Blueberry-Whipped Cream Pie

The original dairy version of this pie in a regular pre-baked pie crust appears in Pat Willard’s Pie Every Day: Recipes and Slices of Life. This cookbook inspired me to start baking pies for my husband with its claim that men love pie because it reminds them of their mothers, even if their mothers never baked pie. There really is something homey and motherly about rolling out pie dough and serving fresh baked fruit pie. Although this one doesn’t require rolling out dough, it will win over the hearts of all whom you serve it to—every man, woman, and child of them.

Directions

1. Beat the whip until soft peaks form. Spread a half to two-thirds of it into the bottom of the graham cracker pie crust.

2. Combine one cup of the blueberries, water, sugar, and cornstarch in a small saucepan and cook over medium heat until the mixture is thickened and bubbling. Remove the pan from the fire and stir in the lemon juice and margarine until combined. Scrape the mixture into a bowl and cool to room temperature.

3. When the mixture is cool, stir in the remaining cup of fresh blueberries. Pour the blueberry mixture into the lined crust. Decorate the top of the pie with the remaining whipped cream or reserve the cream for another use. Refrigerate until chilled.

Notes:

This pie is messy to serve, because the blueberry filling oozes over the sides as you slice it. I assure you, though, that not a crumb will remain.