I've been wanting to make another pie recently, and wanted to come up with something super simple, but yet a bit unique at the same time. I've always been a sucker for puddings and cream pies, so this is the dreamy recipe I came up with! I wasn't even sure what to call it- as it's not a pudding, or a mousse, or a custard. But the texture is so smooth and creamy, and has the same consistency as a pudding. I happened to have some pre-made pie shells in my freezer, and I made a really easy and quick fresh blueberry topping. (But you could always purchase a can of pie filling if you wish!) The incredibly "dreamy" base couldn't be easier to make! It's simply melted white chocolate, lemon zest & extract, mixed with a creamy plain Greek yogurt! (So hey, I didn't feel horribly guilty for having some of this!) I guess you could say that it's in fact, a "Yogurt Ganache". The result, is this creamy, smooth, almost "cheesecake- like" flavor and texture, that is lemony, but just the right amount of fresh flavor so that it doesn't over power the sweet and sourness of the blueberries! I have to say that this pie was a real "hit" with the whole family, and most certainly didn't last long at all! So good, so easy, and a classic combination of flavors layered in a fabulous new way that will make you coming back for more!
Yield: 8 servings
1- 9 in. pie shell (deep) ***Can be purchased or made with your favorite recipe!
1- can of blueberry pie filling or:
2-3 cups of fresh blueberries
2 T. sugar
juice of 1 lemon
2 t. cornstarch
3 cups (1 1/2 bags) white chocolate chips
zest of 1 lemon
1 1/2 t. lemon extract
2- 2 1/2 cups of plain Greek Yogurt (or can use sour cream)
***For garnish: additional lemon zest, whipped cream, etc.
1) If making the blueberry pie topping: In a medium pot on medium heat, place your blueberries and sugar, and stir together. In a small bowl, whisk together the lemon juice and cornstarch. When the blueberries begin to cook down, add the cornstarch mixture, and stir well. Continue to stir frequently, and as soon as the mixture thickens, turn down to low heat, and cook for an additional 4-5 minutes. (Allow for more cooking time if the mixture doesn't seem thick enough.) Remove, and allow to cool thoroughly. Place in the refrigerator until ready to use.
**Total cooking time: about 10 min.
2) Preheat oven to 350F. Prep your pie crust by "docking" it all over with a fork. (You just want to take a fork and prick the crust randomly on the bottom and sides to keep the crust from creating "bubbles" in the crust while baking!) Place the crust in 350F oven for about 10 min., (or until lightly golden brown.) Allow the crust to cool entirely before making the cream base.
3) For the "cream" base: In a medium bowl, simply melt the white chocolate chips in the microwave, or in a double boiler. Add the lemon zest and extract, and the yogurt. Whisk quickly and well- with a good wire whisk!! Try to get any lumps out. (Mixture should be very smooth, and "pudding like".) Reserve 1 cup of the filling, and pour the rest of the filling into the cooled pie shell, and evenly smooth out the top with a spatula. Refrigerate the pie for a good 2 hours or more, to allow the base to firm up. (The reserved cup of filling will be for piping on the "rosettes" to finish the pie. You can place in the refrigerator until ready to use.) Note: if something happens during whisking, and the mixture seizes too much on you/ or too many lumps form, place the bowl in the microwave on a low setting to just warm the mixture up enough to where it softens, and you are able to whisk again to break up any lumps.
4) To finish the pie: Carefully spoon the blueberry topping over the pie- making sure to spread it evenly over the "cream" base. Take the reserved cream, place it in a pastry bag fitted with a large star tip, and simply pipe rosettes around the edge. To garnish, either slice small lemon wedges to place on the rosettes, a fresh blueberry, or you can zest a lemon, (as pictured), and sprinkle the zest over the rosettes.
Note: if for some reason you didn't have enough extra cream, (or forgot to reserve some for the top), no worries! You can always whip up some fresh cream, or top the pie with some Cool Whip!
Keep pie refrigerated, and the pie is best consumed within 5 days of making.