Blueberry Icebox Pie

Name: Blueberry Icebox Pie
Prep time: 10 min
Cook time: 5 min
Yield: 12
Ingredients: 16 graham cracker boards; 1/2 cup plus 3 tbsp sugar; 8 tablespoons unsalted butter, melted; 2 1/2 cups blueberries; 1 envelope (1/4 oz) powdered gelatin; 1/4 cup fresh lemon juice; 1 can (14 oz) sweetened condensed milk; 4 ounces (1/2 pkg) cream cheese, softened; 2 cups heavy cream, chilled

Makes 12

Prep 10 m

Bake 15 m

Cook 5 m

Refrigerate Overnight

Ingredients

16 graham cracker boards
1/2 cup plus 3 tbsp sugar
8 tablespoons unsalted butter, melted
2 1/2 cups blueberries
1 envelope (1/4 oz) powdered gelatin
1/4 cup fresh lemon juice
1 can (14 oz) sweetened condensed milk
4 ounces (1/2 pkg) cream cheese, softened
2 cups heavy cream, chilled

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.