posted by Gecko 07-15-102 3:36 PM
Blueberry Icebox Pie
1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries, picked over, or 5 cups frozen blueberries, thawed
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon unsalted butter
1 prepared 9-inch crumb crust (such as graham cracker or shortbread)
Combine cornstarch and water in a small bowl, and stir until smooth.
In a medium saucepan, combine three cups blueberries, sugar, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Stir in cornstarch mixture, and cook over medium heat, stirring constantly, until thickened. Cook an additional two minutes. Remove from heat, and stir in butter and remaining two cups blueberries.
Scrape filling into prepared crust. Cover with plastic wrap, and refrigerate until filling is set, at least six hours, up to one day.
Makes six-to-eight servings.
Nutritional analysis per serving: 389 calories, 13 grams fat, 5 milligrams cholesterol, 3 grams protein, 70 grams carbohydrates, 3 grams fiber, 236 milligrams sodium, 28 percent calories from fat.
From Icebox Pies” by Lauren Chattman (Harvard Common)