Blueberry Chantilly Pie
Indulge in the perfect balance of sweetness and creaminess with this irresistible Blueberry Chantilly Pie. Featuring a buttery graham cracker crust, a luscious homemade blueberry filling, and a cloud-like layer of Chantilly cream, this no-fuss dessert is a showstopper for any occasion. Fresh blueberries take center stage, bursting with natural flavor, while the lightly whipped cream adds an elegant touch of decadence. With just 30 minutes of prep time, this easy-to-make pie is a refreshing treat that’s perfect for summer gatherings or everyday indulgence. Garnish with extra blueberries for a stunning presentation that’s as beautiful as it is delicious. Serve this chilled pie as the epitome of dessert perfection!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 cups fresh blueberries
- 0.5 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.25 cup cold water
- 1.5 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup extra blueberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
In a medium saucepan over medium heat, combine 2 cups of the blueberries, 0.5 cups granulated sugar, cornstarch, lemon juice, and cold water. Stir constantly until the mixture thickens and starts to bubble.
Remove the saucepan from heat and gently fold in the remaining 1 cup of fresh blueberries. Allow the blueberry filling to cool to room temperature.
Pour the cooled blueberry filling into the prepared crust and spread it evenly with a spatula. Refrigerate the pie for at least 2 hours, or until the filling is set.
To make the Chantilly cream, whip the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl using an electric mixer. Continue whipping until soft peaks form.
Once the pie is set, spread the Chantilly cream generously over the blueberry filling or pipe it decoratively using a piping bag.
Optional: Garnish the pie with extra fresh blueberries on top for decoration.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 264.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
