Prep 1 hr 15 mins
Cook 0 mins
This one looks like way too much work, but mom wants to try it. Here you go Mom.
- 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 7 ounces white chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1 1⁄2 cups heavy cream, chilled
- 2 large eggs
- 1⁄3 cup sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries, picked over for stems
- 1 (9 inch) graham cracker crumb crust (or vanilla wafer crust)
- Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
- Add two inches of water in a med-size saucepan and bring water to a bare simmer.
- Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
- Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
- Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
- Set the mixture aside to cool slightly.
- In another stainless steel bowl, whisk the eggs and sugar together.
- Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
- Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
- Remove the bowl from the heat and whisk in the vanilla.
- Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
- Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
- In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
- Gently fold the whipped cream into the chocolate-egg mixture.
- Fold in the blueberries.
- Scrape the filling into the prepared crumb crust.
- Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.