Fresh Blueberry Pie with Lemon Whipped Cream
A no-cook Fresh blueberry pie made with a graham cracker crust and whipped cream
- 1 1/2 cups graham cracker crumbs about 10-11 crackerrs
- 1/3 cup sugar
- 6 Tbs melted butter
- 5 1/2 cups fresh blueberries divided
- 1 cup water
- 1 cup sugar
- 1 tsp salt
- 1/4 cup cornstarch
- 1 Tbs butter
- 1 cup heavy cream
- 2 Tbs sugar
- 2 tsp lemon zest
- 1 Tbs lemon juice
To make the crust
Combine graham cracker crumbs, sugar, and butter, and mix well.
Press into pie plate.
Bake at 350 for 7 minutes.
To make the filling
Mix cornstarch with a couple of tablespoons (or more) of water and mix well. It should be a white liquid with no lumps. Set aside.
Place 1 cup of water, 1 cup of sugar, 1 tsp salt and 1 cup of blueberries in a medium saucepan.
Bring to a boil and boil for 1 minute.
Remove from heat and add cornstarch slurry.
Return to heat, bring a boil until mixture is thick and shiny.
Remove from heat and add 1 Tbs butter.
When the mixture is cooled, gently fold in 3 cups of fresh berries.
Pour the blueberry mixture into the pie crust.
Top with remaining 1 1 /2 cups fresh blueberries.
Chill until set (about 3 hours)
To make the topping
Combine heavy cream, sugar, lemon zest and lemon juice in a stand mixer.
Beat until soft peaks form.
Serve pie chilled topped with lemon whipped cream.
Calories: 370kcal | Carbohydrates: 67g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 487mg | Potassium: 106mg | Fiber: 3g | Sugar: 50g | Vitamin A: 365IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg