The sweetness of farm-fresh blueberries plays perfectly with this dreamy icebox pie’s lemony tang.
Frozen Blueberry Cream Pie
Serves: 1 (9-inch) pie
Ingredients
- 1 1⁄2 cups graham cracker crumbs
- 6 tablespoons granulated sugar, divided
- 5 to 6 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- ¼ cup water
- 1 tablespoon light corn syrup
- ¾ teaspoon cornstarch
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon lemon zest
- 1 (8-ounce) package cream cheese, softened
- 3⁄4 cup confectioners’ sugar
- 1 1⁄2 cups heavy whipping cream
- 1⁄2 teaspoon vanilla extract
- Garnish: fresh blueberries
Instructions
- Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray.
- In a large bowl, combine graham cracker crumbs and 3 tablespoons granulated sugar. Add melted butter, stirring until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared plate.
- Bake for 7 minutes. Let cool completely on a wire rack.
- In a small saucepan, stir together blueberries, 1⁄4 cup water, remaining 3 tablespoons sugar, corn syrup, cornstarch, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, until mixture begins to thicken and berries begin to burst, 4 to 5 minutes. Remove from heat; stir in lemon zest. Transfer mixture to a small bowl, and let cool for 10 minutes. Lightly cover and refrigerate until chilled, about 1 hour.
- In another large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth. Add cream and vanilla; beat at high speed until stiff peaks form. Gently fold in blueberry mixture. (Do not stir.) Spoon into prepared crust, gently spreading to edges. Cover and freeze until firm, about 8 hours. Let stand at room temperature for 20 minutes before serving. Garnish with blueberries, if desired.
