Silky smooth, not too sweet, and almost too pretty to eat, this chilled Blueberry Swirl Freezer Pie is sure to become the potluck dessert of the summer.
Blueberry Swirl Freezer Pie
Makes 1 (9-inch) pie
Ingredients
- 2 cups vanilla wafer crumbs
- ¼ teaspoon salt
- 7 tablespoons butter, melted
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon light corn syrup
- ½ teaspoon lemon zest
- 1 cup Creole Cream Cheese (recipe follows)
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon fresh lemon juice
- ¾ cup frozen whipped topping, thawed
- Garnish: fresh blueberries
Instructions
- Spray a 9-inch cast-iron skillet with baking spray with flour.
- In a medium bowl, combine wafer crumbs, salt, and butter. Using a measuring cup, press crumb mixture into bottom and up the sides of prepared pan. Cover and freeze until ready to use.
- In a small saucepan, combine blueberries, sugar, 3 tablespoons water, cornstarch, corn syrup, and lemon zest. Bring to a boil over medium-high heat; reduce heat to medium-low, and cook until berries begin to burst and mixture thickens, about 3 minutes. Slightly mash berries with a fork. Spoon into a bowl; let stand 5 minutes. Cover and refrigerate until chilled, about 2 hours.
- In a large bowl, beat Creole Cream Cheese with a mixer at medium speed until creamy. Add condensed milk and lemon juice, and beat until combined. Fold in whipped topping. Spoon into prepared crust. Spoon blueberry mixture over cream cheese mixture. Using the tip of a knife, gently swirl. Freeze until firm, about 3 hours. Let stand at room temperature for 20 minutes before serving.
Creole Cream Cheese
Makes 3 cups
Ingredients
- 1 gallon skim milk, room temperature (70° to 80°)
- ½ cup low-fat buttermilk
- ½ teaspoon liquid rennet
Instructions
- In a large nonreactive bowl, combine milk, buttermilk, and rennet, and stir constantly for 1 minute. Cover with plastic wrap or cheesecloth, and let stand undisturbed at room temperature (70° to 80°) for 16 to 24 hours. The longer the mixture sits, the firmer the cheese will be.
- Line a large colander with cheesecloth, and place in a large bowl. Ladle cheese curds into lined colander. Refrigerate at least 6 to 8 hours. Cheese will become firmer as more liquid drains. Creole Cream Cheese will keep, refrigerated, up to 2 weeks.
Notes
• KITCHEN TIP •[br]Rennet is a clabbering agent that causes curds to form in milk and can be found at cheese-making supply stores such as New England Cheesemaking Supply Co., [url href=”https://cheesemaking.com/” target=”_blank”]cheesemaking.com[/url].