Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 can (14 ounces) sweetened condensed milk
- 1 cup fresh blueberries
- 1/4 cup blueberry jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs and granulated sugar until combined. Add the melted butter and pulse until the mixture resembles wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely.
4. In a large mixing bowl, whisk together the lemon juice, lemon zest, and sweetened condensed milk until smooth.
5. Fold in the blueberries and blueberry jam until evenly distributed.
6. Pour the mixture into the cooled crust and smooth out the top.
7. In a separate mixing bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
8. Spread the whipped cream over the top of the blueberry mixture.
9. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Refrigeration time: 4 hours
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 443
Fat per serving: 24g
Saturated fat per serving: 14g
Cholesterol per serving: 78mg
Sodium per serving: 221mg
Carbohydrates per serving: 51g
Fiber per serving: 1g
Sugar per serving: 40g
Protein per serving: 6g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or digestive biscuits.
- Fresh blueberries can be substituted with frozen blueberries.
- Blueberry jam can be substituted with raspberry or strawberry jam.
Variations:
- Use lime juice and lime zest instead of lemon for a lime-blueberry icebox pie.
- Replace the blueberries with raspberries or strawberries for a different flavor.
Tips and tricks:
- To easily remove the pie from the dish, run a knife around the edges before removing the sides of the dish.
- For a smoother texture, strain the blueberry mixture before pouring it into the crust.
- Garnish with fresh blueberries and lemon slices before serving.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- This pie is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Cut the pie into slices and arrange them on individual plates.
Garnishes:
- Fresh blueberries
- Lemon slices
- Whipped cream
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the pie is too runny, refrigerate it for a longer period of time.
Food safety advice:
- Keep the pie refrigerated until ready to serve.
- Do not leave the pie out at room temperature for more than 2 hours.
Food history:
- Icebox pies became popular in the 1920s when refrigerators became more common in households.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve chilled.
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