No-Bake Blueberry Pie Recipe
Coarsely break cookies and place in a food processor. Pulse until fine crumbs form. Crumbs should measure about 2 cups. Transfer to a medium bowl. Using a fork, stir in 4 tbsp melted butter until evenly moist. Press mixture into bottom and up side of a 9-in pie plate. Set aside.
Stir water with cornstarch until dissolved in a small bowl. Combine berries, sugar and ginger in a medium saucepan, then set over medium-high. Bring to a boil, stirring constantly. Add cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat. Stir in remaining 1 tbsp butter, lemon zest and vanilla. Pour into prepared crust, spreading evenly.
Refrigerate, uncovered, until chilled and set, about 5 hours or overnight. Serve with a dollop of whipped cream, if desired. Leftovers will keep well, covered and refrigerated, for up to 2 days. Note: Thawed frozen blueberries can be used in place of fresh; just add 1 additional tbsp of cornstarch.
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Last updated: May 12th, 2021
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