BLUEBERRY ICEBOX PIE
A retro dessert for today's rushed lifestyles. Perfect for summer, this refrigerator dessert is quick, easy, delicious and can be made the day before. From "Ice Box Pies" by Lauren Chattman. Prep time includes chilling.
Provided by Lorac
Categories Pie
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine cornstarch and water until smooth.
- In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
- Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
- Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
- Pour into crust, cover with plastic wrap and chill 6 hours or until set.
Nutrition Facts : Calories 280.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 80.4, Carbohydrate 54.7, Fiber 3.7, Sugar 35.3, Protein 2
ICEBOX BLUEBERRY PIE
From an old Farm Journal cookbook & adjusted a bit. If you can get fresh or your own frozen blueberries it'll be so much better, but frozen store-bought berries are good too. Pre-bake the pie crust according to your own recipe or the package directions, since the pie filling is cooked and put into the shell with no further baking. Cool, refreshing and looks stunning on a cookout dessert table!
Provided by Ma Field
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Use 2 cups blueberries to line the bottom of the pie shell.
- Put remaining 2 cups berries in a medium saucepan along with sugar and cornstarch. Cook over medium heat, stirring regularly until thickened. (If the sauce looks too thick, add up to 1/4 cup water - it really depends on the juiciness of the berries). Remove from heat and allow to cool.
- Carefully pour sauce over the berries in the pie shell. Chill until ready to serve.
BLUEBERRY ICEBOX PIE
Categories Mixer Berry Cheese Dairy Dessert Bake Freeze/Chill Low Fat Cream Cheese Blueberry Summer Chill Self Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly coat a 9" springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.
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- First, in a small saucepan on med/high heat, add white granulated sugar and blueberries. Heat until it starts to bubble and cook about 5-10 minutes. Remove from heat. Stir in corn starch to thicken the blueberry sauce. Let cool.
- Next, in a large mixing bowl add heavy cream and powdered sugar. Using a mixer, mix on high until it becomes the consistency of whipped cream. It will take a few minutes.
- Then, add the condensed milk to the whipped cream along with the blueberries. Stir together by hand until well combined.
- Next, pour the mixture into a graham or shortbread pie crust, cover and put in your freezer for 4 hours. Serve frozen but, this pie can be stored and eaten from the refrigerator.
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