Icebox Blueberry Pie Recipes

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ICEBOX BLUEBERRY PIE



Icebox Blueberry Pie image

From an old Farm Journal cookbook & adjusted a bit. If you can get fresh or your own frozen blueberries it'll be so much better, but frozen store-bought berries are good too. Pre-bake the pie crust according to your own recipe or the package directions, since the pie filling is cooked and put into the shell with no further baking. Cool, refreshing and looks stunning on a cookout dessert table!

Provided by Ma Field

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 pie shell, pre-baked and cooled
4 cups fresh blueberries (frozen is okay, too)
1 cup sugar
3 tablespoons cornstarch

Steps:

  • Use 2 cups blueberries to line the bottom of the pie shell.
  • Put remaining 2 cups berries in a medium saucepan along with sugar and cornstarch. Cook over medium heat, stirring regularly until thickened. (If the sauce looks too thick, add up to 1/4 cup water - it really depends on the juiciness of the berries). Remove from heat and allow to cool.
  • Carefully pour sauce over the berries in the pie shell. Chill until ready to serve.

BLUEBERRY ICEBOX PIE



Blueberry Icebox Pie image

A retro dessert for today's rushed lifestyles. Perfect for summer, this refrigerator dessert is quick, easy, delicious and can be made the day before. From "Ice Box Pies" by Lauren Chattman. Prep time includes chilling.

Provided by Lorac

Categories     Pie

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries or 5 cups frozen blueberries, defrosted
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsalted butter
1 prepared 9 inch shortbread pie crusts or 1 graham cracker crust

Steps:

  • In a small bowl, combine cornstarch and water until smooth.
  • In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
  • Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
  • Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
  • Pour into crust, cover with plastic wrap and chill 6 hours or until set.

Nutrition Facts : Calories 280.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 80.4, Carbohydrate 54.7, Fiber 3.7, Sugar 35.3, Protein 2

BLUEBERRY ICEBOX PIE



Blueberry Icebox Pie image

Categories     Mixer     Berry     Cheese     Dairy     Dessert     Bake     Freeze/Chill     Low Fat     Cream Cheese     Blueberry     Summer     Chill     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 10

Vegetable-oil cooking spray
1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 tsp light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tbsp fresh lemon juice
2 tsp powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves

Steps:

  • Preheat oven to 350°F. Lightly coat a 9" springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.

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