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1
Crust:
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2
Preheat oven to 350 degrees.
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3
Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
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4
Bake 10 minutes. Let cool while preparing filling.
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5
Filling:
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6
Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
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7
Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
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8
Immediately pour into large bowl of electric mixer.
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9
Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
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10
Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
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11
Add small amount of cooling yolk mixture and blend well.
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12
Slowly add gelatin mixture to yolk mixture and blend well.
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13
Refrigerate, stirring frequently, until mouse just begins to thicken and set.
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14
Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
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15
Fold cream and blueberries into mousse.
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16
Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
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17
Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.
