| BLUEBERRY CELEBRATION PIE |
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Prep time: 45 minutes Bake time: 15 minutes Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Single Crust 2 tablespoons finely chopped, blanched almonds Blueberry Filling 2 cups fresh or thawed frozen blueberries, divided 2 tablespoons corn starch 2 tablespoons granulated sugar 1 tablespoon lemon juice 1 tablespoon grated lemon peel 2 tablespoons butter or margarine Almond Filling 6 bars (1-1/4 ounces each) white chocolate candy bars with almonds (or 7-1/2 ounces white chocolate and 1/2 cup chopped almonds) 1 egg yolk 2 tablespoons water 1/4 teaspoon vanilla 1/8 teaspoon almond extract 2 tablespoons confectioners' sugar 1 cup whipping cream, whipped Whipped Cream Layer 1 cup whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla Crust Prepare Classic Blueberry Filling Place 1 cup blueberries in saucepan. Combine cornstarch, granulated sugar, lemon juice and lemon peel. Add to saucepan. Cook on low heat, mashing and stirring until thickened and clear. Add remaining 1 cup blueberries and butter. Cool slightly. Spoon into cooled baked pie crust. Almond Filling Break up candy bars and place in small saucepan. Melt candy bars on low heat, stirring constantly. Combine egg yolk and water; add to melted candy bars. Blend well. Cool. Stir in 1/4 teaspoon vanilla and almond extract. Beat 2 tablespoons confectioners' sugar into whipped cream. Stir a few spoonfuls into candy bar mixture. Fold in remaining sweetened whipped cream. Spread evenly over blueberry layer. Whipped Cream Layer Combine whipping cream, 1/4 cup confectioners' sugar and 1/4 teaspoon vanilla in small bowl. Beat at high speed of electric mixer until stiff. Spread over almond filling. Garnish as desired. |
