Making perfectly whipped cream takes more patience than you might think.
Excerpted fromCheryl Days Treasury of Southern Bakingby Cheryl Day (Artisan Books).
In a medium bowl, blend together the graham cracker crumbs, brown sugar, and salt.
Angie Mosier / Cheryl Day’s Treasury of Southern Baking by Cheryl Day
Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.
Bake the crust for 6 to 8 minutes, until lightly golden.
Let cool completely before filling.
Cover and refrigerate while you make the rest of the filling.
Gradually add the confectioners sugar and mix until light and fluffy.
Add the lemon zest and juice, salt, and vanilla and mix to combine.
Gently fold in the chilled whipped cream until just combined, being careful not to overmix.
In a large measuring cup or small bowl, whisk the cornstarch and water together until smooth.
Remove from the heat and stir in the vanilla.
Lift the whisk out to check it out, and then give it a good stir.
Just before serving, spoon the blueberry topping on top of the filling.
Serve with the chantilly cream.
The pie can be refrigerated, loosely covered, for up to 3 days.
Did you love the recipe?
Leave us stars below!
