Blueberry Lemon Chiffon Pie

2 cups fresh blueberries
1 pkg (6 oz) lemon gelatin
3 cups water
2 cups heavy cream, whipped
1/4 cup confectioners sugar
2 tsp vanilla
1 baked 10 inch pie shell with a fluted edge

Rinse blueberries and dry well. Dissolve gelatin in 1 cup of the water heated to boiling. Stir in remaining water. Chill until syrupy. Whip cream with sugar and vanilla. Fold 1/2 of the cream into the gelatin. Fold in half of the blueberries. Spoon filling into baked and cooled pie shell. Chill pie until firm. Chill remaining cream and blueberries. With a toothpick lightly mark top of pie into 6 equal wedges. Fill 3 alternate wedges with remaining whipped cream pressed out of the pastry bag with a rosette tip. Fill remaining wedges, with remaining blueberries. Chill. Cut wedges of pie so that each piece is topped with half blueberries and half whipped cream.

Yield: One 10-inch pie.

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Cajun Country -- New Iberia, Louisiana