Blueberry Mousse Pie
Created by Amie MacGregor
Ingredients
Graham Cracker Crust
- 1 ¾ c. (230 grams) Graham Cracker Crumbs
- 1/4 c. (50 grams) White Sugar
- 1/2 c. (114 grams) Unsalted Butter, melted
Blueberry Mousse Pie Filling
- 3/4 c. (240 grams) E.D. SMITH® Blueberry Pie Filling
- 3/4 c. (150 grams) White Sugar
- 2 tbsp. Fresh Lemon Juice
- 1 ½ tsp. E.D.SMITH® KNOX Gelatine
- 2 tbsp. Hot Water
- 3/4 c. (180 grams) Heavy Cream
Directions
Graham Cracker Crust
- Preheat the oven to 350°F. Add the graham cracker crumbs and sugar to a bowl and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork, or your hands, until the butter is well dispersed and the mixture resembles wet sand.
- Add the crust into a 9” tart pan, then press it down evenly into the bottom and up the sides. Use a flat bottom measuring cup to really compact the crust down. Place the crust into the oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.
Blueberry Mousse Pie Filling
- Add E.D. SMITH® Blueberry Pie Filling, white sugar, and lemon juice to a food processor or blender, then blend until mostly smooth. Set aside.
- In a small bowl, whisk together the E.D.SMITH® KNOX Gelatine and hot water until smooth. Set aside.
- In a large mixing bowl, add heavy cream, then beat with an electric hand mixer until soft peaks have formed. Pour in the gelatin mixture, then continue to beat until stiff peaks are achieved.
- Pour in the blended blueberry mix, then beat until fully combined.
- Pour the pie filling over the cooled graham cracker crust, lightly cover with plastic wrap, then place into the fridge to set for at least 6 hours, or preferably overnight.
- Slice and enjoy!
