For crust : 

• ? 3 tablespoons melted butter (45 ml)
• 1 box Val Nature granola bars, roasted almond flavour, crumbled. (230 g)

For garnish :  ½ cup sugar (125 ml)

• 1 250g pack Liberté cream cheese, softened
• 1 tablespoon lemon zest (15 ml)
• 1 500g container Liberté Plain goat milk yogurt 2,7%
• 4 eggs
• 1 cup fresh blueberries (250 ml)

For the blueberry coulis:  

• 25 ml (1/2 cup) of water
• 75 ml (1/3 cup) of sugar
• 30 ml (2 tbs) of corn starch
• 4 cups of blueberries

1. Preheat oven at 325 °F (160 °C). Prepare crust by mixing butter and crumbled granola bars. Spread evenly on a 5,5 cm deep and 28 cm wide pie mold. Bake for 10 minutes. Put aside.
2. With an electric mixer, mix sugar with cream cheese, lemon zests and yogurt. Add eggs one by one. Add half the blueberries. Spread the preparation on the crust.
3. Place mold in a deep cooking plate. Fill cooking plate with water until half full. Bake for an hour and a half. Take out of oven and let cool at room temperature for 1 hour. Refrigerate for 2 hours.
4. Split the half clove of vanilla in half vertically. Scrape off the seeds and put them in a saucepan. Add blueberry and sugar. Mix. Cook on medium fire for 6 to 8 minutes, until you get a syrup.
5. For serving, cut pie into pieces. Coat each serving with syrup and garnish with remaining blueberries.

Recipe from Pierre-Yves Villeneuve, chef-owner, Café du Clocher, Alma