Alaskan wild blueberries are a dessert favorite! To complete a good meal, we need a good dessert. The white chocolate topping reminds me of snow-covered mountains in Alaska
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Crust
- Process crackers, pecans and coconut in a food processor until finely chopped.
- Add butter and brown sugar; process until well combined. Press mixture firmly onto bottom and sides of 9-inch springform pan.
- Chill until ready to use.
- Filling
- Sprinkle gelatin over water in a large bowl; set aside.
- Cook blueberries, sugar, butter, lemon zest, lemon juice and salt in a large sauce pan over medium heat until blueberries are really soft, about 10-12 minutes.
- Using hand blender, puree blueberry mixture.
- Meanwhile, whisk together eggs, egg yolks and cornstarch until combined.
- Remove blueberry mixture from heat; slowly add 0.5 cup blueberry mixture to egg mixture while constantly whisking.
- Return tempered egg mixture, constantly whisking, to mixture in saucepan.
- Cook, whisking constantly, over medium heat until mixture is thickened and bubbles, about 1 minute.
- Pour mixture through fine-mesh strainer set over gelatin mixture. Discard solids; stir blueberry mixture until gelatin is dissolved.
- Let sit, stirring occasionally, until reaches room temperature, 30 minutes to 1 hour.
- Whip heavy cream until soft peaks form. Add one-third of whipped cream to blueberry mixture; gently whisk until mixture is lightened.
- Using spatula, fold in remaining cream until well combined. Pour filling over prepared crust.
- Topping
- Place chocolate in a medium bowl; bring 3/4 cup heavy cream to simmer; pour over chocolate and stir until smooth. Whip remaining cream until soft peaks form.
- Fold in one-third whipped cream to chocolate mixture; whisk to combine.
- Fold in remaining cream until homogenous. Spread on top of blueberry filling.
- Chill pie for at least 5 hours or up to 24 hours. Run thin knife around edge before releasing the ring.
Nutrition Facts : Calories 560, Fat 41 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 115 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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