- 1 pre-baked graham cracker pie crust (or make your own pie crust if you like, personally I am not good at making crusts).
- 1 cup (or so) of fresh blueberries (enough to fill up the crust)
- 2 tblsp of sweetener (I prefer Erythritol, but Sugar or Splenda will work as well)
- 2 medium-sized eggs
- 1/2 cup of sour cream
Fill the pie crust to the brim with blueberries and sprinkle with 1 tblsp of your sweetener of choice. Bake at 400F for 20 minutes.
About 5 minutes before the pie is half-done (15 min after you being to bake), mix the 2 eggs, sour cream and last tablespoon of sweetener together. At the 20 minute mark, take the pie out of the oven and pour the cream mixture onto the pie.
Place the pie back into the oven at 400F, for another 20-30 minutes (until a toothpick comes out of the center clean and the edges are golden brown). Let cool for 30min – 1 hour before serving.