food.amerikanki.com
As the scorching heat of summer arrives, there's nothing more satisfying than indulging in a cool and refreshing dessert. One such treat that perfectly embodies the essence of summer is the Blueberry Icebox Pie.
With its luscious blueberry filling and creamy texture, this pie is sure to be a crowd-pleaser at any gathering or a delightful finale to a family dinner.
Prep Time: 25 Min
For the crust: – 1 ½ cups graham cracker crumbs – 6 tablespoons unsalted butter, melted – 2 tablespoons granulated sugar
Cook Time: 60 Min
Prep Time: 25 Min
For the filling: – 4 cups fresh or frozen blueberries – 1 cup granulated sugar – 3 tablespoons cornstarch – 1 tablespoon lemon juice – 1 cup water For the topping: – Whipped cream or vanilla ice cream (optional)
Cook Time: 60 Min
In a bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix well until the crumbs are evenly coated.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water for the filling. Stir well to combine all the ingredients.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and the blueberries burst, about 8-10 minutes. Remove from heat and let the filling cool for a few minutes.
Pour the blueberry filling into the prepared graham cracker crust. Spread it evenly with a spatula or the back of a spoon.
Smooth the top and refrigerate the pie for at least 4 hours or overnight to allow it to set.
Once the pie is set, you can serve it as is or add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra touch of indulgence.
Slice and serve the Blueberry Icebox Pie chilled. Store any leftovers in the refrigerator for up to 3-4 days.
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