Zutaten für Blueberry Chantilly Pie
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons lime juice
- Fresh Blueberries
- Heavy Cream
- Pie Crusts
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Zubereitung von Blueberry Chantilly Pie
- In a medium saucepan, whisk together the cornstarch and sugar until well combined.
- Gradually whisk in the water, lime juice, and 1 cup of the blueberries until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring continuously.
- Remove from heat and let the blueberry mixture cool completely to room temperature. Cover the surface with plastic wrap to prevent a skin from forming.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and the remaining 1 cup of blueberries into the cooled blueberry mixture.
- Pour the filling into the prepared pie shell.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
- Garnish with extra blueberries and a dollop of whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
58g
Carbs
13g
