What could be healthier than blueberries and pistachios? I discovered a wonderful dessert that uses two healthy ingredients along with a bit of sugar making it a healthy guilt free dessert. I found this dessert on Setton Farms and decided to make these pretty mini pies for 4th of July. This recipe is so easy to make and I love that you use a cupcake pan for the mini pies. I made some substitutions from the original recipe and was very pleased with my version of the recipe. I used graham crackers crumbs for the base instead of the pie crust and just served my pies in these pretty silicone cupcake molds. I also used the graham cracker crumbs for the streusel topping. The Setton Farms Blueberry Coconut Pistachio Chewy Bites give the dessert a wonderful nutty taste with a bit of crunch. These tasty Bites also give this dessert a healthy dose of protein, potassium, and antioxidants. Win, win, win! I include the original recipe and picture just in case you want to make it with the pie crust. I include my substitutions at the end of the recipe.
My boys and I just love snacking on these Blueberry Coconut Pistachio Bites. They are the perfect healthy pocket snack! I just love that these delicious bites are individually wrapped.
Personal Blueberry Pistachio Pie with a Streusel Topping
Personal Blueberry Pistachio Pie with a Streusel Topping
Yields 8 personal pies
Filling Ingredients:
10 oz fresh or frozen blueberries
2 teaspoons maple syrup
2 tablespoon organic evaporated cane sugar
Zest of half a lemon, plus 1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon sea salt
1 tablespoon arrowroot powder
1 tablespoon organic flour
1 bag Setton Farms Blueberry Coconut Pistachio Chewy Bites, divided
1 pre-made pie crust, thawed and flattened- see notes for making a graham cracker crust
Streusel Topping Ingredients:
½ cup organic flour
2 tablespoons evaporated cane sugar
¼ teaspoon sea salt
¼ teaspoon ground Ceylon cinnamon
¼ cup vegan butter
Directions:
Preheat oven to 375°.
Cut out 3-inch circles of crust from the dough and gently place in greased cups of a cupcake pan. Set aside.
Place blueberries in a large bowl. Combine with maple syrup, sugar, lemon zest and juice, vanilla extract, sea salt, arrowroot, and flour. Gently toss to coat. Dice 4 Setton Farms Blueberry Coconut Pistachio Chewy Bites and fold into mixture. Set aside.
In a large bowl, using a pastry whisk, combine flour, sugar, sea salt, cinnamon and vegan butter. Mix until coarse and crumbly. Dice 2 Setton Farms Blueberry Coconut Pistachio Chewy Bites and fold into mixture, until just combined.
Add blueberry mixture to each pie and top with topping. Place cupcake pan on a large walled sheet pan to catch any runoff.
Bake for about 35-38 minutes or until golden brown and bubbling in center. Let cool in pan for about 15-20 minutes, then transfer to a cooling rack to cool completely.
Notes:
Graham cracker crust modification recipe
1 cup graham cracker crumbs
1/4 cup butter, melted
1 tablespoon sugar
In a small bowl toss together graham cracker crumbs, butter, and sugar. Reserve about 1/2 cup of the crumb mixture for the topping. Press the remaining crumb mixture, about 1-2 tablespoons, into the bottoms of the silicone cupcake liners that are placed into a cupcake pan. Chill this in the freezer while preparing the filling. Once filling is done pour it into the cupcake liners. Then add 2 diced Pistachio Bites to the remaining graham cracker crumb mixture and top the blueberry pies with this mixture before baking.