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Wild Blueberry White Chocolate Mousse Pie
Wild Blueberry White Chocolate Mousse Pie

Wild Blueberry White Chocolate Mousse Pie

Recipe and Photo by Eggland's Best and Sugiyarti J
50 Min(s)
30 Min(s) Prep
20 Min(s) Cook
Alaskan wild blueberries are a dessert favorite! To complete a good meal, we need a good dessert. The white chocolate topping reminds me of snow-covered mountains in Alaska
What You Need
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12 servings
Original recipe yields 12 servings
6 sheets graham crackers
1 cup toasted pecans
1 cup toasted sweetened shredded coconut
6 tablespoons butter
6 tablespoons brown sugar
1.5 teaspoons unflavored gelatin
2 tablespoons water
1 pound fresh or thawed frozen wild blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
2 Eggland's Best® Eggss (large)
2 Eggland’s Best® Eggs (large), yolks only
2 teaspoons cornstarch
1-3/4 cups heavy whipping cream
8 ounces white chocolate, chopped
1.5 cups heavy whipping cream
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Eggland's Best® is a registered trademark owned by Eggland's Best, LLC

Let's Make It
1
Crust
2
Process crackers, pecans and coconut in a food processor until finely chopped.
3
Add butter and brown sugar; process until well combined. Press mixture firmly onto bottom and sides of 9-inch springform pan.
4
Chill until ready to use.
5
Filling
6
Sprinkle gelatin over water in a large bowl; set aside.
7
Cook blueberries, sugar, butter, lemon zest, lemon juice and salt in a large sauce pan over medium heat until blueberries are really soft, about 10-12 minutes.
8
Using hand blender, puree blueberry mixture.
9
Meanwhile, whisk together eggs, egg yolks and cornstarch until combined.
10
Remove blueberry mixture from heat; slowly add 0.5 cup blueberry mixture to egg mixture while constantly whisking.
11
Return tempered egg mixture, constantly whisking, to mixture in saucepan.
12
Cook, whisking constantly, over medium heat until mixture is thickened and bubbles, about 1 minute.
13
Pour mixture through fine-mesh strainer set over gelatin mixture. Discard solids; stir blueberry mixture until gelatin is dissolved.
14
Let sit, stirring occasionally, until reaches room temperature, 30 minutes to 1 hour.
15
Whip heavy cream until soft peaks form. Add one-third of whipped cream to blueberry mixture; gently whisk until mixture is lightened.
16
Using spatula, fold in remaining cream until well combined. Pour filling over prepared crust.
17
Topping
18
Place chocolate in a medium bowl; bring 3/4 cup heavy cream to simmer; pour over chocolate and stir until smooth. Whip remaining cream until soft peaks form.
19
Fold in one-third whipped cream to chocolate mixture; whisk to combine.
20
Fold in remaining cream until homogenous. Spread on top of blueberry filling.
21
Chill pie for at least 5 hours or up to 24 hours. Run thin knife around edge before releasing the ring.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 40g
51%
Saturated Fat 22g
110%
Trans Fat 1g
Cholesterol 115mg
38%
Sodium 150mg
7%
Total Carbohydrates 47g
17%
Dietary Fibers 3g
11%
Sugars 34g
68%
Protein 7g
14%
Vitamin A
20%
Vitamin C
6%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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