bit at a time whisking the whole way till all combined then return the cream and egg mixture to the heat. heat and stir until mixture thickens slightly and temperature returns to 180. This takes just a minute or two. (I usually go by the steam rising from the cream: the mixture starts steaming well just before it boils--that's when you're done. . You can also test by dipping a metal spoon in it -- if the cream coats the back of the spoon and if your finger can make a track through the cream that doesn't run back together --it's done.)

You are just trying to cook the eggs through to avoid any issues of Salmonella etc. The thickening comes more from the gelatin, so don't get too wrapped up in whether it is thickened or not--as long as it is well heated , that's fine.

Take the cream/egg mixture off the heat and add the softened gelatin to it. Stir for several minutes until the gelatin is well melted and thoroughly incorporated into the cream. Add the lemon juice. ( if the egg mixture has cooked too long or at too high a temp it may curdle slightly and be lumpy--just run it through a fine mesh strainer to eliminate the lumps and all is well..no need to start over unless you have gone so far as to have scrambled eggs instead of custard!))

Now, slowly whisk the cream mixture into the softened cream cheese. at this point you can pour the filling directly into the pie shell and chill, but I like to allow the filling to cool and thicken a bit first. Put it into the fridge and stir occasionally as it cools. Or put the bowl with the filling in it into a larger bowl of ice water and cool it that way--again stirring every few minutes 'til it is cool and slightly thick. ( the filling doesn't go into the water--just the bowl sits into it. Just wanted to make sure that's clear!!) then pour into the cooled pie shell and chill several hours.

Blueberry Topping
2 cups fresh or frozen blueberries
1/2 cup water
2 tablespoons xylitol
12 drops liquid sucralose sweetener ( 1/2 cup sugar equivalent)
1 tsp unsweetened gelatin

sprinkle gelatin over 2 tablespoons of cold water and set aside.

put the remaining ingredients into a medium sized saucepan. Heat to boiling, stirring occasionally. boil until all berries are popped and mixture is more sauce than berry. Remove from heat, pour into a bowl then add the softened gelatin and stir 'til well combined--at least a minute. chill berries several hours.
Put the berry topping on the pie just before serving.

"Crumb" Crust

1 1/2 cups almond flour
5 Tablespoons melted Butter
2 Tablespoons Oat flour
1/4 cup poly dextrose
2 T xylitol
6 drops liquid splenda or other sweetener( 1/4 cup sugar equivalent)
1 egg white, slightly beaten

Mix together either by hand or in a food processor. Press evenly into bottom and up sides of a 9 inch pie pan. bake at 350 for 10 min. Take out of oven allow to cool slightly then brush all over with beaten egg white. Put back into oven for about 5 min to set the egg white. cool completely before adding pie filling