A slice of this pie looks beautiful on a plate and tastes exquisite. I love pies.  I sometimes wonder why then I have so few on my website.  It's time to change that!  I think part of it is fruit pies themselves tend to be rather carby, plus strawberries give me migraines.  Raspberries are expensive and not easy to come by, apples, peaches and pears are too carby, so fruity pies are not something I make very often.  It's very good and I have made it with strawberries instead of blueberries.  This recipe is in Low-Carbing Among Friends, Volume 1, page 76.

Single Piecrust  (see below)
1 cup ricotta cheese (250 mL)
5 oz regular cream cheese (150 g)
Liquid sweetener to equal 1/cup sugar (125 mL)
2 tsp lemon juice (10 mL)
Blueberry Topping:
13/cups frozen blueberries, (425 mL)
1/cup water (125 mL)
Liquid sweetener to equal 1/cup sugar (50 mL)
3/tsp Thickening Agent, OR 1/2 tsp xanthan gum (3 mL)
Garnish: Creme Fraiche or whipped cream (Click for recipe)

Single Piecrust:  Follow directions in recipe below.  Bake as directed.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth.  Add cream cheese, liquid sweetener and lemon juice; process until smooth.  Spread evenly over baked crust. 
Chill until firm.

Blueberry Topping:  In saucepan, combine blueberries, water, liquid sweetener and Thickening Agent.  Bring to boil and cook until blueberry sauce thickens.  Allow to cool slightly.  Pour topping over chilled cheese layer, leaving outer edge bare.  Refrigerate pie.  Later garnish with Crème Fraiche around outer edge of pie, if desired, or use the carrot cake frosting and pipe rosettes decoratively on the perimeter using a pastry bag and rose tip.

Variations:  Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.0 g Carbs)

Glazed Strawberry Cheese Pie:  Substitute frozen unsweetened strawberries. (6.4 g Carbs).

Yield: 10 servings
1 serving
210.0 calories
7.8 g protein
16.1 g fat
6.9 g net carbs

This is a lower carb and more substantial crust that tastes great.  People have used this to make savory empanadas or little fruit pies.  I have yet to do that, but will one of these days!

11/4 cups Gluten-free Bake Mix (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol (30 mL)
1 tbsp butter, softened (15 mL)
1/tsp baking soda (1 mL)
1/tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix, cream cheese, powdered erythritol, butter, baking soda and salt until mixed.  Form a ball with dough using your hands and cover with plastic wrap.  Chill dough about 1 hour or freeze for quicker chilling.

Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish.  Remove top sheet of plastic wrap.  Pick up sheet with dough and invert over pie dish. Remove plastic wrap.  Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough.  Patch dough where required.  A straight edge up the sides is practical.  Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust.  Bake in 350°F (180°C) oven 10 minutes.

Yield: 10 servings
1 serving
101.3 calories
3.1 g protein
8.3 g fat
3.2 g net carbs