Filling Ingredients:
1 (9 inch) Vanilla Wafer Crust or Graham Cracker Crust
1 3/4 cups fresh or thawed frozen blueberries
1 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1/4 cup sugar
2 egg whites
1/4 cup sugar
1/2 pint whipped cream (1 cup)
1 (9 inch) Vanilla Wafer Crust or Graham Cracker Crust
1 3/4 cups fresh or thawed frozen blueberries
1 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1/4 cup sugar
2 egg whites
1/4 cup sugar
1/2 pint whipped cream (1 cup)
Directions:
Reserve 24 berries for garnish.
Place remaining berries in a medium saucepan. Mash with a potato masher until most berries are broken. Pour in water. Sprinkle gelatin over water. Let stand 2 to 5 minutes to soften gelatin. Stir in 1/4 cup sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil and gelatin is dissolved. Cool slightly.
In a large bowl, beat cream cheese and 1/4 cup sugar with electric mixer until light and fluffy. Place a strainer over another medium bowl. Pour blueberry mixture into strainer. Lightly mash pulp with a large spoon to remove all juices. Discard pulp. Add blueberry juice to cream cheese mixer a 1/4 cup at a time, mixing after each addition until smooth. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon.
First Layer:
Beat egg whites until soft peaks form. gradually beat in a 1/4 cup sugar. Beat until stiff peaks form. Fold into blueberry mixture. Spoon 2 1/2 cups into crust. Reserve leftover blueberry mixture for second layer. shape with a spoon to make filling slightly higher around edges.
Second Layer
Immediately beat cream until stiff peaks form. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into reserved blueberry mixture in medium bowl. Reserve 1/4 cup of the whipped cream-blueberry mixture. Spoon the rest of the blueberry - whipped cream mixture onto the first layer in the center of the pie. The lighter filling will gradually push the darker filling to the edge, leaving a 1 inch darker border around filling.
Third Layer
Fold remaining 1/4 cup of filling into reserved 1/2 cup whipped cream. Spoon onto center of pie. Garnish pie with reserved blueberries, refrigerate 3 hours or longer.
Reserve 24 berries for garnish.
Place remaining berries in a medium saucepan. Mash with a potato masher until most berries are broken. Pour in water. Sprinkle gelatin over water. Let stand 2 to 5 minutes to soften gelatin. Stir in 1/4 cup sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil and gelatin is dissolved. Cool slightly.
In a large bowl, beat cream cheese and 1/4 cup sugar with electric mixer until light and fluffy. Place a strainer over another medium bowl. Pour blueberry mixture into strainer. Lightly mash pulp with a large spoon to remove all juices. Discard pulp. Add blueberry juice to cream cheese mixer a 1/4 cup at a time, mixing after each addition until smooth. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon.
First Layer:
Beat egg whites until soft peaks form. gradually beat in a 1/4 cup sugar. Beat until stiff peaks form. Fold into blueberry mixture. Spoon 2 1/2 cups into crust. Reserve leftover blueberry mixture for second layer. shape with a spoon to make filling slightly higher around edges.
Second Layer
Immediately beat cream until stiff peaks form. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into reserved blueberry mixture in medium bowl. Reserve 1/4 cup of the whipped cream-blueberry mixture. Spoon the rest of the blueberry - whipped cream mixture onto the first layer in the center of the pie. The lighter filling will gradually push the darker filling to the edge, leaving a 1 inch darker border around filling.
Third Layer
Fold remaining 1/4 cup of filling into reserved 1/2 cup whipped cream. Spoon onto center of pie. Garnish pie with reserved blueberries, refrigerate 3 hours or longer.
Reader Submitted Recipe
Bunny Bostow
