Blueberry Ginger Ice Box Pie
Submitted By: Rachel Rappaport
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.