- 8
4.2/5
(9 Votes)
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 4 cups fresh blueberries, divided
- 1 graham cracker crust (9 inches)
- Whipped cream
Preparation
Step 1
In a large saucepan, combine the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.
Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream.
Yield: 8 servings.
1 piece (calculated without whipped cream) equals 230 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 159 mg sodium, 46 g carbohydrate, 2 g fiber, 1 g protein