Blueberry Pie (with Whipped Cream)
1 9-inch graham cracker crust
2 pints blueberries (mine were frozen)
juice and zest of one lemon
sugar to taste, I used 1/2 cup
4 Tb. instant Clearjel (or about 2 Tb. cornstarch)
1/2 cup water
2 cups heavy whipping cream
3 Tb. powdered sugar
1/2 tsp. vanilla extract
If you are using instant Clearjel, combine it with the sugar first, and then add to all the other ingredients in a small sauce pot. Bring the mixture to a boil over medium-high heat, and then reduce to low and simmer for about 10 minutes, stirring often. Pour the filling into the graham cracker crust, smooth the top and put into the refrigerator for a few hours, until cold.
Whip the cream with the sugar and vanilla until stiff peaks are formed. Cover the pie with the whipped cream, or use a piping bag and star tip if you want to make it fancy. Enjoy!
|Nothing like a thick ring of whipped cream to making everything better!|