Blueberry Icebox Pie Food

ICEBOX BLUEBERRY PIE

Steps:

• Use 2 cups blueberries to line the bottom of the pie shell.
• Put remaining 2 cups berries in a medium saucepan along with sugar and cornstarch. Cook over medium heat, stirring regularly until thickened. (If the sauce looks too thick, add up to 1/4 cup water - it really depends on the juiciness of the berries). Remove from heat and allow to cool.
• Carefully pour sauce over the berries in the pie shell. Chill until ready to serve.

BLUEBERRY ICEBOX PIE

Steps:

• Preheat oven to 350°F. Lightly coat a 9" springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.

LEMON ICEBOX PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
• Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
• For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
• To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
• Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
• For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

BLUEBERRY ICEBOX PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth.
• In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
• Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
• Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
• Pour into crust, cover with plastic wrap and chill 6 hours or until set.