Back in April, my daughter was asking me about what type of birthday cake I wanted and I insisted that she make me a pie instead — I had asked for a blueberry pie. The recipe she had come up with was not so different than this recent one from Hey, that tastes good! It was packed with blueberries, it was cold, and it was absolutely delicious. I can’t wait to try this one.
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“Remember last weeks strawberry pie? Me too. This is the little sister to that pie. It has less steps and no fresh fruit, but it will still be the pie of your dreams and will still completely ruin the white shirt you decided to wear when you made it. Also, you can eat it for breakfast and not feel too bad about yourself. It’s pie, yes, but full of fruit!!
To make this pie, I used the same recipe I used for the strawberry pie, but with a few changes. I know I said that next time I would make a cookie crumb crust, but I didn’t because I had another pie crust to use up. Those ones I buy at Whole Foods come in two packs, and I couldn’t leave that poor crust to just sit in my freezer forever. It takes up a lot of room, plus we are moving soon. I’ll make it with a cookie crust later, promise.
When I Googled ‘blueberry icebox pie’ I came up with a bunch of recipes that were the opposite of what I wanted. Most of them were for a gross looking cheesecake-y concoction with gelatin and blueberries and low fat cream cheese. I just wanted a blueberry pie I didn’t have to bake! All the ones I found that didn’t use cream cheese used cornstarch instead, which a) I am out of and b) I wasn’t convinced I’d get a firm enough pie. I wanted to be able to cut a slice, and then not have to scoop out all the filling that oozed off the pie server. This is firm, but not ‘ew I’m eating gelatin pie’ firm. The texture isn’t weird, I promise. It’s delicious…”
