American Pie Council

2019 Amateur Entry


When Life Gives you Lemons make Lemon Blueberry Pie

CATEGORY: Blueberry
Naylet LaRochelle, Miami, FL

2 1/2 cup vanilla wafer cookies, finely crushed
7 tablespoons butter, melted

Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Blueberry layer:
15 ounces fresh blueberries, rinsed and drained
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice or to taste
Pinch salt

In a medium saucepan, over medium heat, combine blueberries (reserving about a 1/2 cup for topping), water, sugar, cornstarch, lemon juice, and salt. Cook, stirring often, until mixture thickens. Remove from heat; cool completely. When cooled, spread over bottom of crust, reserving ¾ cup for blueberry mousse.

Blueberry Mousse Layer:
5 ounces white chocolate, chopped into large pieces
3/4 cup (reserved) blueberry jam
1/3 cup heavy whipping cream, whipped

In a glass bowl, melt chocolate. Stir until smooth. Add blueberry jam; stir until well combined. Fold in the whipped cream. Spread over blueberry layer in crust. Refrigerate until set, about 30 minutes.

Lemon Truffle layer:
3/4 cup sugar
1/4 cup cornstarch
Pinch salt
1 cup half and half
3 egg yolks
1 tablespoon butter
2/3 cup lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
4 ounces cream cheese
5 ounces white chocolate squares, broken into large pieces, melted until smooth
2 teaspoons unflavored gelatin
1/4 cup water

In a medium saucepan, over medium heat, combine sugar, cornstarch, and salt. While whisking, add half and half. Whisk in egg yolks; continue whisking and bring to a simmer until mixture thickens to a pudding consistency. Remove from heat. Stir in butter, lemon juice, lemon zest, vanilla extract, cream cheese, melted white chocolate. Sprinkle gelatin over water; let sit 2-3 minutes. Microwave for a few seconds, until just dissolved. Stir into lemon filling. Cool; carefully spread over blueberry mousse layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours to set and firm.

Sweetened whipped cream
Candied lemons slices
Sugar frosted blueberries
Toasted sliced almonds

Pipe whipped cream over top of pie. Decorate with lemon slices, blueberries, and almonds.