Blueberry Cream Pie Recipe
I just got the latest Bakers' Catalogue email and I can't wait to try this! It sounds so good!
Blueberry Cream Pie
1 1/3 cups old-fashioned or quick rolled oats (not instant oatmeal)
1 cup diced pecans or walnuts
6 tablespoons butter, melted
1/3 cup brown sugar
1/4 teaspoon salt
1 quart blueberries, divided
1 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup Instant ClearJel® or 1/4 cup cornstarch
14 large marshmallows or 3/4 cup Marshmallow Fluff
1/2 cup half-and-half
2/3 cup whipping cream
2 tablespoons bourbon or rum or 1 teaspoon vanilla
To make the crust: Preheat the oven to 350°F. Spread the oats in a shallow layer in an ungreased 9” round cake pan. Spread the nuts in a shallow layer in another ungreased 9” round cake pan. Bake the nuts for about 8 minutes, until they smell toasty and are beginning to brown. Bake the oats for 15 to 18 minutes, until they’re starting to brown. Watch both the nuts and oats carefully; they go from brown to burned quite quickly. Remove them from the oven, and set aside.
Melt the butter. Transfer the oats and nuts to the work bowl of a food processor. Add the butter, sugar, and salt. Process until oats and nuts are finely ground, and the mixture is cohesive. Remove it from the food processor, and press it into the bottom and up the sides of a 9” pie pan. Bake the crust in a preheated 350°F oven for 14 minutes, or until it’s just barely beginning to brown. Remove it from the oven, and set it on a rack to cool.
To make the filling: In a large saucepan, combine 2 cups of the blueberries with 1/2 cup of the sugar and the lemon juice. Bring to a boil over medium heat, stirring frequently. Remove from the heat.
Whisk together the ClearJel and the remaining 1/2 cup sugar, and stir it into the hot fruit. Add the remaining uncooked fruit, stirring to combine. Stir in the vanilla. Refrigerate for 1 hour. Note: If you’re using cornstarch instead of one of the other thickeners, mix it with the lemon juice and 1 tablespoon cold water to dissolve it, and add to the berries (with ALL of the sugar) before cooking. Bring to a boil, and cook and stir until the mixture thickens.
To make the topping: In a saucepan set over medium heat, or in the microwave, heat and melt together the marshmallows and half-and-half. Remove from the heat, and stir until smooth. Refrigerate for 1 hour, till chilled.
In a medium-sized bowl, whip the cream until stiff. Stir in the liquor or vanilla, then the chilled marshmallow cream. To assemble the pie: Spoon the blueberry filling into the baked pie shell. Spoon the cream on top. Refrigerate until ready to serve. Yield: 8 to 10 servings.
-A balanced diet is a cookie in each hand