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Ingredients
- Crisco single crust/10 inch
- 1 tsp Vanilla
- 1 1/2 ounce White chocolate minced
- 5 c. Fresh blueberries divided
- 1 1/4 c. Granulated sugar
- 1 x Unflavoured gelatin/1 tb
- 1/4 c. Cool water
- 1/4 c. Cornstarch
- 2 tsp Lemon juice
- 1 c. Fresh blueberries
- 1/4 c. Plus 1 1/2 tsps granulated s ugar
- 1 1/2 c. Whipping cream Sweetened whipped cream Fresh blueberries
Directions
- 1. For crust, prepare Crisco Single Crust substituting 1 tsp vanilla for 1 tsp of the water. Bake and cold completely.
- 2. For white confectioners coating, heat white chocolate in top of double boiler over warm water. Brush on inside of baked pie crust.
- 3. For filling, place 2-1/2 c. blueberries in large saucepan. Crush berries. Stir in 1-1/4 c. sugar and cornstarch. Cook and stir on medium heat till mix comes to a boil and thickens. Cold. Stir in remaining 2-1/2 c. blueberries and lemon juice. Chill.
- 4. For Bavarian layer, place gelatin in cool water to soften. Puree 1 c. blueberries. Heat puree in small saucepan on low heat. Add in gelatin to puree. Stir till dissolved. Stir in 1/4 c. plus 1-1/2 tsp. sugar.
- Remove from heat. Cold till almost set. Beat whipping cream in small bowl at high speed of electric mixer till stiff peaks form. Fold one third into puree. Fold puree into remaining whipped cream. Chill.
- 5. To assemble pie, spoon two thirds of filling into coated pie crust. Cover with Bavarian layer. Spoon remaining one third of filling in center of Bavarian.
- 6. For topping, top with whipped cream. Garnish with blueberries. Chill till hard.
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