Oreo Blueberry Pie for 8 Slices

Instructions:

1. Pulse the cookies in a food processor until they reach a fine, sandy texture.
2. Stir in the melted butter and sea salt until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
4. Place the crust in the freezer for 10 minutes to lock in the structure.
5. Combine fresh blueberries, maple syrup, and lemon juice in a saucepan over medium heat.
6. Simmer for 8-10 minutes, stirring occasionally, until the berries burst and the liquid begins to thicken.
7. Whisk the cornstarch with a teaspoon of water to create a slurry, then stir it into the bubbling berries.
8. Cook for another 2 minutes until the sauce is glossy and thick. Remove from heat and let cool completely.
9. Fold the cooled blueberry reduction into the Greek yogurt and vanilla extract until a smooth, marbled indigo cream forms.
10. Pour the filling into the chilled Oreo crust, smoothing the top with a spatula.
11. Refrigerate for at least 4 hours (or overnight) to ensure a clean slice.
12. Whip the cream with sweetener until stiff peaks form and dollop onto each slice before serving, garnishing with fresh blueberries.