Blueberry Cream Pretzel Pie

By RoketJSquerl

Ingredients

• Crust:
• 1/2 cup butter, melted (1 stick)
• 2 cups crushed pretzels
• 1 cup finely chopped pecans
• 3 Tbs. of sugar
• Filling:
• 1 cup fresh blueberries
• 1/2 cup water
• 1/4 cup sugar
• 1 Tbs. light corn syrup
• 2 tsp. cornstarch
• pinch of salt
• 1/2 tsp. lemon zest
• 1 (8 oz.) pkg. cream cheese
• 1 cup confectioner's sugar
• 1 1/2 cups heavy whipping cream
• 1 tsp. vanilla

Details

Servings 1
Adapted from sweetteaandcornbread.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a deep pie plate with nonstick spray. Combine the crushed pretzels, butter, pecans, and 3 Tablespoons sugar. Press into and up the sides of the pie plate to form a crust. Bake for 10 minutes. Remove and allow to cool completely.

In a sauce pan over medium heat combine the blueberries, water, sugar, corn syrup, corn starch, salt and lemon zest. Bring to a boil. Reduce heat and cook and stir just until thickened and the berries are starting to burst. This takes about 5 minutes. Remove from heat and pour into a glass bowl. Cover loosely and refrigerate until chilled.

In a mixing bowl, with an electric mixer, beat the cream cheese until fluffy. Beat in the confectioner's sugar. Beat in the whipping cream and vanilla, and beat on high until it forms stiff peaks. Gently fold in the blueberry mixture. Do Not Stir!

Pour into the pretzel crust! Cover and freeze for 3-4 hours! Remove from freezer about 20 minutes before serving!

Serve with additional whipped cream!