Ingredients
Evette Rahman
Blueberry Lime Cream Pie
Blueberry category 2016
Serves 8
Crust
2c coconut cookie crumbs
2T sugar
1/2c unsalted butter, melted
Blueberry Filling
1 1/2 c blueberries, divided
1/4c sugar
1T cornstarch
1T water
Cream Filling
8oz pkg cream cheese, softened
1c powdered sugar
1/8 cup lime juice
1 Tbsp lime zest
few drops of green food coloring, optional
8 oz container of frozen whipped topping thawed
Garnish
Sweetened whipped cream
fresh blueberries, limes slices, and mint sprigs
Directions
Preheat oven to 350. Mix together crust ingredients and press into bottom and sides of deep dish pie plate. Bake for 8 minutes. Cool. In saucepan over medium heat mix 1/2 cup of blueberries, 1/4c sugar, cornstarch and water. Cook until very thick, stirring constantly. Remove from heat and stir in remaining 1 cup of blueberries. Cool in refrigerator. Beat together cream cheese, powdered sugar, lime juice, and zest, until smooth. Fold in whipped topping. divide filling in half and add food coloring into one half and mix until color is uniform. Spread green cream filling into pie shell. Spread remaining cream filling on top. Spread cooled blueberry mixture on top. Garnish pie with whipped cream, blueberries, lime slices and mint sprigs.