Hostess With The Mostess

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.

Blueberry Ginger Ice Box Pie Coconut & Lime

Recipe Source:

Coconut & Lime