White Chocolate and Blueberry Pie |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This one looks like way too much work, but mom wants to try it. Here you go Mom. Ingredients:
2 tablespoons cold water |
1 teaspoon unflavored gelatin |
7 ounces white chocolate, finely chopped |
1 tablespoon unsalted butter |
1 1/2 cups heavy cream, chilled |
2 large eggs |
1/3 cup sugar |
1 teaspoon pure vanilla extract |
2 cups fresh blueberries, picked over for stems |
1 (9 inch) graham cracker crumb crust (or vanilla wafer crust) |
Directions:
1. Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
2. Add two inches of water in a med-size saucepan and bring water to a bare simmer.
3. Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
4. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
5. Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
6. Set the mixture aside to cool slightly.
7. In another stainless steel bowl, whisk the eggs and sugar together.
8. Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
9. Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
10. Remove the bowl from the heat and whisk in the vanilla.
11. Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
12. Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
13. In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
14. Gently fold the whipped cream into the chocolate-egg mixture.
15. Fold in the blueberries.
16. Scrape the filling into the prepared crumb crust.
17. Cover the pie with plastic wrap and refrigerate until the filling is completely set-6 hours up to 1 day.
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