Best Blueberry Walnut Pie Recipes

Blueberry Walnut Pie image

Provided by sweetcakes

Categories Pie

Time 52m

Yield 1 pie, 16 serving(s)

Number Of Ingredients 18

2 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup plus 2 tbsp butter, melted
3 tablespoons honey
1/2 teaspoon cinnamon
6 egg yolks
1 cup blueberry juice, drained from canned blueberries
1 cup whipping cream
3/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/4 cup blueberry juice, drained from canned blueberries
1 (1/4 ounce) envelope unflavored gelatin
1 cup whipping cream
2 cups canned blueberries
1 cup walnuts, chopped and toasted
whipped cream (garnish)

Steps:

Crust:.
Preheat oven to 350 degrees.
Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
Bake 10 minutes. Let cool while preparing filling.
Filling:.
Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
Immediately pour into large bowl of electric mixer.
Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
Add small amount of cooling yolk mixture and blend well.
Slowly add gelatin mixture to yolk mixture and blend well.
Refrigerate, stirring frequently, until mouse just begins to thicken and set.
Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
Fold cream and blueberries into mousse.
Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.

Nutrition Facts : Calories 353.3, Fat 24, SaturatedFat 10.1, Cholesterol 119.2, Sodium 116.2, Carbohydrate 32.6, Fiber 1.7, Sugar 23.7, Protein 4.7

Apple-Blueberry-Walnut Pie image

Yield 9 inch pie

Number Of Ingredients 7

2 cups sliced McIntosh or Granny Smith apples (about 2 pounds)
1/4 cup firmly packed brown sugar
2 tablespoons all purpose flour
1 cup blueberries
1/2 cup coarsely chopped walnuts
2 tablespoons butter cut into small pieces
Homemade Pie Crust

Steps:

1. Peel and core the apples, then cut into thin slices. 2. Mix the apples, brown sugar, and flour in a bowl. 3. Spoon half of the apple mixture on the bottom of the pie crust. Add half of the blueberries and walnuts, then dot with half the butter. Repeat the layers. 4. Roll out the remaining dough in a circle and cut into 1/2 inch wide strips. Also cut out a 3 inch circle of dough. Lay the strips across the pie (as shown), and place the circle of dough in the center. 5. Place the pan on a cookie sheet (to catch any drippings) and bake in a preheated 350°F oven for 45 to 55 minutes or until the crust is golden brown. Cool at least 30 minutes before serving.

Nutrition Facts : Nutritional Facts Serves

BLUEBERRY-WALNUT CREAMCHEESE PIE image

Provided by Bobby (*_*) @Bobbycountry

Categories Pies

Number Of Ingredients 16

1 - 9-inch, unbaked deep, pie crust
1 package(s) (8-oz) cream cheese, softened
1/4 cup(s) sugar
1/8 teaspoon(s) salt
1 - large egg, room temoerature
1 tablespoon(s) lemon juice
1 teaspoon(s) pure vanilla extract
- blueberry- walnut filling:
1 can(s) (15-oz) blueberries in light syrup
1/2 cup(s) sugar
1 tablespoon(s) ground cinnamon
3 tablespoon(s) cornstarch
2 tablespoon(s) lemon juice
1 cup(s) english walnuts, chopped
1 tablespoon(s) butter
- whipping cream, if desired

Steps:

Preheat oven to 400 degrees. Poke holes with a fork in pie crust all over. Place in oven until light golden (about 6-8 minutes). Take out of oven, and set aside. Turn oven to 350 degrees.
Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla, mix until smooth. Pour into pie crust and bake for 20 minutes at 350 degrees. Take out of oven and turn oven to 400 degrees.
Meanwhile, while pie is cooking, take the Blueberries and drain into a large measure cup. Combine syrup, cornstarch and half of the sugar.
In a medium saucepan over medium heat, add cinnamon, and stir constantly until thickened.
Remove from heat and gently stir in walnuts and Blueberries, add butter and set aside.
After 20 minutes, remove pie from oven, turn oven to 400 degrees. Let pie rest about 2 minutes. Pour Blueberries mixture over the cream cheese, spreading evenly (you may have some left).
Continue baking in 400 degrees oven for 20 minutes, or until crust is brown. Remove from oven and place on a rack for 2-3 hours before serving. Top with whipping cream if desired.