Blueberry Jamboree Pie

posted: 07/16/14
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Bobbie Lloyd

Yield: One 9" Pie

Topping Ingredients

  • 1 3/4 cups fresh blueberries
  • 1/8 cup granulated sugar
  • 2 TBSP brown sugar
  • 2 tsp cornstarch
  • 2 tsp water
  • 3/4 tsp of Lemon lemon zest

Crust Ingredients

  • 3oz melted butter
  • 1 cup flour
  • 1/2 cup toasted pecans, chopped

Filling Ingredients

  • 1 cup heavy cream
  • 1 cup cream cheese
  • 1 cup powdered sugar, sifted

Procedure for the filling:

1. Mix the cornstarch and water together, set aside.

2. In a pot, combine 3/4 cups blueberries, and both sugars. Place on stove on medium-high heat.

3. Stir constantly until sugar is combined, and blueberries start to pop and come to a boil.

4. Add cornstarch/water mix and stir until mixture becomes thick.

5. Remove from the heat, and stir in remaining 1 cup of blueberries and lemon zest.

6. Cool to room temperature then refrigerate until ready to use.

Procedure for the Crust:

1. Preheat convection oven to 275 degrees.

2. Grease a 9" pie pan with butter

3. In a bowl, combine the butter, flour, and pecans and mix by hand until a soft dough forms.

4. Press into the prepared baking dish and bake for 15 minutes or until lightly brown. Set aside and cool to room temperature.

Procedure for the Filling:

1. In a mixer bowl with the whisk attachment, whip the heavy cream on speed 2 until stiff peaks form, about 5 minutes. Set aside.

2. In a separate bowl, with the paddle attachment, beat the cream cheese in the mixer on speed 3 until smooth and creamy. Add sugar and beat on speed 2 until smooth and creamy.

3. Gently fold the whipped cream into the cream cheese mixture.

4. Spread gently and evenly over the top of the pie crust. Smooth out with a spatula

5. Top with one cup of the pre-made cooled blueberry filling and chill until set.

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