Ingredients
Crust:
2 1/2 cup vanilla wafer cookies, finely crushed
7 tablespoons butter, melted
Blueberry layer:
15 ounces fresh blueberries, rinsed and drained
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice or to taste
Pinch salt
Blueberry Mousse Layer:
5 ounces white chocolate, chopped into large pieces
3/4 cup (reserved) blueberry jam
1/3 cup heavy whipping cream, whipped
Lemon Truffle layer:
3/4 cup sugar
1/4 cup cornstarch
Pinch salt
1 cup half and half
3 egg yolks
1 tablespoon butter
2/3 cup lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
4 ounces cream cheese
5 ounces white chocolate squares, broken into large pieces, melted until smooth
2 teaspoons unflavored gelatin
1/4 cup water
Topping:
Sweetened whipped cream
Candied lemons slices
Sugar frosted blueberries
Toasted sliced almonds
Directions
Crust:
Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.
Blueberry layer:
In a medium saucepan, over medium heat, combine blueberries (reserving about a 1/2 cup for topping), water, sugar, cornstarch, lemon juice, and salt. Cook, stirring often, until mixture thickens. Remove from heat; cool completely. When cooled, spread over bottom of crust, reserving ¾ cup for blueberry mousse.
Blueberry Mousse Layer:
In a glass bowl, melt chocolate. Stir until smooth. Add blueberry jam; stir until well combined. Fold in the whipped cream. Spread over blueberry layer in crust. Refrigerate until set, about 30 minutes.
Lemon Truffle layer:
In a medium saucepan, over medium heat, combine sugar, cornstarch, and salt. While whisking, add half and half. Whisk in egg yolks; continue whisking and bring to a simmer until mixture thickens to a pudding consistency. Remove from heat. Stir in butter, lemon juice, lemon zest, vanilla extract, cream cheese, melted white chocolate. Sprinkle gelatin over water; let sit 2-3 minutes. Microwave for a few seconds, until just dissolved. Stir into lemon filling. Cool; carefully spread over blueberry mousse layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours to set and firm.
Topping:
Pipe whipped cream over top of pie. Decorate with lemon slices, blueberries, and almonds.