Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup blueberry jelly
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- 9-inch pie dish
- Hand mixer or stand mixer
- Medium saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in a 9-inch pie dish. Crimp the edges and prick the bottom of the crust with a fork.
3. Bake the crust for 10-12 minutes or until lightly golden brown. Remove from the oven and let cool completely.
4. In a medium saucepan, combine the blueberry jelly, cornstarch, water, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
5. Pour the blueberry jelly mixture into the cooled pie crust and spread it evenly.
6. In a large bowl, beat the heavy cream, sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
7. Spread the whipped cream over the blueberry jelly layer in the pie crust.
8. Top the whipped cream with fresh blueberries.
9. Chill the pie in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
- Refrigerator temperature: 40°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 65mg
- Sodium: 150mg
- Total carbohydrates: 45g
- Dietary fiber: 1g
- Sugars: 30g
- Protein: 2g
Substitutions for ingredients:
- Blueberry jelly: raspberry jelly, strawberry jelly, blackberry jelly
- Heavy cream: whipped topping, coconut cream
- Granulated sugar: honey, maple syrup, agave nectar
- Cornstarch: arrowroot powder, potato starch, tapioca starch
- Fresh blueberries: sliced strawberries, raspberries, blackberries
Variations:
- Lemon Blueberry Jelly Cream Pie: add 1 tbsp lemon zest to the blueberry jelly mixture and substitute lemon extract for vanilla extract in the whipped cream.
- Mixed Berry Jelly Cream Pie: use a mixture of different berry jellies and top with a variety of fresh berries.
- Chocolate Blueberry Jelly Cream Pie: add 1/4 cup cocoa powder to the whipped cream mixture and sprinkle chocolate shavings on top.
Tips and tricks:
- Make sure the pie crust is completely cooled before adding the blueberry jelly layer to prevent the crust from becoming soggy.
- Use a metal pie dish for best results.
- If the whipped cream starts to soften, chill the pie in the refrigerator for 10-15 minutes before serving.
Storage instructions:
- Store the Blueberry Jelly Cream Pie in the refrigerator for up to 3 days.
Reheating instructions:
- The pie is best served cold, but if you prefer it warm, place a slice in the microwave for 10-15 seconds.
Presentation ideas:
- Top the pie with extra whipped cream and fresh blueberries.
- Dust the top of the pie with powdered sugar.
Garnishes:
- Fresh mint leaves
- Lemon zest
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Hot tea or coffee
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the blueberry jelly mixture is too thick, add a little more water to thin it out.
- If the whipped cream is too runny, chill the mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Cream pies have been a popular dessert in America since the 19th century. Blueberries were first cultivated by Native Americans and have been a staple in American cuisine for centuries.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve the Blueberry Jelly Cream Pie as a dessert after a summer barbecue or picnic.
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