Fluffy Blueberry and Pomegranate Pie Bev Johnson Cream Crust 1 3/4 cups graham cracker crumbs (12 whole crackers) 2 T light brown sugar 1/4 t salt 6 T unsalted butter, melted Filling 1 15oz. Can blueberries 1 envelope gelatin 1/2 cup sugar 1 can frozen blueberry/pomegranate concentrate, thawed 1 T lemon juice 1 egg white 1/2 cup sour cream Topping 2 cups heavy whipping cream 1/2 cup Italian Sweet Crème, Coffee Mate 2 T powdered sugar 6 t piping gel To make crust, combine graham cracker crumbs, brown sugar, and salt. Add the butter and incorporate well. Spread the crumbs evenly in a 9 inch deep dish pie plate. Pressing into the bottom and sides. Refrigerate for 10 minutes. Preheat oven to 350 degrees and bake crust for 7 minutes. Let cool, refrigerate the thoroughly cooled pie shell for 10 minutes before filling. To make filling, drain blueberries, reserve juice. Combine gelatin, sugar, 1/3 cup undiluted juice concentrate, 1/3 cup reserved blueberry juice and lemon juice in a saucepan. Heat until it comes to a boil. Beat egg white till stiff. Slowly dribble in hot syrup while beating. Beat until mixture becomes light and fluffy, 5 to 10 minutes. Chill till slightly set, 5 minutes. Lightly fold in sour cream and blueberries. Place filling into cooled pie shell. To make topping, whip cream. Add coffee mate and powdered sugar, mix in piping gel. Pie mixture on the entire top of the pie, garnish with fresh blueberries.