4 cups blueberries – divided use 1/4 cup granulated sugar 2 tablespoons cornstarch 1 tablespoon lime juice 1 tablespoon grated lime peel 1/8 teaspoon salt 2 cups whipping cream 1 teaspoon vanilla extract 1 (9-inch) baked pie shell
Combine 2 1/2 cups blueberries, sugar,cornstarch, lime juice, lime peel, and salt in a medium saucepan.Cook over medium heat about 4 minutes, or until thickened andthe blueberries are softened, stirring constantly.
Remove from the heat and stir in remainingblueberries; cool.
Meanwhile, in a large bowl, beat creamwith vanilla until stiff peaks form. Spread about three-quartersof the cream mixture on the bottom of a 9-inch baked pie crust.Top with the blueberry mixture and decorate with the remainingcream. Refrigerate for 30 minutes.
Makes 8 servings.
No Bake Blueberry Pie Recipe (Phantom Gourmet)If the Blueberries ‘N CreamPie recipe was useful and interesting, you can share it with your friends or leave a comment.