sweet

blueberry pie

 

 

 

 

 

 

 

 

 

Blueberries & Cream Pie

This pie is so delicious and refreshing.  By cooking some of the blueberries and leaving some whole it gives you a nice combination of textures.  Also, I believe the addition of lime juice and zest puts it over the top!

¼ cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

Grated peel of 1 lime

Juice of one lime

2 pints fresh blueberries, rinsed and well drained

1 pint heavy cream

1 teaspoon vanilla

3 tablespoons sugar

1 baked 9 inch pie crust cooled

 

To prepare the blueberry pie filling:  in a large saucepan combine ¼ cup of sugar, cornstarch, salt lime peel and juice and 1 ½ cups of the blueberries.  Cook mixture over medium heat, stirring constantly, until thickened and blueberries are softened, about 5 minutes.  Remove from heat and stir in remaining blueberries.  Let mixture cool to room temperature.  Chill for 15 minutes (I pop them in the freezer when I am in a hurry).

 

Whip heavy cream with vanilla and 3 tablespoons of sugar until stiff peaks form.  Spread about ¾ of the whipped cream into the bottom of the pie crust and smooth with a spatula.  Top with the blueberry mixture.  Garnish the top of the pie with the remaining whipped cream.  Chill pie at least ½ hour.  Enjoy!

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