Blueberry Pie With Cinnamon Whipped Cream Food

CINNAMON WHIPPED CREAM

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.

EASY BLUEBERRY CREAM PIE

Steps:

• In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
• Fold in Cool Whip.
• Spoon half of mixture into pie crust; top with 1 cup blueberries.
• Spread with remaining cream cheese mixture.
• Scatter with remaining blueberries.
• Cover with plastic wrap and refrigerate at least 5 hours.

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.

BLUEBERRY WALNUT PIE

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
• Bake 10 minutes. Let cool while preparing filling.
• Filling:.
• Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
• Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
• Immediately pour into large bowl of electric mixer.
• Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
• Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
• Add small amount of cooling yolk mixture and blend well.
• Slowly add gelatin mixture to yolk mixture and blend well.
• Refrigerate, stirring frequently, until mouse just begins to thicken and set.
• Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
• Fold cream and blueberries into mousse.
• Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
• Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.

BLUEBERRY CREAM PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
• In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
• Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.