Blueberry Icebox Pie

1. Stage

Preheat the oven:  Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C).

2. Stage

Make the crust:  In a medium bowl, blend together the graham cracker crumbs, brown sugar, and salt. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch (23 cm) pie dish. Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.

3. Stage

Meanwhile, make the filling:  In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until it holds stiff peaks. Cover and refrigerate while you make the rest of the filling. In the clean bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese and sour cream until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar and mix until light and fluffy.  Add the lemon zest and juice, salt, and vanilla and mix to combine. Gently fold in the chilled whipped cream until just combined, being careful not to overmix.

4. Stage

Fill the pie crust and chill:  Pour the filling into the baked pie crust and refrigerate until completely chilled, at least 3 hours, or overnight.

5. Stage

Make the blueberry topping:  In a large measuring cup or small bowl, whisk the cornstarch and water together until smooth. Set aside. In a medium saucepan, combine the blueberries and sugar and bring to a boil over medium-high heat, stirring occasionally. Then cook, stirring for 3 to 5 minutes, until the sugar is dissolved and the blueberries are soft. Pour the cornstarch mixture into the blueberry mixture, bring to a gentle boil, and cook, stirring frequently, until the mixture thickens, about 1 minute. Remove from the heat and stir in the vanilla. Pour the topping into a bowl and set aside to cool to room temperature, then cover with plastic wrap and refrigerate until completely chilled.

6. Stage

Make the chantilly cream:  In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whisk the cream, confectioners’ sugar, and flavoring on medium-high speed until the cream starts to thicken.  Reduce the speed to medium and beat until the cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat. Lift the whisk out to check it out, and then give it a good stir.  Use the cream immediately, or refrigerate for up to 5 hours; it will start to separate as it sits, so rewhip it briefly before using.

7. Stage

Assemble the pie and serve: Just before serving, spoon the blueberry topping on top of the filling. Serve with the chantilly cream. The pie can be refrigerated, loosely covered, for up to 3 days. Did you love the recipe? Leave us stars below!