White Chocolate and Blueberry Pie

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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