Dreamy Blueberry Pie

Name: Dreamy Blueberry Pie
Total time: 135 min
Yield: 8 servings
Cuisine: Desserts
Ingredients: 1 2/3 cups crushed pretzels; 2/3 cup unsalted butter (melted); 1/4 cup cold water; 1 envelope (1/4 oz) unflavored gelatin; 2 cups fresh blueberries; 1/4 cup fat-free cream cheese (softened); 4 oz light cream cheese (softened); 1 cup heavy cream; 1/4 cup confectioners' sugar

A no-bake blueberry cream pie with a buttery pretzel crust and a light, fluffy whipped filling.

135 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

1
In a plastic food-storage bag, knead together the crushed pretzels and melted butter until evenly moistened. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate. Chill while you prepare the filling.

2
Pour the cold water into a small saucepan and sprinkle the gelatin over it. Let stand 5 minutes to soften, then warm over low heat, stirring, until the gelatin fully dissolves. Set aside to cool slightly.
3
Set aside 1/4 cup of the blueberries for garnish. In a bowl, beat the fat-free and light cream cheeses together until smooth, then fold in the remaining blueberries.
4
In a separate chilled bowl, whip the heavy cream with the confectioners' sugar until stiff peaks form. Set aside 1/3 cup of the whipped cream, then fold the remainder into the blueberry mixture.
5
Stir the dissolved gelatin into the blueberry mixture until evenly combined, then spread it into the pretzel crust.
6
Dollop or pipe the reserved whipped cream on top and garnish with the reserved blueberries. Chill at least 1 hour, until set, before serving.

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