Mostly Raw Blueberry-Elderflower Pie

Mostly Raw Blueberry-Elderflower Pie

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From: EatingWell.com, October 2019

Blueberry lovers, this is the pie for you. Piled into a vanilla wafer crust is a mound of fresh berries held together with a thickened blueberry puree flavored with elderflower liqueur. It's the ultimate expression of fresh blueberry goodness. Greek yogurt combines with beaten whipping cream for a luscious topping with a little tang to complement the berries. You can substitute orange liqueur for the elderflower, or stir in fruit juice (such as blueberry, grape or apple) for an alcohol-free version. The pie is best enjoyed the day it's made because the crust will be at its crispy best.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 33 vanilla wafer cookies
  • 2 tablespoons canola oil
  • 1 large egg white
  • Cooking spray
  • 6 cups fresh blueberries, divided
  • 5 tablespoons granulated sugar, divided
  • 2 tablespoons cornstarch
  • ¼ cup elderflower liqueur (such as St. Germain)
  • ¼ cup heavy whipping cream
  • ⅓ cup 2% Greek yogurt
  • ½ teaspoon vanilla extract

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Place cookies in a food processor; pulse until fine crumbs form, 10 to 15 times. Drizzle with oil, and add egg white; pulse until moistened, 3 to 4 times. Pour crumb mixture into a standard 9-inch pie plate (not deep-dish) coated with cooking spray. Pat into bottom and up sides of pan. Bake at 375°F until lightly browned, 10 to 12 minutes. Remove from oven; cool completely.
  3. Place 1 cup blueberries and ¼ cup sugar in cleaned food processor; process until pureed, about 1 minute, scraping sides as needed. Add cornstarch; pulse 3 times or until blended. Scrape mixture into a small saucepan. Cook over medium heat until very thick, stirring almost constantly, about 5 minutes. Remove from heat. Gradually whisk in liqueur.
  4. Place remaining 5 cups blueberries in a large bowl. Spoon thickened blueberry puree over blueberries; toss gently to coat. Spoon blueberry mixture into cooled crust. Cover loosely and refrigerate until set, about 3 hours.
  5. Place whipping cream and remaining 1 tablespoon sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form, 1 to 2 minutes. Add yogurt and vanilla; beat until fluffy, about 1 minute. Dollop yogurt mixture over pie.

Nutrition information

  • Serving size: 1 pie wedge and a scant 2 tablespoon topping
  • Per serving: 305 calories; 13 g fat(4 g sat); 3 g fiber; 43 g carbohydrates; 3 g protein; 29 g sugars; 8 g added sugars; 35 mg sodium;
  • Carbohydrate Servings: 3

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