Blueberry Bavarian Pie
10 to 12 servings
- Double Crust Classic Crisco® Pie Crust
- 1 teaspoon vanilla extract
- 2 (1 oz.) white baking squares
- BLUEBERRY FILLING
- 5 cups fresh blueberries, divided
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 2 teaspoons fresh lemon juice
- BAVARIAN LAYER
- 1 envelope (1 tbsp.) unflavored gelatin
- 1/4 cup cold water
- 1 cup fresh blueberries
- 1/3 cup sugar
- 1 1/2 cups heavy cream
- Sweetened whipped cream
- Fresh blueberries
HEAT oven to 425°F. Prepare recipe for double crust pie, adding vanilla with the water. Roll out and place in deep-dish 10-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 18 to 20 minutes or until lightly browned. Cool.
PLACE white chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power) 30 seconds at a time until melted. Stir until smooth. Brush on inside of baked crust.
PLACE 2 1⁄2 cups blueberries in large saucepan. Crush berries. Stir in sugar and cornstarch. Stir over medium heat until mixture comes to a boil and thickens. Cool.
STIR in remaining 2 1⁄2 cups blueberries and lemon juice. Chill.
SPRINKLE gelatin over cold water. Stir to soften. Puree 1 cup blueberries. Heat puree in small saucepan over low heat. Stir in gelatin until dissolved. Stir in sugar. Remove from heat. Cool until almost set.
BEAT heavy cream in small mixing bowl at high speed of electric mixer until stiff peaks form. Fold one third into puree. Fold puree into remaining whipped cream. Chill.
SPOON blueberry filling into coated pie crust. Cover with Bavarian layer. Top with whipped cream. Garnish with blueberries. Refrigerate 2 hours or until firm.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/10 of pie), Calories 600 (Calories from Fat 300), Total Fat 33g (Saturated Fat 15g, Trans Fat 0g), Cholesterol 60mg, Sodium 260mg, Total Carbohydrate 72g (Dietary Fiber 3g, Sugars 45g), Protein 5g; Percent Daily Value*: Vitamin A 15%, Vitamin C 15%, Calcium 4%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.