Chilled Blueberry Pie Recipe

Name: Chilled Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. blueberries, divided; 2 Tbsp. cornstarch; 2 Tbsp. water; 1/2 c. light corn syrup; 2 tsp. lemon juice; 1 c. whipping cream; 2 Tbsp. powdered sugar; 1 (9-inch) graham cracker crust; lemon slices; fresh mint leaves

Servings: persons

4 c. blueberries, divided
2 Tbsp. cornstarch
2 Tbsp. water
1/2 c. light corn syrup
2 tsp. lemon juice
1 c. whipping cream
2 Tbsp. powdered sugar
1 (9-inch) graham cracker crust
lemon slices
fresh mint leaves

1
Puree 1 cup blueberries in a food processor or blender; set aside.
2
Combine cornstarch and water in a pan; stir until blended. Add corn syrup, lemon juice and blueberry puree; bring to a boil. Stir constantly; boil for 1 minute.
3
Cool 1 hour.
4
Fold remaining 3 cups blueberries into mixture; set aside.
5
Beat whipping cream until foamy; gradually add powdered sugar.
6
Beat until soft peaks form.
7
Spread whipped cream in bottom of pie crust and up the sides.
8
Form a 1-inch shell.
9
Spoon blueberry mix into whipped cream shell.
10
Chill at least 4 hours.
11
Garnish with lemon and mint.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. blueberries, divided, 2 Tbsp. cornstarch, 2 Tbsp. water, 1/2 c. light corn syrup, and more.

Yes, Chilled Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chilled Blueberry Pie

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