Happy Memorial Day! This is a day for celebration and to reflect upon those who gave their lives for our freedom. It’s a different day than last year, one that was focused on those who lost their lives to Covid 19, but today it’s purely a memorial of those who served, fought, and sacrificed for our democracy, or still do to this day. Democracy is something that’s earned and lately, often challenged, and should be held at the highest standard, not taken for granted. I hope all of us take some time today and think about that.
I thought a blueberry pie would make a nice dessert on a day like this. Blueberry season has begun here in Southern California, and they can be found at markets everywhere at some pretty great prices right now . Blueberries just happen to be my favorite berry, and I saw a recipe in Southern Living Magazine this month for a chiffon pie. Chiffon Pie is a cream pie that is similar to a no-bake cheesecake, but with less cream cheese, and more cream and berries. Gelatin is used to thicken the filling and create a light and airy texture that highlights the fruit. A simple homemade or store-bought crust is blind-baked until golden brown, and then, filled with this luscious pudding-like filling.
This pie is served chilled with a dollop of whipped cream on top and a few more blueberries. You can make this dessert a day ahead, or the same day, just make sure it has time to chill for a few hours to set-up sufficiently. I think it’s colors are the perfect hue for a Memorial Day dessert.
1 pie crust – homemade or store-bought
*all-purpose flour for rolling out dough
2 cups fresh blueberries + 1/2 cup for top
1 tablespoon fresh lemon juice
1 (1/4 oz.) envelope unflavored gelatin
8 ounces cream cheese or mascarpone cheese, room temperature
1/2 cup granulated sugar, divided + 1 tablespoon
2 1/2 cups heavy whipping cream divided
1 teaspoon vanilla extract
- Prepare pie crust and let rest in refrigerator for at least 30 minutes, up to 1 day.
- Preheat oven to 400 degrees. Dust counter with flour and roll out dough, place in a 9-inch pie pan. Fold edges inward and crimp. Prick bottom and sides with a fork and place in freezer for 10 minutes to chill. Line dough with parchment and fill with pie weights or dried beans. Bake for 20 minutes, remove parchment and beans, and bake again for 5 minutes or until golden brown. Remove and cool.
- In a food processor, add blueberries and lemon juice and puree until smooth. Add puree and gelatin to a saucepan and place over medium-low heat, and cook for 4 minutes, stirring constantly, until gelatin has completely dissolved. Pour into a bowl and let cool for 30 minutes. Fold in cream cheese and 1/4 cup sugar.
- Whip 2 cups heavy cream until frothy and add 1/4 cup sugar and vanilla, and beat until stiff peaks. Fold into blueberry filling.
- Spoon filling into baked pie shell and let chill in refrigerator for at least 4 hours. Whip remaining cream with 1 tablespoon sugar and spoon onto center of pie. Top with remaining blueberries. Slice and serve. Enjoy!