| CABIN FEVER WILD BLUEBERRY PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Pie Crust 1 teaspoon cinnamon-sugar blend* Filling 2 cups frozen blueberries 1/2 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon lemon juice Creamy Layer 20 large marshmallows 1/2 cup milk 1 cup whipping cream 3 tablespoons sugar 1 teaspoon vanilla For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Reserve dough scraps. Heat oven to 425ºF. Cut decorative shapes from dough scraps. Place on baking sheet. Sprinkle unbaked pie crust and cutouts with cinnamon-sugar blend. Bake pie crust and cutouts at 425ºF until lightly browned, about 5 minutes for cutouts, 10 to 15 minutes for crust. Cool completely. For filling, combine frozen blueberries, 1/2 cup sugar, cornstarch, salt and lemon juice in medium saucepan. Cook and stir on medium heat about 10 minutes or until thickened and clear. Cool to room temperature. For creamy layer, place marshmallows and milk in top of double boiler. Cook and stir over boiling water until marshmallows are melted. Stir to blend. Cool to room temperature. Beat whipping cream in medium bowl at high speed of electric mixer until stiff peaks form. Beat in 3 tablespoons sugar and vanilla. Fold into marshmallow mixture until blended. To assemble pie, pour creamy mixture into baked pie crust. Spoon blueberry filling over creamy layer. Decorate with cutouts. Refrigerate until firm. *Packaged cinnamon-sugar blend is available in spice section or combine 3/4 teaspoon sugar with 1/4 teaspoon cinnamon. |
