Typically when it's time for Blogger C.L.U.E. Society I head to my assigned blog and spend a couple of hours poking around and seeing what all might work. Then, I print (in pdf form) several recipes for Connie to take a look at. Once we've talked about the pros and cons, I make a decision and make one or two of the recipes. I usually have a fallback in the event I screw something up. Like the epic brownie failure not so many months ago! This time I typed in the url of Lora's blog and there it was. My perfect recipe. Blueberry Icebox Pie. Oh, yeah. How perfect is that. The theme this month is Beat the Heat. We love blueberries. The photo of the pie had me licking my lips. I didn't even ask Connie what he thought. I just put graham crackers and blueberries on the grocery list!
Then, I just had to go back to Lora's blog and poke around a bit. I'm totally in awe of Lora. She is a baker extraordinaire. And, she can cook like all get out. She has a couple of soups that I'm just waiting for cooler weather to try. Lentil with caramelized onion and Kale and Chickpea with Garlic Crostini. Don't those conjure up a lovely fall day? There's a no-knead olive bread that even this non-baker could probably tackle. Ahhh, I can only wish I could bake half as well as Lora... Hopefully, someday when we get to Florida I can meet her and sample some goodies!!! I'm thinking sampling is a great excuse to go NOW - LOL.
So, the recipe. It's super simple. And, Connie who tends to tolerate sweets, has actually ASKED for more of this. I think that's the first time ever with a sweet. He likens it to frozen blueberry yogurt. Please don't tell him they sell frozen yogurt and it's similar to ice cream. He thinks he doesn't like ice cream. So, we'll keep this our secret, ok?
Blueberry Icebox Pie
for the Crust:
12 full size graham crackers
1/4 c sugar
6 T vegetable oil (olive oil if you're being very healthy or melted butter if you're being decadent)
for the filling:
1 c fresh or frozen blueberries plus a few to decorate the top
1 T sugar
2 T Grand Marnier or Limoncello
1 c heavy cream
1 T confectioner's sugar
1 c vanilla Greek yogurt
Preheat your oven to 350F. While that is heating, give the graham crackers a whir in your food processor until you've got crumbs. Mix the crumbs with the sugar and oil. Press the mixture into a 9" pie plate. Bake it for 8-10 minutes or until it's nice and brown.
Remove the crust from the oven and set it aside to cool. Rinse the processor. Now, you'll give the blueberries a whir. Before you do so, mix them with the sugar and the liquor. Pour the blueberry mixture into a large bowl. Whip the cream. (I'm with Lora here. Real cream. Whipped yourself. Makes all the difference in the world.) Slowly add the confectioners sugar until you've got peaks on the cream. As Lora notes, whip too much and you've got butter. Gently scrape the whipped cream onto the blueberry mixture. Now, gently fold them together. Equally gently, add the yogurt. Spoon the mixture into the cooled crust. Decorate with blueberries and pop this into the freezer overnight.
Now, I'd love for you to visit Lora's blog and see the recipe there. Here's the link: Blueberry Icebox Pie. And, my fellow bloggers have some other fun Beat the Heat treats. You'll find their blogs below. Happy Eating!
- Liz from That Skinny Chick Can Bake
- Kate from Kate's Kitchen
- Christiane from Taking on Magazines
- Heather from girlichef
- Stacy from Food Lust People Love
- Lisa from Authentic Suburban Gourmet
- Christy from Confessions of a Culinary Diva
- Alice from A Mama, Baby and Shar-pei in the Kitchen
- Kelli from Kelli's Kitchen
- Lea Ann from Cooking on the Ranch
- Anna from annaDishes
- Wendy from A Day in the Life on the Farm
- Debra from Eliot's Eats
- Lora from Cake Duchess
- Kathy from A Spoonful of Thyme
- Rebekah from Making Miracles
- Lauren from Sew You Think You Can Cook
- Sue from A Palatable Pastime