2nd Place Winner 2013 Blueberry Pie Contest

Vada Kipler’s Blueberry Tiramisu Pie


For Crust:

24 Ladyfingers

1/2 cup butter

1 tsp, vanilla

Blueberry Filling:

2 cups blueberries

1/2 cup sugar

1-1/2 Tbsp cornstarch

1-1/2 Tbsp water

1 Tbsp butter

dash salt

Cream Filling:

1 cup heavy whipping cream

8 oz. container Mascarpone Cheese at room temperature

1/3 cup confectioner’s sugar

1 tsp. vanilla

Blueberry Syrup:

1 cup water

1 cup sugar

2 cups blueberries


For crust:

Process ladyfingers in food processor until it forms very fine crumbs. Melt butter and stir in vanilla. Add melted butter/vanilla mixture to ladyfinger crumbs and mix. Pat into a buttered pie pan, bottom and sides. Bake at 325 for 10 minutes. Let cool completely.

For Blueberry Filling:

Combine 1 cup blueberries with 1/2 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes. Combine cornstarch and water in bowl. Add to pan with blueberries. Cook over medium heat until mixture is clear and thick. Pour hot mixture into large bowl. fold in remaining cup of blueberries and butter. Let cool.

For Cream Filling:

In a large bowl, beat heavy whipping cream with an electric mixer at medium speed until thickened. Gradually add confectioner’s sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Blueberry Syrup:

Combine 1 cup water and 1 cup sugar in medium saucepan over medium heat stirring constantly until sugar dissolves. Add blueberries and process with hand mixer. Let cool.

To Assemble the pie:

Spread 1-1/2 cups cream filling on crust, pour blueberry filling on top and top with remaining cream mixture. Drizzle with blueberry syrup. Serve