Blueberry Cream Pie with Gingersnap Crust
This Blueberry Cream Pie with Gingersnap Crust was loosely inspired by the famous wild blueberry cream pie served at Helen’s Restaurant in Machias, Maine.
By Amy Traverso|Jun 26 2024|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis Blueberry Cream Pie with Gingersnap Crust was loosely inspired by the famous wild blueberry cream pie served at Helen’s Restaurant in Machias, Maine, which is made only during the few weeks when lowbush berries are in season. That pie is a simple combination of fresh berries bound with a bit of gel and topped with whipped cream. Here, I wanted a firm, glossy base of fully cooked fruit, with some cloves, cinnamon, and lemon for flavor—tapioca made the perfect thickener. For the topping, I wanted a cream that could hold up in the refrigerator for a while, so I fortified it with cream cheese (save that tip for future use!). A gingersnap crust is a delicious accompaniment, but feel free to use a store-bought deep-dish graham cracker crust if that makes life easier.
Yield:
8 slicesIngredients
36 gingersnap cookies
6 tablespoons salted butter
2 tablespoons firmly packed light brown sugar
Instructions
Preheat your oven to 350°F and set a rack to the middle position. Put the cookies in the bowl of a food processor or blender, and pulse into crumbs. Add the butter and brown sugar and pulse until mixture is evenly combined. Press the cookie mixture into a deep-dish pie pan (with sides around 2 inches high). Bake for 15 minutes. If you notice any puffing of the crust or if it shrinks down from the edge of the pie plate, use the back of a spoon to gently press it back in place while it’s still hot.
