Blueberry Icebox Pie
Makes
12
Prep
10
m
Bake
15
m
Cook
5
m
Refrigerate
Overnight
Ingredients
Directions
- 1 of 4 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.
- 2 of 4 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.
- 3 of 4 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.
- 4 of 4 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 Pie
Servings Per Recipe: 12
Per Serving: 7 g pro., 180 mg sodium, 39 g sugar, 52 g carb., 1 g fiber, 30 g Fat, total, 18 g sat. fat, 490 kcal cal.
Servings Per Recipe: 12
Per Serving: 7 g pro., 180 mg sodium, 39 g sugar, 52 g carb., 1 g fiber, 30 g Fat, total, 18 g sat. fat, 490 kcal cal.
