RED, WHITE, AND BLUEBERRY CREAM PIE
Plump, juicy, sweet, vibrant blueberries are one of nature’s great treasures.
28 ounces fresh blueberries
1/2 cup sugar + 3 tablespoons
2 tablespoons cornstarch
1/3 cup water
2/3 cup mascarpone cheese
2/3 cup plain Greek yogurt
1-1/3 cups nondairy whipped topping
1 (9-inch) prepared graham cracker pie crust (or make your own!)
Garnish with any mix of strawberries, blueberries, raspberries, and blackberries
In a medium saucepan combine blueberries, cornstarch, and water. Cook on medium-high heat until combined. Add sugar and stir in. Be careful not to mash the berries. All of this should only take about 3-5 minutes in the pan. Let cool to room temperature. When the blueberry mixture is cool, add to pie crust. In a medium bowl, combine mascarpone cheese, yogurt, and remaining 3 tablespoons sugar. Beat with an electric mixer until smooth. Spread over the cooled blueberry mixture. Chill until set, about 5 hours. Garnish with fresh berries.