Salutations, my friends (and enemies…so, so many enemies)! How are you all on this fine Friday evening? Me? Well, I’m much warmer than I was last week at this time, thanks to my furnace finally being fixed. But only after I spent FOUR FUCKING NIGHTS with no heat. I was displeased. Very, very displeased. But I persevered, kept warm by the burning hatred that makes up the core of my being. And now the heat has returned, another busy week has drawn to a close, and it is time once again for everyone’s favorite Friday tradition – #FrozenFoodFridays!
This week, we enjoy another yummy dessert – because when you’re single, living alone, and pretty consistently rejected, one of the few barriers against depression is getting to eat whatever the hell you damn well please. And since blueberries are one of my favorite actually healthy foods, I can even twist this into being a somewhat good for you treat as well! So let’s make ourselves some Frozen Blueberry Cream Pie!
- 9″ graham cracker crust
- 1 cup fresh blueberries
- 1/4 cup water
- 3 tablespoons sugar
- 1 tablespoon light corn syrup
- 3/4 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon lemon zest
- 8 ounces cream cheese, softened
- 3/4 cup confectioner’s sugar
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
Stir together the blueberries, water, sugar, corn syrup, cornstarch, and salt in a saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce heat to medium-low and cook another 4-5 minutes, stirring occasionally, until the berries begin to burst and the mixture begins to thicken.
Remove from heat and stir in the lemon zest. Place the mixture in a bowl and let it cool for approximately 10 minutes. Lightly cover the bowl and refrigerate approximately 1 hour.
In another bowl, combine the cream cheese and confectioner’s sugar and beat it until smooth. Add the heavy whipping cream and vanilla extract and continue beating until stiff peaks begin to form. Gently FOLD (do NOT stir) the chilled blueberry mixture into the cheese mixture. Spoon the mixture into the graham cracker crust, gently spreading it to the edges of the crust. Lightly cover and freeze until firm.
When ready to serve, let thaw 20 minutes at room temperature first. Then enjoy with a glass of your favorite red wine!
And so, another #FrozenFoodFridays draws to a close. Look forward to some more gaming posts this week, including my thoughts on the Nintendo Switch launch date and game lineup, as well as (hopefully) another guest entry by Malevolent Moogle in the near future! Until then, mortals, be well! – EWE