Mango Limeade Pie
|1 1/2||cups graham cracker crumbs (from 12 cracker sheets)|
|1||tablespoon Stevia In The Raw®|
|6||tablespoons olive oil|
|1/4||cup Stevia In The Raw®|
|2||cups mango nectar|
|1||cup fresh lime juice|
|4||tablespoons unsalted butter, cut into small pieces|
|2||cups fresh raspberries and blueberries|
Preheat oven to 350˚F. In a 9” pie pan, combine graham cracker crumbs with olive oil and mix well. Press crust evenly on bottom and up sides of pan. Bake until golden brown and set, about 10-12 minutes. Let cool completely.
Meanwhile, in a medium saucepan whisk together cornstarch and Stevia In The Raw®. Whisk in mango nectar, lime juice, and eggs until smooth. Cook over medium heat, stirring constantly with a spatula, until thickened and the curd coats the back of a spoon, about 10 minutes. Stir in butter until melted. Pour mixture into crust and refrigerate to chill completely. Just before serving, top with raspberries or blueberries.
Per serving (1 slice): 270 calories, 17g fat (5g saturated fat, 0g trans fat), 28g carbohydrates, 4g protein, 1g dietary fiber, 100mg sodium, 12g sugar