WILD BLUEBERRY WHITE CHOCOLATE MOUSSE PIE

Steps:

• Crust
• Process crackers, pecans and coconut in a food processor until finely chopped.
• Add butter and brown sugar; process until well combined. Press mixture firmly onto bottom and sides of 9-inch springform pan.
• Chill until ready to use.
• Filling
• Sprinkle gelatin over water in a large bowl; set aside.
• Cook blueberries, sugar, butter, lemon zest, lemon juice and salt in a large sauce pan over medium heat until blueberries are really soft, about 10-12 minutes.
• Using hand blender, puree blueberry mixture.
• Meanwhile, whisk together eggs, egg yolks and cornstarch until combined.
• Remove blueberry mixture from heat; slowly add 0.5 cup blueberry mixture to egg mixture while constantly whisking.
• Return tempered egg mixture, constantly whisking, to mixture in saucepan.
• Cook, whisking constantly, over medium heat until mixture is thickened and bubbles, about 1 minute.
• Pour mixture through fine-mesh strainer set over gelatin mixture. Discard solids; stir blueberry mixture until gelatin is dissolved.
• Let sit, stirring occasionally, until reaches room temperature, 30 minutes to 1 hour.
• Whip heavy cream until soft peaks form. Add one-third of whipped cream to blueberry mixture; gently whisk until mixture is lightened.
• Using spatula, fold in remaining cream until well combined. Pour filling over prepared crust.
• Topping
• Place chocolate in a medium bowl; bring 3/4 cup heavy cream to simmer; pour over chocolate and stir until smooth. Whip remaining cream until soft peaks form.
• Fold in one-third whipped cream to chocolate mixture; whisk to combine.
• Fold in remaining cream until homogenous. Spread on top of blueberry filling.
• Chill pie for at least 5 hours or up to 24 hours. Run thin knife around edge before releasing the ring.