Let me tell you about this light and fluffy upside down blueberry whipped cream pie…
I wanted to make a fresh blueberry pie that has all the blueberry essence a blueberry lover could want but is lighter and not so darn sweet. Done and done right here y’all. It’s a simple, light and refreshing blueberry pie recipe.
Upside Down Blueberry Whipped Cream Pie
Blueberries are my favorite summer pickin’ fruit, which means I tend to go overboard and gather far too many. But since they freeze so well, and I can use them in fresh blueberry recipes all year long, I’m never mad about the bounty.
Anyhow, start with a pre-baked pie shell and I’ll leave it up to you whether you want to use your favorite homemade pie crust recipe or go the store-bought frozen or refrigerated route. You have to eat it and live with your choice, but this is a judgment free zone, I swear.
Make the blueberry pie filling on the stove and let it cool completely.
Since we’re doing the upside down thing with this pie, whip up some heavy cream into a fluffy whipped topping and then spread it in the completely cooled pie shell. Next, spoon and gently spread the cooled blueberry pie filling on top of the whipped cream, but not all the way to the edge.
And don’t worry if it’s not perfectly perfect; I mean… look at mine. Who gives a rip? I know I don’t.
Store the pie in the fridge until you serve it (which you’ll want to do the same day since it’s whipped cream).
Ready for a bite of this upside down blueberry whipped cream pie recipe? I am!
Happy summer!
Upside Down Blueberry Whipped Cream Pie
Ingredients
- 1 pre-baked and cooled 8-inch pie shell
- 1 quart blueberries washed and drained, divided
- ¾ cup sugar
- 1 ½ Tbsp cornstarch
- 1 tsp cinnamon
- ¼ cup water
- 2 Tbsp butter
- 1 ½ Tbsp lemon juice
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
Instructions
- In medium saucepan over medium low heat, combine sugar, cornstarch, cinnamon, water and 2 cups of the blueberries. Stir until sugar dissolves and mixture boils and thickens. (10 or 15 minutes) Remove from heat. Add butter, lemon juice and remaining blueberries. Stir gently until butter melts in. Let cool.
- Beat whipping cream until thick. Add powdered sugar; continue whipping until stiff peaks form. Be careful not to overbeat. Spoon into pie crust and up over edges.
- Gently pour cooled and thickened blueberry filling into center of pie on top of whipped cream. Cover and refrigerate until serving. Best served same day.
