Blueberry Icebox Pie

This blueberry icebox pie is the perfect make-ahead summer dessert, except the easy chantilly cream—whip that up right before serving.

Blueberry Icebox Pie

Angie Mosier / Cheryl Day’s Treasury of Southern Baking by Cheryl Day

There are so many variations of this nostalgic Southern favorite, which is also known as “Yum Yum Pie” (for obvious reasons). The light and creamy lemon filling is topped with blueberries and a homemade whipped cream for an easy-peasy no-bake dessert to whip up when it’s so hot you just can’t bear to turn on the oven.

How to Make the Perfect Chantilly Cream 

Chantilly cream is a sweetened whipped cream flavored with anything from vanilla to bourbon. Making perfectly whipped cream takes more patience than you might think. Some folks just turn the speed up to high and then end up with either a curdled mess en route to butter or whipped cream that deflates on your plate like melted ice cream. Perfectly whipped cream is not grainy, and it has a nice shine to it when dolloped onto the plate. For best results, chill the bowl for at least 15 minutes before whipping the cream, which helps the cream whip faster. 

Treats that Highlight Blueberries

Blueberry Icebox Pie

Prep Time 25 mins
Cook Time 8 mins
Chilling Time 3 hrs
Total Time 3 hrs 33 mins
Servings 8 servings
Yield 1 (9 inch) pie

To flavor the chantilly cream, instead of the vanilla extract use  1/2 teaspoon rose water, a few drops of Angostura bitters, 1 tablespoon cooled brewed coffee, 1 tablespoon liqueur, 2 tablespoons bourbon, or your favorite flavoring.


Excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021. 

Ingredients

  • For the graham cracker crust
  • 2 cups (240g) graham cracker crumbs (about 16 crackers)
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (113g) unsalted butter, melted
  • For the filling
  • 1/2 cup (118 milliliters) heavy cream
  • 1/2 pound (227g) cream cheese, cut into chunks, at room temperature
  • 3/4 cup (180g) sour cream
  • 3/4 cup (94g) confectioners’ sugar
  • 1 tablespoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • For the blueberry topping
  • 2 tablespoons cornstarch
  • 1/4 cup (59 milliliters) water
  • 2 cups (290g) fresh blueberries 
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • For the chantilly cream
  • 1 cup (273 milliliters) heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Special Equipment

  • Stand mixer

Method

  1. Preheat the oven: 

    Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C).

  2. Make the crust: 

    In a medium bowl, blend together the graham cracker crumbs, brown sugar, and salt. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.

    Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch (23 cm) pie dish.

    Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.

  3. Meanwhile, make the filling: 

    In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until it holds stiff peaks. Cover and refrigerate while you make the rest of the filling.

    In the clean bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese and sour cream until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar and mix until light and fluffy. 

    Add the lemon zest and juice, salt, and vanilla and mix to combine.

    Gently fold in the chilled whipped cream until just combined, being careful not to overmix.

  4. Fill the pie crust and chill: 

    Pour the filling into the baked pie crust and refrigerate until completely chilled, at least 3 hours, or overnight.

  5. Make the blueberry topping: 

    In a large measuring cup or small bowl, whisk the cornstarch and water together until smooth. Set aside.

    In a medium saucepan, combine the blueberries and sugar and bring to a boil over medium-high heat, stirring occasionally. Then cook, stirring for 3 to 5 minutes, until the sugar is dissolved and the blueberries are soft. Pour the cornstarch mixture into the blueberry mixture, bring to a gentle boil, and cook, stirring frequently, until the mixture thickens, about 1 minute. Remove from the heat and stir in the vanilla.

    Pour the topping into a bowl and set aside to cool to room temperature, then cover with plastic wrap and refrigerate until completely chilled.

  6. Make the chantilly cream: 

    In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whisk the cream, confectioners’ sugar, and flavoring on medium-high speed until the cream starts to thicken. 

    Reduce the speed to medium and beat until the cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat. Lift the whisk out to check it out, and then give it a good stir. 

    Use the cream immediately, or refrigerate for up to 5 hours; it will start to separate as it sits, so rewhip it briefly before using.

  7. Assemble the pie and serve:

    Just before serving, spoon the blueberry topping on top of the filling. Serve with the chantilly cream.

    The pie can be refrigerated, loosely covered, for up to 3 days.

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