Recipes: Dessert

Ingredients

• 25 chocolate sandwich cookies for crust (1 ½ cups crushed cookies)

• 4 tablespoons melted butter

• 3 cups fresh Oregon blueberries

• Zest of one lemon

• 2 tablespoons lemon juice

• 1 packet of gelatin

• 1 cup heavy cream

• 11-ounce can sweetened condensed coconut milk

• 1 8-ounce package Cream cheese

• 1 cup heavy cream

• ¼ cup powdered sugar

• ½ cup fresh blueberries for garnish

• 3 or 4 chocolate cookies for garnish

• Fresh mint for garnish (optional)

Instructions

• Preheat the oven to 350F.
• In a food processor, pulse the cookies until finely crushed.
• Stir the melted butter into the crushed cookies.
• Press the cookie mixture into the bottom of a 9-inch deep dish pie plate.
• Place the pie plate in the oven and bake the crust for about 10 minutes.
• Remove from the oven and let the crust cool.
• Blend 3 cups blueberries in a blender.
• Add pureed blueberries and zest of one lemon to a medium size pot and heat over medium low heat just until heated through.
• Then sprinkle the gelatin into the lemon juice and stir to combine.
• Pour the gelatin lemon juice into the hot blueberries and stir.
• Set aside to cool.
• In an electric mixer whip 1 cup of the heavy whipping cream until it forms stiff peaks. Transfer to a cold mixing bowl.
• Using the same electric mixer bowl, no need to clean it, whisk together the sweetened condensed coconut milk and cream cheese until light and fluffy.
• Fold the cooled blueberries into the cream cheese mixture and then fold in the whipped cream.
• Pour the mixture into the cooled pie crust.
• Place it in the refrigerator for at least 4 hours or overnight. Placing it in the freezer will give it a firmer texture.
• Once the pie is firm, whip 1 cup of heavy cream with ¼ cup powdered sugar until light and fluffy. Spread the whipped cream over the top of the pie and garnish with additional fresh Oregon blueberries, chocolate cookie crumbs and fresh mint.