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Salted Pretzel Blueberry Pie

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Need a pie that makes a statement? This Salted Pretzel Blueberry Pie does just that.

Salted Pretzel Blueberry Pie

INGREDIENTS

  • 3½ cups salted pretzels
  • 3 tablespoons of brown sugar
  • 1½ sticks unsalted butter
  • ½ cup sugar 3 tablespoons corn starch
  • 1 tablespoon lemon zest
  • 4 cups California Giant blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup confectioners' sugar
  • 3 tablespoons toasted coconut flakes
  • cooking spray for pan

DIRECTIONS

      • Preheat oven to 350˚F. Process pretzels in a food processor until they form fine crumbs.
      • Add brown sugar, pulse until blended. With processor running, pour butter through chute until just blended.
      • Press crumb mixture into a lightly greased 9 inch spring form fluted pie plate.
      • Bake for 12-15 minutes or until lightly browned.
      • Remove from rack and let cool for at least 30 minutes.
      • Stir together sugar, lemon zest and cornstarch in a small saucepan. Gradually add 1 cup water, whisking until smooth. Bring to a boil, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat and add gelatin, whisking until gelatin dissolves. Cool 15 minutes.
      • Toss blueberries and gelatin mixture in a large bowl. Spoon into prepared crust. Cover loosely, chill 3 hours or until set.
      • In a large bowl, add heavy cream, vanilla and confectioners' sugar. With a hand mixer whip until thick and creamy.
      • Dollop cream in center of chilled pie, leaving some of the blueberries exposed.
      • Sprinkle with toasted coconut.
Salted Pretzel Blueberry Pie

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