July is Blueberry Month and with local berries arriving in markets right now, it is the perfect time to enjoy some. Go to USDA Blueberry Blog to learn more about this special North American berry. When we came up with the idea for this Blueberry Pie recipe, I was worried because yogurt is so watery and so tart. I just didn’t see how we were going to get the right texture or flavor. Then my recipe tester suggested using Greek yogurt which is much thicker and richer than the regular varieties. These days Greek yogurt is readily available at the supermarket. Wow, what a delicious ingredient! It was such a great partner to the blueberries that this pie turned out to be one of my favorite desserts.
Makes 6 servings
1 envelope unflavored gelatin
1 cup heavy cream
2 cups plain whole-milk Greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1 pint blueberries
One 6-ounce prepared vanilla wafer or graham cracker crumb crust
Stir the gelatin into 3 tablespoons water in a small saucepan and set aside 5 minutes to soften. Heat over very low heat, stirring constantly, just until the gelatin has dissolved. Whisk the gelatin mixture into 1/4 cup of the cream in a small bowl. Combine the yogurt, sugar, and vanilla in a large bowl. Gradually whisk in the gelatin mixture. Refrigerate until ready to assemble the filling, about 5 minutes.
Beat the remaining 3/4 cup cream in a small bowl with an electric beater until stiff peaks form. Fold the whipped cream and 1 3/4 cups of the berries into the chilled yogurt mixture. Spoon the mixture into the pie shell, mounding in the center. Sprinkle the remaining 1/4 cup blueberries over the top and refrigerate at least 30 minutes before serving.
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