Blueberries ‘n Cream Pie

  • on September 7, 2009
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Ingrients & Directions

2 pt Fresh blueberries, rinsed 1/8 ts Salt
-and well drained, divided 1 pt Whipping cream
1/4 c +3 Tbsp sugar, divided 1 ts Vanilla extract
2 tb Cornstarch 3 tb Sugar
1 tb Fresh lime juice 1 Baked 9-inch pie crust,
Grated peel of 1lime -cooled

Combine 1 1/2 cups blueberries, 1/4 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 3/4 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 1/2 hour prior to serving.

8 servings

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