Upside Down Blueberry Whipped Cream Pie Recipe makes a simple, light and refreshing blueberry pie for summer or any time of year.
Keyword blueberry, pie, summer, whipped cream
Author Liz - Eat Move Make
1pre-baked and cooled 8-inch pie shell
1quartblueberrieswashed and drained, divided
1 1/2Tbsplemon juice
1cupheavy whipping cream
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.