Muskoka Lemony Blueberry Pie Recipes

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NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

Steps:

  • For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
  • Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
  • Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
  • Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
  • In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

LEMON BLUEBERRY CUSTARD PIE



Lemon Blueberry Custard Pie image

Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!

Provided by M. Parker

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
1 tablespoon butter
⅔ cup white sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2 egg yolks
1 cup milk
2 egg whites
1 ¾ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
  • Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g

LEMON BLUEBERRY PIE



Lemon Blueberry Pie image

Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.

Provided by Gwen Balkcum

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 16

Number Of Ingredients 8

1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 ½ cups fresh blueberries
2 egg yolks
2 (9 inch) pie shells, baked
8 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
  • In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  • Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g

MUSKOKA BLUEBERRY PIE



Muskoka Blueberry Pie image

I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.

Provided by Heather in Barrie

Categories     Pie

Time 2h30m

Yield 4-8 serving(s)

Number Of Ingredients 8

3/4 cup sugar
2 1/2 tablespoons cornstarch
2/3 cup water
4 cups wild blueberries
2 tablespoons butter (I use Becel)
1 lemon, juice and rind of, grated
2 tablespoons orange liqueur
1 baked pie shell

Steps:

  • Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
  • Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
  • Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
  • To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.

Nutrition Facts : Calories 528.1, Fat 21.2, SaturatedFat 7.4, Cholesterol 15.3, Sodium 277.5, Carbohydrate 84.6, Fiber 5.2, Sugar 52.3, Protein 4

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