Frozen Blueberry Cream Pie

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Love fresh blueberries, frozen treats, and the ease of make-ahead desserts? Then look no further than this Frozen Blueberry Cream Pie ~ it just may be your perfect dessert.
Read more at http://www.thekitchenismyplayground.com/2014/08/frozen-blueberry-cream-pie-sneak-peek.html#tkavdpDtvizYRP25.99

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Ingredients

  • For the crust:
  • 1 1/2 c. graham cracker crumbs
  • 3 T. granulated sugar
  • 6 T. butter, melted
  • For the blueberry swirl mixture:
  • 1 c. fresh blueberries
  • 1/4 c. water
  • 3 T. granulated sugar
  • 1 T. light corn syrup
  • 3/4 tsp. cornstarch
  • 1/8 tsp. salt
  • 1/2 tsp. lemon zest
  • For the filling:
  • 1 (8 oz.) package cream cheese, softened
  • 3/4 c. confectioners' sugar
  • 1 1/2 c. heavy whipping cream
  • 1/2 tsp. vanilla extract
  • Read more at http://www.thekitchenismyplayground.com/2014/08/frozen-blueberry-cream-pie-sneak-peek.html#tkavdpDtvizYRP25.99

Preparation

Step 1

PREPARE THE CRUST: Combine graham cracker crumbs and sugar in a large bowl. Add melted butter and stir with a fork until crumbs are moistened. Press mixture into the bottom and up the sides of a 9-inch pie pan coated with nonstick cooking spray. Use the bottom of a measuring cup or glass to press the crumb mixture in firmly.
Bake at 350 degrees for 7 minutes. Let cool completely.
PREPARE BLUEBERRY SWIRL MIXTURE: Stir together blueberries, granulated sugar, water, corn syrup, cornstarch, and salt in a small saucepan. Over medium-high heat, bring the mixture to a boil, stirring frequently.
Reduce heat to medium-low. Cook until berries burst and mixture begins to thicken, about 5 minutes, stirring occasionally. Remove from heat and stir in lemon zest.
Transfer blueberry mixture to a bowl and let cool 10 minutes. Cover and refrigerate until completely chilled, about 1 hour.
PREPARE FILLING: Place cream cheese and confectioners' sugar in a large bowl. Beat with an electric mixer at medium speed until smooth. Add whipping cream and vanilla; beat at high speed until medium-to-stiff peaks form.
Gently fold in blueberry swirl mixture {DO NOT STIR! ~ you want it to stay a swirl, which folding will create. If you stir, you'll have a solid-colored purplish pie.} Spoon into crust, spreading filling to the edges.
Cover lightly with plastic wrap and freeze until firm. Let stand at room temperature for 20 minutes prior to serving.
Enjoy!

Read more at http://www.thekitchenismyplayground.com/2014/08/frozen-blueberry-cream-pie-sneak-peek.html#tkavdpDtvizYRP25.99

View complete recipe