This is an amazing dessert, one of the view “Fresh Berry” pies that needs no baking. The fresh berry taste is incredible! I’ve developed this dessert over the past couple of years, and it’s become one of our very favorites. I think it’s a perfect berry dessert for Blueberry Season!
Blueberry Pie with Biscoff Crust
Recipe By: Diane Fernald
Serving Size: 8
Yield: 1 pie
Ingredients:
Crust
2 cups Biscoff cookie crumbs, coarsely crushed
1/2 cup butter, melted
Filling
4 1/2 cups blueberries, divided
3 tablespoons cornstarch
1/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
Directions:
1. Spray a 9” pie plate with Pam. Into the plate, mix melted butter and crushed cookies, packing down gently along sides and bottom to form a crust. Bake at 400 degrees for 8 minutes or so. Remove from oven and allow to cool.
2. Meanwhile, crush 2 1/2 cups of blueberries. Add to medium saucepan with water, sugar and cornstarch. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat. Add lemon juice and allow to cool
3. When crust has cooled, pour in remaining 2 cups fresh berries into the crust. Pour cooled blueberry mixture over blueberries, smoothing and covering fresh berries with cooked mixture.
4. Refrigerate for at least 2 - 3 hours before serving.
Notes:
2 cups of cookie crumbs takes about 20 Biscoff cookies or so.
Serve with vanilla ice cream, whipped cream, or all alone!
When I cut into the pie, invariably, crumbs are left behind from the crust. I scoop them up with a spoon, and sprinkle over the top of the pie. Instant crumb topping!
Blueberry Pie with Biscoff Crust
Recipe By: Diane Fernald
Serving Size: 8
Ingredients:
Crust
2 cups Biscoff cookie crumbs, coarsely crushed
1/2 cup butter, melted
Filling
4 1/2 cups blueberries, divided
3 tablespoons cornstarch
1/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
Directions:
1. Spray a 9” pie plate with Pam. Into the plate, mix melted butter and crushed cookies, packing down gently along sides and bottom to form a crust. Bake at 400 degrees for 8 minutes or so. Remove from oven and allow to cool.
2. Meanwhile, crush 2 1/2 cups of blueberries. Add to medium saucepan with water, sugar and cornstarch. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat. Add lemon juice and allow to cool
3. When crust has cooled, pour in remaining 2 cups fresh berries into the crust. Pour cooled blueberry mixture over blueberries, smoothing and covering fresh berries with cooked mixture.
4. Refrigerate for at least 2 - 3 hours before serving.
Notes:
2 cups of cookie crumbs takes about 20 Biscoff cookies or so.
Serve with vanilla ice cream, whipped cream, or all alone!
When I cut into the pie, invariably, crumbs are left behind from the crust. I scoop them up with a spoon, and sprinkle over the top of the pie. Instant crumb topping!
Comments