Live, Love, & Eat in Sayulita: Blueberry Cream Pie

Many of you have asked me for no bake desserts, as some Sayulita rentals do not have an oven. This summer I made one of “the best” no bake desserts that I have ever tasted: Blueberry Cream Pie! Oh my goodness, it is so good that I could not stop having another “sliver”! 

For the Blueberry Topping:

- 4 cups fresh blueberries - You can often find them at our Friday Mercado del Pueblo during high season or at Mega or Costco

- 3/4 cup cold water, divided into 1/2 and 1/4 cups

- 1/2 cup sugar, or more, if you like it sweeter. I usually reduce rather than add, but please taste as you go and reduce or add depending on your taste

- 3 tablespoons corn starch

- 1&1/2 teaspoons lemon juice - fresh lime juice is also fine

For the Crust:

- 2 cups graham wafer crumbs - I like to use the vanilla wafers that you can find in just about every Sayulita tienda. Maria’s is a very common brand. Crush them in a sealed ziploc bag, and let all the air out of it.

- 1/2 cup melted butter

For the Cream Filling:

- 1 and 1/4 cups heavy cream (crema para batir) is available at Alas Blancas all the time

- 6 ounces cream cheese, softened - ask for Philadelphia, as the locals say. A 190 gram package is approximately 6 ounces

- 1/2 cup crema. The original recipe calls for sour cream, so I use crema because it is the closest thing to sour cream in Mexico. I love Lala’s crema the most. You can find it in every tienda in Sayulita. 

- 1/3 cup sugar

- Zest from 1 lemon or lime. Be sure to scrub the outside skin with soap, rinse very well and dry. Citrus is very heavily sprayed with chemicals and scrubbing removes them.

- 2 teaspoons lemon juice

METHOD:

Make the blueberry topping first so that it can cool, then the crust, and lastly the cream filling.

For the Blueberry Topping:

1. Mix blueberries, 1/2 cup cold water, sugar, and lemon juice in a pot over medium heat.
2. Cook until mixture boils.
3. Mix together the cornstarch, remaining 1/4 cup water, and lemon juice in a small bowl until blended.
4. Add slowly to blueberry mixture, stirring until mixture boils and is no longercloudy. It will have a nice shine to it.
5. Set aside and cool completely.

For the Crust:

1. Mix crumbs and melted butter together until well combined.
2. Press the crumbs on the bottom and up the sides of a 10” pie plate. 
3. Refrigerate pie plate with crumbs until cream filling is ready.

For the Cream Filling:

1. Whip the whipping cream until stiff and set aside.
2. In another bowl, beat the cream cheese, sugar, lemon or lime juice, and lemon or lime zest. You can use a hand held mixer or a standing mixer or.. a very strong hand!
3. Add the crema and combine thoroughly.
4. Now fold this mixture into the whipped cream.
5. Pile cream onto chilled crust. 
6. When the blueberry topping is cold spoon, it evenly over the cream filling

Chill in the fridge for at least 3 hours. I know, I know, it is very difficult to wait 3 hours to be able to taste it, but I promise you that the waiting will be worthwhile!

You will be VERY HAPPY that I am sending you this yummy dessert. It is so delicious and so perfect to make in your Sayulita kitchen. You will make this more than once, for sure!

I have decided that I am going to be carb free for the next month or so. With that in mind, I have been making many very delicious carb free meals that I will happily share with you. Stay tuned for Spiralized Zucchini Carbonara!