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Blueberry Icebox Pie

Source of Recipe

by Gecko


List of Ingredients


1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries, picked over, or 5 cups frozen blueberries, thawed
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon unsalted butter
1 prepared 9-inch crumb crust (such as graham cracker or shortbread)



Recipe

Combine cornstarch and water in a small bowl, and stir until smooth.

In a medium saucepan, combine three cups blueberries, sugar, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Stir in cornstarch mixture, and cook over medium heat, stirring constantly, until thickened. Cook an additional two minutes. Remove from heat, and stir in butter and remaining two cups blueberries.

Scrape filling into prepared crust. Cover with plastic wrap, and refrigerate until filling is set, at least six hours, up to one day.

Makes six-to-eight servings.