Blueberries 'n cream pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Fresh blueberries, rinsed and well drained, divided |
| ¼ | cup | +3 Tbsp sugar, divided |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Fresh lime juice |
| Grated peel of 1lime | ||
| ⅛ | teaspoon | Salt |
| 1 | pint | Whipping cream |
| 1 | teaspoon | Vanilla extract |
| 3 | tablespoons | Sugar |
| 1 | Baked 9-inch pie crust, cooled | |
Directions
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