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Blueberry Ginger Ice Box Pie

Blueberry Ginger Ice Box Pie


5 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
1/4 cup water
1 tablespoon butter
1 inch knob fresh ginger, grated
juice of 1/2 lemon
zest of 1/2 lemon
10 inch graham cracker crust


In a medium saucepan, bring 3 cups of the blueberries, the ginger, lemon juice and zest and the sugar to a boil.

Meanwhile, whisk together the cornstarch and water, set aside. After the blueberries come to a boil, stir in the cornstarch mixture and cook 2 additional minutes.

Remove from heat and stir in the remaining 2 cups of blueberries and the butter. Pour into the prepared pie shell.

Refrigerate for at least 6-8 hours or up to one day before serving.

Coconut & Lime

Recipe Source:

Coconut & Lime

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