Blueberry Rum Pie Shooter with Thyme Crackers and Lemon Whipped Cream
Ingredients:
- 2 tbsp Rum
- For the blueberry pie mixture:
- 2 pints blueberries, rinsed
- ¼ cup sugar
- 1 tsp fresh lemon juice
- 1 tsp cornstarch
- For the thyme graham cracker crust:
- 2 cups crumbled plain graham crackers
- 2 Tbsp fresh thyme leaves
- Crushed pink peppercorns (optional)
- For the lemon whipped cream:
- 1 cup cold whipping cream
- 1 lemon, zested
- For serving:
- Shot glasses or small mason jars
Directions:
Serves 12
Prep time: 20 minutes
Cook time: 20 minutes
Cooling time: 2 hours
Add blueberries, sugar and lemon juice to a small saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the blueberries begin to burst. After the blueberries are done, gently stir in the rum and cornstarch to thicken.
While the blueberries are simmering, mix the crushed graham crackers, thyme, and pink peppercorns (if using) together to form the crust. Figure each person will have 2-3 oz. Add crust mixture to the bottom of shot glasses (or mason jars). When the blueberry pie mixture is done, pour over the crust, leaving enough room at the top of the glass for the whipped cream. Place in the fridge to set for at least 2 hours.
When ready to serve, add cold whipping cream and lemon zest to a metal or glass bowl and mix with a hand mixer until stiff peaks form. Remove shooters from the fridge and top each shot glass with the whipped cream. Enjoy immediately!
