Blueberry Walnut Pie

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.

• Ready In: 52 mins
• Serves: 16
• Yields: 1 pie

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 (1/4ounce) envelope unflavored gelatin
• 1  cup  whipping cream
• 2  cups  canned blueberries
• 1  cup walnuts, chopped and toasted
•  whipped cream (garnish)

Directions

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