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🍰 Blueberry Pie with Chocolate Base

300 kcal · 30 min · 4 servings

Ingredients

• almonds, chopped 50 g
• butter 80 g
• couverture, dark chocolate 50 g
• organic limes 1 pc.
• butter cookies 170 g
• blueberries, frozen 250 g
• brown sugar 50 g
• cornstarch 40 g
• water 25 g
• skyr, plain 500 g
• powdered sugar 80 g
• vanilla extract 1 tsp
• whipping cream 200 g
• San-apart 7 tsp
• blueberries, fresh 300 g

Instructions

1. 1. Toast the chopped almonds in a small pan without fat until they turn slightly brown.
2. 2. Add the butter to the hot pan and let it melt.
3. 3. Turn off the heat.
4. 4. Chop the dark chocolate and add it to the pan so it melts in the residual heat.
5. 5. Grate the lime zest.
6. 6. Crumble the butter cookies finely in a large bowl.
7. 7. Mix the melted chocolate-butter mixture, the lime zest, and the cookie crumbs thoroughly.
8. 8. Place a 20 cm diameter cake ring on a baking sheet lined with parchment paper.
9. 9. Fill the cookie mixture into the ring and press it firmly at the bottom.
10. 10. Mix the frozen blueberries with cane sugar, cornstarch, and water in a pot.
11. 11. Bring the mixture to a boil until it thickens.
12. 12. Transfer the blueberry filling to a bowl and let it cool to lukewarm.
13. 13. Mix the skyr with powdered sugar and vanilla extract.
14. 14. Slowly stir the cream into the skyr mixture.
15. 15. Whip the cream stiff using a stabilizer (e.g., Sanapart).
16. 16. Take the cookie base out of the refrigerator.
17. 17. Pour the cooled blueberry fruit filling into the center of the base, leaving a border free.
18. 18. Spread the cream cheese mixture evenly over the blueberry layer.
19. 19. Place the pie in the refrigerator for about 4 hours.
20. 20. Tip: For a firmer pie, you can place it in the freezer for 2 hours.
21. 21. Place the pie on a cake plate.
22. 22. Carefully remove the cake ring.
23. 23. Decorate the pie with fresh blueberries.

Nutrition per serving

• kcal: 300
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 28 g