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Blueberry Walnut Pie

Blueberry Walnut Pie Recipe

This takes a couple hours to chill. The crust on this pie is really good, and thick. It will fill up your pie plate so press down as much as you can. I used a 9.5 inch pie plate so I was left with about a cup of filling that wouldn't fit...I saved it for a later breakfast topped with some granola. Two 15 oz cans of blueberry's work perfectly for this. :) You can easily get 16 slices from this pie, it is very thick and rich.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Berries, Dessert, For Large Groups, Fruit, Pie
Prep Time: 30 minutes
Cook Time: 22 minutes
Servings: 1 pie
Calories: 353.3kcal

Ingredients

Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 1/4 cup plus 2 tbsp butter, melted
  • 3 tablespoons honey
  • 1/2 teaspoon cinnamon

Filling

  • 6 egg yolks
  • 1 cup blueberry juice, drained from canned blueberries
  • 1 cup whipping cream
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup blueberry juice, drained from canned blueberries
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 1 cup whipping cream
  • 2 cups canned blueberries
  • 1 cup walnuts, chopped and toasted
  • whipped cream (garnish)

Instructions

  • Crust:
  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
  • Bake 10 minutes. Let cool while preparing filling.
  • Filling:
  • Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
  • Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
  • Immediately pour into large bowl of electric mixer.
  • Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
  • Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
  • Add small amount of cooling yolk mixture and blend well.
  • Slowly add gelatin mixture to yolk mixture and blend well.
  • Refrigerate, stirring frequently, until mouse just begins to thicken and set.
  • Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
  • Fold cream and blueberries into mousse.
  • Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
  • Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.

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Nutrition

Serving: 111g | Calories: 353.3kcal | Carbohydrates: 32.6g | Protein: 4.7g | Fat: 24g | Saturated Fat: 10.1g | Cholesterol: 119.2mg | Sodium: 116.2mg | Fiber: 1.7g | Sugar: 23.7g