22 Jul 2010 Fresh Blueberry White Chocolate Pie

I make two no-bake pies in the summer, a Fresh Strawberry Chocolate Pie and this Fresh Blueberry White Chocolate Pie. Fresh pies are quick to pull together, don’t heat up the kitchen, and are real crowd pleasers. Just remember to start early in the day to allow a few hours for the filing to set before serving. This pie usually doesn’t keep well, but maybe I say that because I never have any left over! And my daughter Abby made this pie 3 days ago, which still looks good enough to eat tonight.

The white chocolate graham cracker crust aspect is my own idea (got it from my Strawberry Chocolate Pie) but the blueberry filling part came from Epicurious a few years ago. I haven’t mastered crumb crusts yet (mine are always too hard) so while I am still working on getting the right recipe and the right technique, I use a pre-made crust.

Fresh Blueberry White Chocolate Pie

4 cups fresh blueberries
1/2 cup water plus 2 tablespoons water
2 tablespoons cornstarch
1/2 cup sugar
1/2 teaspoon cinnamon
2 teaspoons freshly squeezed lemon juice
grated zest, to taste (one lemon, or half of a lemon)
pinch of salt
1 or 2 tablespoons butter

1 graham cracker or shortbread crust (I prefer shortbread)
Approx. 1/2 bag white chocolate chips (Ghiradelli or Guittard–don’t use Nestle or a store brand they don’t taste right)
1 – 2 teaspoons Crisco (optional, just helps with melting and spreading-sometimes I use, sometimes I don’t)

whipped cream (make fresh if at all possible)

Prepare the crust first. Melt the white chocolate with the optional shortening in the MW on 50% power for about 2 minutes. Stir well after every 30 seconds. Do not overhead. Carefully spread a THIN layer of white chocolate onto the sides and bottom of the pie crust. You need to cover all the crust, so the filing can’t seep through and make the crust soggy, but you need to keep the chocolate covering thin enough to not make the pie too sweet! So…, as THIN as you possibly can while covering the crumbs completely! Put prepared crust in refrigerator to set (pssst…, if you have any melted white chocolate left, drizzle it on some pretzels and then put them into refridgerator to harden… Yummeeeeee.  White chocolate covered pretzels will keep, covered, in the fridge for, well, probably longer than they will last!).

Measure out 1 cup of the blueberries, choose the softest most imperfect ones. Put these berries in a medium saucepan with 1/2 cup water. Cover the pan and bring mixture to a boil. After the mixture comes to a boil, remove the lid, lower the heat, and simmer, stirring constantly, for 3 – 4 minutes.

In a small bowl mix the additional 2 tablespoons water with 2 tablespoons cornstarch. Add this cornstarch mixture plus the sugar, cinnamon, lemon juice and salt. Simmer mixture for a minute, or until the blueberry mixture becomes translucent. When the mixture becomes translucent immediately remove from heat and stir in remaining 3 cups fresh blueberries, lemon zest and 1 – 2 tablespoons butter.

Spoon blueberry mixture into white chocolate covered crumb crust and let sit at room temperature for 2 hours before serving. When set, the blueberries will remain very juicy, but will not flow out of crust.

Just before serving pipe or spread whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.

According to the original recipe, the pie can be kept at room temperature (minus the whipped cream) for two days. (I keep mine in the RF though)

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One Response
  1. Karin says:

    I have not made the pie yet. I have taken the coat the cookie crust with white chocolate in many of my summer throw a little pudding into a cookie crust and top with fresh fruit pies. Brilliant tip !

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