Blueberry Chantilly Pie

Indulge in the perfect balance of sweetness and creaminess with this irresistible Blueberry Chantilly Pie. Featuring a buttery graham cracker crust, a luscious homemade blueberry filling, and a cloud-like layer of Chantilly cream, this no-fuss dessert is a showstopper for any occasion. Fresh blueberries take center stage, bursting with natural flavor, while the lightly whipped cream adds an elegant touch of decadence. With just 30 minutes of prep time, this easy-to-make pie is a refreshing treat that’s perfect for summer gatherings or everyday indulgence. Garnish with extra blueberries for a stunning presentation that’s as beautiful as it is delicious. Serve this chilled pie as the epitome of dessert perfection!

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 cups fresh blueberries
• 0.5 cups granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 0.25 cup cold water
• 1.5 cups heavy whipping cream
• 0.25 cup powdered sugar
• 1 teaspoon vanilla extract
• 0.5 cup extra blueberries (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Step 4

Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.

Step 5

In a medium saucepan over medium heat, combine 2 cups of the blueberries, 0.5 cups granulated sugar, cornstarch, lemon juice, and cold water. Stir constantly until the mixture thickens and starts to bubble.

Step 6

Remove the saucepan from heat and gently fold in the remaining 1 cup of fresh blueberries. Allow the blueberry filling to cool to room temperature.

Step 7

Pour the cooled blueberry filling into the prepared crust and spread it evenly with a spatula. Refrigerate the pie for at least 2 hours, or until the filling is set.

Step 8

To make the Chantilly cream, whip the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl using an electric mixer. Continue whipping until soft peaks form.

Step 9

Once the pie is set, spread the Chantilly cream generously over the blueberry filling or pipe it decoratively using a piping bag.

Step 10

Optional: Garnish the pie with extra fresh blueberries on top for decoration.

Step 11

Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1405.2 grams (1405.2g)

Amount per serving	% Daily Value*
Calories	3597

Total Fat 208.90g	268%
Saturated Fat 120.50g	603%
Polyunsaturated Fat 0.00g
Cholesterol 546mg	182%
Sodium 1213mg	53%
Total Carbohydrate 396.90g	144%
Dietary Fiber 17.30g	62%
Total Sugars 264.10g
Protein 16.00g	32%

Vitamin D 0IU	0%
Calcium 144mg	11%
Iron 8mg	43%
Potassium 713mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 1.8%

Carbs: 45.0%