T'NT Barbo's Blueberry Pie with Ricotta Crust

[carol]

BARBO'S BLUEBERRY PIE W/RICOTTA CRUST

CRUST
4 oz Weight Watchers 60% Whole Wheat Bread -- FROZEN{or WW white}
1 c part-skim ricotta cheese
2 tbsp light butter -- cold, cubed
1/2 c Splenda Granular
1 tsp vanilla
FILLING
1 1/2 lbs blueberries -- fresh or frozen
2/3 cup Splenda Granular -- or up to 1 cup
1/4 c water
1 tbsp lemon juice
dash salt
2 tsp vanilla
5 tsp cornstarch
water to mix cornstarch
TOPPING
1 1/2 c Cool Whip Lite® -- thawed

Pre-heat oven to 375°
Pam spray a 9 inch pie plate.
Place all the crust ingredients into the bowl of a food processor, tearing the bread into chunks.Pulse until well blended but do not overmix. there should be little pieces of butter & Ricotta visible.
Press the dough evenly onto the bottom & up the sides of the pie plate. Flute the edge. Prick dough all over before placing in the oven.
Bake for 20-25 minutes or until a light golden brown.
Cool.
FILLING:
Place all the ingredients, except the cornstarch, in a large saucepan: bring to a boil.
Mix a little water with the cornstarch, pour into the blueberries & simmer until thickened.
Remove from heat, cool for 15 minutes; pour into cooled crust.
Chill while making the topping.
just before serving, spread the thawed Cool Whip Light over the entire pie or if just put a dollop on each serving.

Chill until ready to serve & then slice into servings.
8 servings @ 3 Points each
6 servings @ 4 Points each

NOTE: the recipe might be a wee bit different than Barbo's because I had to calculate it with the ingredients I was able to buy.