Sunday, June 12, 2011

Super Summer Pie

This is THE perfect pie for summer. Blueberries and ice cream. It does not get much better than that. You can also find the recipe to this amazing pie here.


3 cups blueberries (I used frozen)
1/3 cup sugar
1 and 1/2 tsp cornstarch
pinch of salt
zest of 1 lemon
juice of half a lemon
pinch of nutmeg
1 quart vanilla ice cream
(this photo also shows sour cream and whipped cream, I did not use these, but they are in the original recipe)


1. Make your No Flour? No Problem Pie Crust. Cool completely.

2. Preheat oven to 350 degrees.

3. In a saucepan, combine blueberries, sugar, cornstarch, salt, lemon zest, lemon juice, and nutmeg. Stir to blend. Cook and stir until slightly thickened. Set aside to cool (I put mine in the fridge for awhile).

4. Transfer ice cream to a mixing bowl. Put in the fridge for 30-40 minutes or until soft enough to spread. Spoon half into prepared crust. Top with 3/4 cup of blueberry sauce.

5. Spread remaining ice cream on top.

6. Cover with plastic wrap and place in the freezer overnight.

7. Slice and serve drizzled with remaining warmed blueberry sauce.

The Verdict:

This pie is absolutely AMAZING!!! It really is a SUPER Summer pie! The ice cream step proved to be a tricky step for me. I didn't let the ice cream soften long enough, so the top layer ended up smeared with blueberries. I actually thought it ended up kind of pretty. We devoured this pie and enjoyed every bit. Delicious!!

1 comment:

  1. I thought the photo of the "smeared" blueberries was beautiful. Not a mistake at all!