Blueberry Walnut Pie

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped walnuts
• 1/4 cup plus 2 tbsp butter, melted
• 3 tablespoons honey
• 1/2 teaspoon cinnamon
• 6 egg yolks
• 1 cup blueberry juice, drained from canned blueberries
• 1 cup whipping cream
• 3/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1/4 cup blueberry juice, drained from canned blueberries
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 cup whipping cream
• 2 cups canned blueberries
• 1 cup walnuts, chopped and toasted
• whipped cream (garnish)

Recipe

• 1 crust:.
• 2 preheat oven to 350 degrees.
• 3 combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. press into 10-inch deep dish pie pan.
• 4 bake 10 minutes. let cool while preparing filling.
• 5 filling:.
• 6 combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
• 7 cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
• 8 immediately pour into large bowl of electric mixer.
• 9 add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
• 10 meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
• 11 add small amount of cooling yolk mixture and blend well.
• 12 slowly add gelatin mixture to yolk mixture and blend well.
• 13 refrigerate, stirring frequently, until mouse just begins to thicken and set.
• 14 whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
• 15 fold cream and blueberries into mousse.
• 16 spoon into prepared crust. cover entire top of pie with toasted walnuts.
• 17 refrigerate until completely set, about 2 to 3 hours. top each serving with whipped cream.