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Almost no-bake blueberry pie
This recipe celebrates everything that is delicious about fresh seasonal blueberries. The filling is mostly fresh berries, barley held together with a blueberry gel. When you bite into it the blueberries pop with gorgeous summer flavour. Pairing blueberries with dark chocolate creates a richness and depth of flavour that makes this pie sing. Finish it with some cool whipped cream and you will be in heaven.
Ingredients
The crust:
- 1-3/4 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup butter, melted
Chocolate layer:
- 3/4 cup dark chocolate chips
- 3 tablespoons heavy cream
Blueberry filling:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8th teaspoon salt
- 3/4 cup water
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
Directions
- Preheat the oven to 350F
- Mix together the graham cracker crumbs, brown sugar and melted butter. Press it firmly into and up the sides of a 9” glass or metal pie plate. Bake in the oven for 12 minutes. Remove to cool.
- Melt the chocolate and heavy cream over a double boiler. Stir until the mixture is smooth. Pour it over the pie crust and smooth out to the edges of the crust with an off-set spatula and chill in the fridge while you make the blueberry filling.
- To a small pot add sugar, cornstarch, salt and water and whisk to dissolve. Add only a 1/2 cup of the fresh blueberries and place the pot over medium-low heat. Whisk continuously until the mixture thickens and turns a lovely magenta colour, about three to four minutes. Stir in the lemon juice.
- Pour the thickened blueberry mixture over the remaining four and a half cups of blueberries and mix really well so that the gel coats all the berries. Pour the mixture on top of the chocolate layer. Pack it down gently and refrigerate for a minimum of two hours.
- Slice and serve with whipped cream.
- Tip: For a completely no-bake recipe you can buy a pre-made graham cracker crust.
- Tip: Store in the fridge for up to two days. Remove an hour before serving.
