Wild Blueberry Pie

Wild Blueberry Pie

Blueberry Filling:

2 cups blueberries

1/2 cup sugar

1 TB lemon juice

3 TB cornstarch

1/4 tsp salt

Creamy Filling:

20 large marshmallows

1/2 cup milk

1/2 pint whipping cream

1 tsp vanilla

3 TB sugar

Pinch cinnamon

1 unbaked pie shell, pricked

1 tsp cinnamon sugar

For the crust: Preheat oven to 450 degrees.  Sprinkle pie shell with the cinnamon sugar and bake for 10 minutes.  Cool.

For the blueberry filling:  Cook all blueberry filling ingredients until thick, about 15 minutes.  Set aside to cool.

For the creamy filling:  Melt marshmallows in the top of a double boiler with the milk.  Allow to cool.  Whip the cream with the vanilla and sugar and cinnamon until soft peaks form.  Thoroughly incorporate whipping cream filling into the cooled marshmallows.  Spread a layer of the marshmallow/cream filling on the bottom and up the sides of crust.  Spoon blueberry filling over the cream layer. Chill.

Recipe Source: Lillian Ulmer