Sugar Free Low Carb Blueberry Cream Pie

Crust:
1 cup, hulled Sunflower Seeds, without salt
1 cup Pumkin Seed Kernals
1/4 cup Butter, unsalted
1/4 tsp Salt

Filling:
16 oz Cream Cheese
1 cup Heavy Cream
1 cup Blueberries, fresh
2 Tbsp Water
2 Tbsp Lemon Juice 'Real Lemon' 100% juice
3/4 cup Swerve
1 envelope Gelatin

Topping:
1 cup Heavy Cream
1 tsp Vanilla Extract
1 serving Stevia

Place all crust ingredients into a food processor and process until combined.
Grease an 8 by 8 square dish. Spread crust evenly over the bottom, pressing and packing down into the dish for an even layer.
Place the berries and lemon juice into the food processor and process until chopped. Set aside.
Pour the water into a sauce pan and sprinkle gelatin over water. Bring to a boil and stir constantly until dissolved. Set aside to cool.
Place 3/4 cup chopped berries, cream cheese, Swerve and lemon stevia into a stand mixer and blend on high until smooth. Pour in one cup heavy cream and blend on high for 2-3 minutes to thicken the mixture. Drizzle in the gelatin and blend a few minutes more.
Pour the filling over the crust.
Pour the remaining berries, one cup heavy cream, vanilla and stevia into the stand mixer and blend on high until whipped in texture.
Spread cream topping over the filling.
Refrigerate for 2-3 hours or overnight before serving.
Decorate with some berries and lemon zest before serving if desired.

Serving Size: Makes 16 servings