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Orange-Blueberry Pie




Source of Recipe


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List of Ingredients







2 ½ teaspoons (1 envelope) unflavored gelatin
½cup plus 1/3 cup sugar (divided use)
1 cup fresh orange juice
12 ounces cream cheese, at room temperature
3 tablespoons grated orange zest (divided use)
2 tablespoons orange liqueur (optional)
1 graham cracker crust
2 cups fresh or frozen blueberries (8 to 10 ounces)
1/3 cup plus 2 tablespoons water (divided use)
1 ½ tablespoons cornstarch



In a large bowl, whisk together gelatin and ½ cup sugar. Bring the orange juice to a boil in a small saucepan, then pour it over the gelatin mixture and stir until the sugar dissolves. Let stand for about 5 minutes, stirring occasionally.

Add the cream cheese and 2 tablespoons orange zest; whisk or beat until smooth. A hand-held rotary beater or electric mixer on low speed is useful for this. Stir in optional orange liqueur. Pour into the prepared crust and refrigerate until set, about 2 hours or overnight.

For the topping, in a medium saucepan combine the blueberries, 1/3 cup water, 1/3 cup sugar and 1 tablespoon orange zest. Bring to a boil over medium-high heat, then reduce heat and simmer gently for about 3 minutes; the berries should soften slightly, and some of their skins will pop.

In a small bowl, mix the cornstarch and 2 tablespoons water; add it to the berries. Simmer for about 1 minute longer, stirring constantly, until slightly thickened. Remove from the heat and set aside to cool until tepid.

Spoon the berries over the custard and refrigerate for at least 1 hour before serving. Makes 8 servings.

PER SERVING: Cal 430 (46% fat) Fat 22 g (11 g sat) Fiber 2 g Chol 47 mg Sodium 296 mg Carb 53 g Calcium 50 mg


Recipe