Blueberry Walnut Pie

READY IN: 52mins
SERVES: 16
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 12
    cup finely chopped walnuts
  • 14
    cup plus 2 tbsp butter, melted
  • 3
    tablespoons honey
  • 12
    teaspoon cinnamon
  • Filling
  • 6
    egg yolks
  • 1
    cup blueberry juice, drained from canned blueberries
  • 1
    cup whipping cream
  • 34
    cup sugar
  • 12
    teaspoon cinnamon
  • 2
    tablespoons fresh lemon juice
  • 1
    teaspoon vanilla
  • 14
    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)
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DIRECTIONS

  • 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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