Blueberry bavarian sweet dough pie
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Blueberry bavarian sweet dough pie
  Bavarian    Sweet    Dough    Pie    Chocolate  
Last updated 6/12/2012 1:09:22 AM. Recipe ID 36279. Report a problem with this recipe.
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      Title: Blueberry bavarian sweet dough pie
 Categories: Pies, Chocolate
      Yield: 1 Servings
           Crisco single crust/10 inch
      1 ts Vanilla
           Confectioners coating:
  1 1/2 oz White chocolate; chopped
      5 c  Fresh blueberries; divided
  1 1/4 c  Granulated sugar
           Bavarian layer:
      1    Unflavoured gelatin/1 tb
    1/4 c  Cold water
    1/4 c  Cornstarch
      2 ts Lemon juice
      1 c  Fresh blueberries
    1/4 c  Plus 1 1/2 tsps granulated s
  1 1/2 c  Whipping cream
           Sweetened whipped cream
           Fresh blueberries
   1. For crust, prepare Crisco Single Crust substituting 1 tsp vanilla
  for 1 tsp  of the water. Bake and cool completely.
   2. For white confectioners coating, melt white chocolate in top of
  double boiler over hot water. Brush on inside of baked pie crust.
   3. For filling, place 2-1/2 cups  blueberries in large saucepan.
  Crush berries. Stir in 1-1/4 cups sugar and cornstarch. Cook and stir
  on medium heat until mixture comes to a boil and thickens. Cool. Stir
  in remaining 2-1/2 cups blueberries and lemon juice. Refrigerate.
   4. For Bavarian layer, place gelatin in cold water to soften. Puree
  1 cup blueberries. Heat puree in small saucepan on low heat. Add
  gelatin to puree. Stir until dissolved. Stir in 1/4 cup plus 1-1/2
  teaspoons sugar. Remove from heat. Cool until almost set. Beat
  whipping cream in small bowl at high speed of electric mixer until
  stiff peaks form. Fold one third into puree. Fold puree into
  remaining whipped cream. Refrigerate.
   5. To assemble pie, spoon two thirds of filling into coated pie
  crust. Cover with Bavarian layer. Spoon remaining one third of
  filling in center of Bavarian.
   6. For topping, top with whipped cream. Garnish with blueberries.
  Refrigerate until firm.

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Recipe ID 36279 (Apr 03, 2005)

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