Boysenberry Cream Pie
Pie Crust:
1/2 cup melted butter
2 cups chopped granola
1 cup coconut
1/3 cup rolled oats
Mix well and press into 8" pie tin.
Bake at 400 degrees for 10 minutes.
Filling:
4 cups boysenberries
3/4 cup sugar + 2 tbsp
3 heaping tbsp cornstarch
Dash of lemon juice
1 cup whipping cream (whipped)
Sprinkle 2 cups of berries with 2 tablespoons sugar and set aside. Place remaining berries in a pan and add 3/4 cup sugar; mash berries and stir until sugar begins to dissolve. Add cornstarch. Cook over medium heat until mixture is thick and clear. Cool slightly; add lemon juice. Put uncooked reserved berries in the bottom of pie shell, pour cooked mixture over them. Chill until set. Cover with whipped cream.
Pie Crust:
1/2 cup melted butter
2 cups chopped granola
1 cup coconut
1/3 cup rolled oats
Mix well and press into 8" pie tin.
Bake at 400 degrees for 10 minutes.
Filling:
4 cups boysenberries
3/4 cup sugar + 2 tbsp
3 heaping tbsp cornstarch
Dash of lemon juice
1 cup whipping cream (whipped)
Sprinkle 2 cups of berries with 2 tablespoons sugar and set aside. Place remaining berries in a pan and add 3/4 cup sugar; mash berries and stir until sugar begins to dissolve. Add cornstarch. Cook over medium heat until mixture is thick and clear. Cool slightly; add lemon juice. Put uncooked reserved berries in the bottom of pie shell, pour cooked mixture over them. Chill until set. Cover with whipped cream.
