Blueberry Icebox Pie
- cal. (kcal) 490
- Makes: 12 servings
- Prep: 10 mins
- Bake: 15 mins at 375°F
- Cook: 5 mins
- Refrigerate: Overnight
graham cracker boards
plus 3 tbsp sugar
unsalted butter, melted
envelope (1/4 oz) powdered gelatin
fresh lemon juice
can (14 oz) sweetened condensed milk
(1/2 pkg) cream cheese, softened
heavy cream, chilled
- Heat oven to 375 degrees . Combine graham crackers and 2 tbsp sugar in a food processor until small crumbs form. Add butter and pulse until combined. Using a measuring cup, press into bottom and up sides of a deep 9-inch pie dish. Bake 15 minutes. Cool completely.
- Meanwhile, clean and dry food processor, then add 1 1/2 cups blueberries and 1/2 cup sugar. Pulse several times until finely chopped. Transfer to a saucepan with gelatin and lemon juice. Bring to a simmer and cook 5 minutes, stirring occasionally, until gelatin dissolves.
- Beat condensed milk and cream cheese until smooth. Beat in blueberry mixture until combined, then fold in 1/2 cup blueberries. In a separate bowl, beat 1 cup heavy cream. Gently fold into mixture until no white streaks remain. Spread into crust. Loosely cover with plastic wrap and refrigerate overnight.
- Beat 1 cup heavy cream with 1 tbsp sugar. Spread over chilled pie, leaving a 1 1/2-inch border. Scatter 1/2 cup blueberries on top. Slice into wedges and serve.
Nutrition Information for Blueberry Icebox PieServings Per Recipe: 12
PER SERVING: 490 cal., 30 g total fat (18 g sat. fat), 180 mg sodium, 52 g carb. (1 g fiber, 39 g sugars), 7 g pro.