American Pie Council

2017 Amateur Entry

 

Hixton 1-94 Blueberry Cloud Pie

Hixton I-94 Blueberry Cloud Pie

Crust
12 graham crackers, crushed very finely
6 tablespoons butter, melted
3 teaspoons sugar

Blueberry filling # 1
4 cups fresh or frozen blueberries
2 Tablespoon Lemon Juice
¼ cup cornstarch, dissolved with ¼ water to make a slurry
3 Tablespoon butter
¾ cup white sugar
¼ cup of water
Pinch of cinnamon

Blueberry Filling #2
1 can sweetened condensed milk
1 small container cool whip
1 teaspoon almond flavoring
1 can blueberry pie filling
1 small can crushed pineapple
¼ cup lemon juice
1 packet unflavored gelatin

Extras
Whipped cream of your choice
Lemon zest

Crust: Preheat oven to 350 degrees. Combine crushed graham crackers, melted butter, and sugar together and press into a pie pan. Bake for 10-12 minutes or until lightly browned. Take out and set aside to cool.

Blueberry Filling #1: Combine 4 cups of the blueberries in a large saucepan. Add the lemon juice, butter, sugar, water, and cinnamon. Cook over medium heat until mixture is thickened and bubbly. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and cool until room temperature.

Blueberry Filling #2: Combine first five ingredients in a bowl and mix. Sprinkle the gelatin over the lemon juice and microwave for about 15-20 seconds. Pour into the first combined mixture and mix until thoroughly combined.

Assemble the pie: Spoon blueberry mixture #2 into the graham cracker pie crust and smooth the top. Spoon the blueberry #1 mixture over the top. Top with whipped cream and lemon zest.


Blueberry Division-
David Harper
Lone Rock, WI