Upside-Down Peach-Blueberry Pie

By Bailey1_

Ingredients

• 3 tbsp. cornstarch
• 8 cups frozen peach slices (no sugar added), partially thawed
• 2 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
• 2 tsp. lemon juice
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup blueberries (fresh or thawed from frozen with no sugar added)
• 2 sheets (8 crackers) low-fat honey graham crackers, finely crushed
• Optional topping: natural light whipped topping (like Skinny Truwhip or So Delicious CocoWhip! Light)
• 1/2 cup powdered peanut butter or defatted peanut flour
• 2 tbsp. creamy peanut butter (no sugar added)
• 2 tbsp. Truvia spoonable natural no-calorie sweetener (or another no-calorie granulated sweetener; see HG FYI)
• 2 tbsp. cornstarch
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 2 cups fat-free plain Greek yogurt
• 1 cup sliced banana
• 2 tbsp. mini (or chopped) semi-sweet chocolate chips
• Optional topping: natural light whipped topping (like Skinny Truwhip or So Delicious CocoWhip! Light)

Preparation

Step 1

Spray a 9" deep-dish pie pan with nonstick spray.

In a large nonstick pot, combine cornstarch with 1 1/2 cups cold water. Stir to dissolve. Add all remaining ingredients

blueberries and graham crackers. Mix well.

Set heat to medium. Stirring frequently, cook until mixture is thick and gooey, 8 - 10 minutes.

Remove from heat, and gently fold in blueberries.

Transfer mixture to the pie pan. Let cool completely, about 1 hour.

MAKES 8 SERVINGS

Cool/Chill: 5 hours