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Fresh Blueberry Pie with Lemon Whipped Cream

A no-cook Fresh blueberry pie made with a graham cracker crust and whipped cream
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Chill time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 370kcal

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs about 10-11 crackerrs
  • 1/3 cup sugar
  • 6 Tbs melted butter

Filling

  • 5 1/2 cups fresh blueberries divided
  • 1 cup water
  • 1 cup sugar
  • 1 tsp salt
  • 1/4 cup cornstarch
  • 1 Tbs butter

Topping

  • 1 cup heavy cream
  • 2 Tbs sugar
  • 2 tsp lemon zest
  • 1 Tbs lemon juice

Instructions

To make the crust

  • Combine graham cracker crumbs, sugar, and butter, and mix well.
  • Press into pie plate.
  • Bake at 350 for 7 minutes.
  • Cool completely.

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.
  • Cool completely.
  • 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.

Nutrition

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