Creamy Blueberry Pie
- Preparation time: 8 minutes
- Cooking Time: 10 minutes
- 8 servings
Ingredients
- A 9-inch Graham pie crust
- 1/2 cup softened mascarpone or cream cheese
- 1/2 cup plain Greek yogurt
- 1 tsp. tablespoon maple syrup + 1/4 cup (60ml)
- 1 cup 35% whipping cream
- 2 1/2 cups fresh blueberries
- La Noix d'Érable Pecans, to taste
Instructions
- For the crust: Bake at 350°F until golden brown (optional).
- Using a blender or hand mixer, whisk the mascarpone (or cream cheese), yogurt, and 1 tbsp maple syrup. Set aside.
- In another bowl, whip the cream until stiff peaks form.
- Using a spatula, gently fold the cream into the first reserved mixture.
- Pour the filling into the cooled pie crust and smooth the top. Cover with plastic wrap and refrigerate for at least 2 hours or until the filling is firm.
- When serving, decorate your pie with fresh blueberries, maple pecans, and maple syrup.
