Iceboxblueberrypie Recipes
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
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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- Using a mixer, whip the cream cheese and condensed milk together until light and fluffy. Add the vanilla, lemon extract or fresh lemon juice and lemon zest. Hold off on adding all the sugar, the sweetened condensed milk is pretty sweet, and extra sugar should only be used to taste.
- Next, if using a stand mixer, remove bowl from stand and carefully fold in whipped cream. This adds air to the mixture so it's light. Spoon mixture into your pie shell and freeze. While waiting for the pie to freeze, make the topping.
- Add blueberries, remaining tblsp of sugar and 1 tsp of lemon juice to a sauce pan. Bring to a simmer, stirring frequently. If opting to use only fresh blueberries, you will need to crush some to release their juices; however, if using a combination of fresh and frozen, the juices should release easily into the sauce.
- Once the juices have released from the berriesand produce a uniformly deep, purple color, take off the stove and cool.
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- Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break the crackers into small pieces and fill the holes.
- In a large bowl mix together 2 boxes of instant lemon pudding mix with 3 cups of milk. Beat until well combined, about 2 minutes. Beat in cream cheese until smooth. Gently fold in 2 cups of Cool Whip until combined.
- Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1 cup of the blueberries.
- Top the blueberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step. Repeat with pudding and blueberries.
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- There are 3 layers of graham crackers, 5 layers of whipped cream, and 2 layers of blueberry sauce. Each layer of graham crackers is about 2 full graham crackers (you can break some up to fit). This recipe yields 4 cups of whipped cream and you will use a little under 1 cup per layer (about ¾ cup).
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely (stick in the fridge to speed it up).
- Line a 9×5 inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest together on medium-high speed until soft peaks form, about 3 minutes.
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