Name: Blueberry Whipped Cream Pie
Yield: 4 servings
Ingredients: 1 (9-inch) pie shell, baked; 2 c. fresh blueberries; 3/4 c. sugar; 1/4 tsp. salt; 2 Tbsp. cornstarch; 2/3 c. boiling water; 2 Tbsp. butter; 1 1/2 Tbsp. lemon juice; 1/2 pt. whipping cream; 2 Tbsp. confectioners sugar

Servings: persons

1 (9-inch) pie shell, baked
2 c. fresh blueberries
3/4 c. sugar
1/4 tsp. salt
2 Tbsp. cornstarch
2/3 c. boiling water
2 Tbsp. butter
1 1/2 Tbsp. lemon juice
1/2 pt. whipping cream
2 Tbsp. confectioners sugar

1
Blend sugar, salt and cornstarch.
2
Stir in water; add 1 cup blueberries.
3
Place over heat and cook with gentle stirring until mixture boils and becomes thick and clear, 3 to 4 minutes.
4
Remove from heat.
5
Stir in butter and lemon juice.
6
Cool until lukewarm, then gently fold in remaining blueberries.
7
Cover and place in refrigerator until cold, but not set.
8
About one hour before serving, whip the cream until thick.
9
Sift in confectioners sugar and continue beating until stiff.
10
Spread over bottom of pie shell, leaving cream a little higher around edge.
11
Spread blueberry filling evenly over whipped cream.
12
Refrigerate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blueberry Whipped Cream Pie

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