Blueberry Icebox Pie Recipe
Ingredients (24)
- For the graham cracker crust
- 2 cups (240g) graham cracker crumbs (about 16 crackers)
- 2 tablespoons light brown sugar
- 1/2 teaspoon fine sea salt
- 8 tablespoons (113g) unsalted butter, melted
- For the filling
- 1/2 cup (118ml) heavy cream
- 1/2 pound (227g) cream cheese, cut into chunks, at room temperature
- 3/4 cup (180g) sour cream
- 3/4 cup (94g) confectioners’ sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- For the blueberry topping
- 2 tablespoons cornstarch
- 1/4 cup (59ml) water
- 2 cups (290g) fresh blueberries
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- For the chantilly cream
- 1 cup (273ml) heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
Learn how to make this recipe at Simply Recipes
The epitome of elegance in a cocktail glass - Francés 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.
Ingredients (6)
- 1 oz. Tanqueray No. TEN Gin
- 0.75 oz. Lemon Juice
- 0.5 oz. Simple Syrup
- 2 oz. Brut Champagne
- Lemon Twist Garnish
- <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>
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