It’s hot. I’m in the midst of moving. It’s also very hot. An unholy 90 degrees and very sunny. (The angeleno in me is appalled at my lack of heat tolerance but I did relocate to Seattle for a rainy reason.) Did I also mention I’m moving? Only 3 1/2 miles but still. This weather calls for a refrigerated pie, with very little baking or brain activity involved. Also summertime means berry time so blueberry chilled pie it is!
Favorite part about this pie? It’s purple! And not a pastel lavender color but PURPLE!!! The color strongly reminded me of the old school Charlie and the Chocolate Factory scene “Violet! You’re turning violet Violet!” (which she obviously deserved).
Paired with the graham cracker crust, this pie is a wonderful summer treat. Very light and extremely flavorful. A little lemon juice adds a zing to the creamy berry mixture. Ricotta and cream cheese? Yes please! I must say, I could probably eat an entire slab of the crust alone, a big slice of buttery, crunchy heaven.
The greatest part is, only 10 minutes of baking! Just a quick stint in the oven and the graham cracker crust is done. The only thing I did differently from the recipe was add 1 extra tablespoon of butter to the crust mixture. It definitely helped the crust stick together better upon serving. Once pored into the crust, the filling requires no heat and chills in the fridge in order to set. A pie miracle for this heat wave.
Purple pie purple pie! Now as far as I know, this pie won’t make you turn purple like our friend Violet. Although if you eat the whole thing who knows? No guarantees!
Blueberry Refrigerator Pie – Recipe by Ashley English
You will need:
- Graham Cracker Crust **
- 1 tablespoon unsalted butter
- 1 pint blueberries
- 1/2 cup granulated sugar
- 2 tablespoons arrowroot powder or cornstarch
- 1 tablespoon lemon juice
- Grated zest of one lemon
- 8 ounces cream cheese, at room temperature
- 2 cups ricotta cheese, at room temperature
- 1/2 pint blueberries
- Prepare the filling: Melt the butter in a medium-size saucepan. Add the blueberries and cook over medium heat for 5 minutes, until the berries begin to release their juices.
- Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, then add the lemon juice and zest and cook 5 minutes longer, until the mixture thickens and becomes “jammy.”
- Remove from the heat and stir in the cream cheese and ricotta.
- Transfer the mixture to a food processor or blender and puree for about one minute, until the mixture is smooth and creamy.
- Assemble the pie: Pour the blueberry and cheese mixture into the prepared crust. Arrange the half-pint of blueberries evenly over the surface of the pie, then refrigerate the pie for at least 8 hours or overnight. Serve chilled.
**Graham Cracker Crust:
- 8 ounces graham crackers (about 2 cups)
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- Prepare the crust: Preheat the oven to 350˚F.
- Crush the graham crackers either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.
- Combine the crushed graham crackers, melted butter, sugar, and salt in a medium-size bowl and stir until fully mixed.
- Press the mixture into the 9-inch deep-dish pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides.
- Bake the crust 10 minutes, then remove from the oven and cool completely before filling.
- Prepare the filling: Combine the yogurt and honey in a large bowl.
- Stir in the two cups strawberries
- In a medium-sized bowl, using a mixer or a whisk, beat the cream and vanilla until billowy peaks form.
- Fold the whipped cream into the strawberry mixture.
- Assemble the pie: Pour the filling mixture into the cooled crust. IF desired, arrange sliced strawberries in a circle around the outer edge of hte pie.
- Freeze at least 4 hours before serving.