Description
Icebox pies remind me of my childhood. They are simple, delicious and perfect for hot summer days. Now, I have to be honest, there is always a part of me that wants to "sophisticate up" these desserts. And after hemming and hawing over the virtues of real whipped cream versus Cool Whip, canned fruit fillings versus fillings I make, I end up sticking with the original. Why? Simplicity and tradition.
Ingredients
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Cooking time | 30 minutes |
| Total time | 50 minutes |
Instructions
Separately, drain the crushed pineapple and canned blueberries. Keep the fruit apart, but combine the juices.
Crust:
If you are using a pre-made, gluten free pie shell, cook according to the package instructions and allow to cool before filling.
Follow these links if you want to make your own gluten free pie crust using:
Cheatin' Wheat Pie Crust Mix
Cheatin' Wheat Gluten Free Flour
Blueberry Fruit Filling:
Put reserved fruit juice into a small saucepot. Add 1/4 c. sugar, cornstarch, and salt. Cook over medium high heat, whisking constantly, until thickened. Stir in blueberries and lemon juice. Cool.
Cream Cheese Filling:
Blend cream cheese, 3 T. sugar, lemon zest, vanilla, and milk. Stir in pineapple.
Assembly:
Spread cream cheese mixture into cooled crust. Pour the cooled blueberry filling over the cream cheese layer. Top with Cool Whip or whipped cream. Chill in fridge for at least 1 hour before slicing.
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