Yield: 8 servings
Measure | Ingredient |
---|---|
2 pints | Fresh blueberries, rinsed and well drained, divided |
¼ cup | +3 Tbsp sugar, divided |
2 tablespoons | Cornstarch |
1 tablespoon | Fresh lime juice |
\N \N | Grated peel of 1lime |
⅛ teaspoon | Salt |
1 pint | Whipping cream |
1 teaspoon | Vanilla extract |
3 tablespoons | Sugar |
1 \N | Baked 9-inch pie crust, cooled |
Combine 1½ cups blueberries, ¼ cup sugar, the cornstarch, lime juice, lime peel and salt in medium saucepan. Cook over medium heat about 4 minutes or until thickened and blueberries are softened, stirring constantly. Remove from heat; stir in remaining blueberries. Allow mixture to cool to room temperature. Meanwhile, in large bowl, beat cream with vanilla and remaining 3 tablespoons sugar until soft peaks form. Spread about ¾ of whipped cream on bottom of pie crust. Top with blueberry mixture. Spoon remaining whipped cream into a pastry bag fitted with large decorating tip; pipe onto pie as desired. Or dollop remaining shipped cream onto pie.
Chill pie at least ½ hour prior to serving. Submitted By FRANK HEMPHILL On 03-14-95