Blueberry Chantilly Pie
"I found this recipe about 20 years ago in a magazine and have been making it ever since. It has always been a big hit whenever it is served, and it is TOO simple!! I have also tried it with other seasonal berries, and it is equally tasty."
photo by DailyInspiration
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 29.58 ml cornstarch
- 118.29 ml sugar
- 118.29 ml water
- 29.58 ml lime juice
- 473.19 ml fresh blueberries
- 236.59 ml heavy cream, whipped
- 9 inch pie crusts, baked
directions
- Mix together cornstarch and sugar in medium saucepan; stir in water, lime juice, and 1 cup blueberries.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Cool to room temperature.
- Fold in whipped cream and remaining 1 cup blueberries into cooled mixture.
- Spoon into shell and chill.
- Can be garnished with any remaining blueberries and whipped cream.
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Reviews
-
What a delicious and easy pie to make and so pretty. The flavor is really wonderful and I loved that the pie is not overly sweet -- just perfect. My hubby ate two slices after dinner so I'm thinking he liked it too. : ) -
Terrific pie for the summer! I made it with a graham cracker crust and everyone loved it. -
Yummy! We thought this was terrific. It very rich and creamy and it's a beautiful purple/pink color. I used frozen blueberries and it worked out fine with those. Thanks, Jackie! -
OUTSTANDING PIE! I followed your very easy recipe right on down though used a bit more of the berries than was indicated ~ I was generous with the blueberries on top of the cooled pie & now can't wait to do one with strawberries! Thanks for the great recipe! [Tagged, made & reviewed in Please Review My Recipe]
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This is a very yummy pie! We took your suggestion in the description and made a Strawberry Chantilly Pie only because try as we did, 2 grocery stores did not have fresh blueberries. This pie is super easy to put together. We did use lemon juice for the lime juice, and otherwise made as directed, mashing up the strawberries before cooking. A definite keeper recipe, thanks for sharing! :)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
