Besides being a show stopper, this is my favorite pie!  I love it with strawberries or blueberries.  Delicious!  You can serve this pie to family and friends and feel confident that they will also enjoy it very much, even if they are not low-carbers! The Miracle Dough Pie Crust is incredibly tasty, works beautifully and tastes quite authentic.

Miracle Dough Pie Crust:

3 oz grated Mozzarella cheese (90 g)

2 oz cream cheese (60 g)

2 tbsp butter (30 mL)

1 tsp vanilla extract (5 mL)

11/8 cups Gluten-FreeBake Mix 2, OR Keto Bake Mix (280 mL)

3 tbsp powdered eyrthritol (45 mL)

1/4 tsp baking
soda (1 mL)

Cream Cheese Filling:

12 oz cream cheese, softened (340 g)

1/2 cup heavy
cream (125 mL)

Liquid sweetener to equal 1/2 cup
sugar (125 mL)

1/4 cup powdered
erythritol (60 mL)

2 tbsp unsalted butter, softened (30 mL)

2 tsp lemon juice (10 mL)


1/2 cup water,
divided (125 mL)

1 tsp arrowroot powder, OR cornstarch (5 mL)

2 cups frozen blueberries (500 mL)

Liquid sweetener to equal 1/4 cup
sugar (60 mL)

Crème Fraiche, page  PAGEREF
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Preheat the oven to 350°F (180°C).


Miracle Dough Pie Crust:  In medium bowl, combine grated Mozzarella cheese,
cream cheese and butter.  Nuke about 50
seconds until the cheese is melted. 
Using a wooden spoon, mix all together along with vanilla extract.

another medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, powdered erythritol and baking soda.  Pour on top of cheese mixture and using
wooden spoon, stir it all together until a soft dough ball forms.  If necessary add up to 2 tbsp (30 mL) more of
the dry ingredients to achieve this goal. 
Work with the dough while warm. 
Nuke 10 seconds if at any time it becomes more difficult to work with.

on parchment paper on countertop and using a rolling pin, roll the dough out
into a 12-inch (30 cm) circle.  Pick
parchment and rolled out dough up and invert over a 9-inch (23 cm) shallow
glass pie dish (or a tart pan with removable bottom). Trim, using kitchen
shears, and add dough where necessary to make a nice even edge, and then flute
attractively using your fingers. Pat with hands gently down on the fluted edge,
so that there are no higher areas that can turn too dark. Bake 12 minutes, or
until goldern.  Set aside to cool. 

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

Blueberry Sauce: In small
bowl, in 2 tbsp (30 mL) water, whisk arrowroot powder, OR cornstarch until
dissolved.  In saucepot, combine blueberries,
blended waterr mixture, remaining water and liquid sweetener. Bring to boil and
cook until blueberry sauce thickens. 
Allow to cool completely.  Pour
topping over chilled cream cheese layer, leaving outer edge bare along the
circumference of the pie.  Refrigerate
pie.  Later garnish with Crème Fraiche around outer circumference of pie, if desired.  I like to pipe big pretty swirls or rosettes. 

Variations:  Glazed Strawberry Cheese Pie:
Substitute frozen blueberries with frozen unsweetened strawberries. Allow
strawberries to thaw slightly and slice into halves. (7.0 g net carbs). 

Helpful Hints:  I used the prepackaged shredded Mozzarella cheese.  However, if desired, you may use grated
Mozzarella cheese from a block.  I know
the crust sounds weird; however, it tastes quite delightful and presents
beautifully. Sometimes I have doubled the filling on this pie.  The pie crust is substantial.  If you find it to be too much, take some of
it, roll into a small 6-inch (15 cm) circle and add a little cream cheese filling
and fruit filling to the center.  Fold
over and press edge with tines of a fork. 
Bake alongside the pie crust until golden.

Yield:  10 servings



g protein

g fat

1.0/0.6 g fiber

g net carbs

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