Blueberries 'n cream pie

8 servings

Ingredients

Quantity Ingredient
2 pints Fresh blueberries, rinsed and well drained, divided
¼ cup +3 Tbsp sugar, divided
2 tablespoons Cornstarch
1 tablespoon Fresh lime juice
Grated peel of 1lime
⅛ teaspoon Salt
1 pint Whipping cream
1 teaspoon Vanilla extract
3 tablespoons Sugar
1 Baked 9-inch pie crust, cooled

Directions

Combine 1½ cups blueberries, ¼ cup sugar, the cornstarch, lime juice, lime peel and salt in medium saucepan. Cook over medium heat about 4 minutes or until thickened and blueberries are softened, stirring constantly. Remove from heat; stir in remaining blueberries. Allow mixture to cool to room temperature. Meanwhile, in large bowl, beat cream with vanilla and remaining 3 tablespoons sugar until soft peaks form. Spread about ¾ of whipped cream on bottom of pie crust. Top with blueberry mixture. Spoon remaining whipped cream into a pastry bag fitted with large decorating tip; pipe onto pie as desired. Or dollop remaining shipped cream onto pie.

Chill pie at least ½ hour prior to serving. Submitted By FRANK HEMPHILL On 03-14-95

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