Do certain restaurants have a special place in your heart? They do for me. The restaurant itself can be a huge part of a good memory just like a dish that you ate there. There are the restaurants that you have an amazing meal in. There are the restaurants that you have a so-so meal in but an amazing first date. There are restaurants that you get engaged in. There are restaurants that you go to time and time again and every time is better than the last. Steve and Cookie’s definitely has a special place in my heart. Steve and Cookie’s is in Margate, NJ and whenever I am at my parent’s house I try my hardest to get there for dinner. I have had many special dinners there with my husband. One that comes to mind is the evening that he asked my father for permission to marry me. We went there after he and my father had “the talk” and celebrated the new life that we were going to have together. I have also had great dinners there with my grandparents. My grandparents are so much fun and dinner with them is always a highlight of my trip home. My grandmother has a sweet tooth like I do and I love going to dinner there with her because we always order two desserts and share them. A favorite of both of ours is the Blueberry Pie.
This Blueberry Pie is different because 1., it has a graham cracker crust, and 2., the blueberry filling is made with both raw and cooked blueberries. I have played around with this recipe as I do not have the one that Steve and Cookie’s uses, but this is pretty close and really, really delicious. Have some blueberries that you need to use? This is a good way to use them.
graham cracker crust (baked and cooled)
6 cups fresh blueberries
1 teaspoon salt
1 1/2 cup sugar
1/2 cups water
6 Tablespoons cornstarch
2 Tablespoons butter
2 Tablespoons lemon juice
Wash and pick over the blueberries.
Put 3 cups of blueberries, sugar, salt, and cornstarch in a saucepan. (You could cook less of the blueberries if you want a more raw blueberry pie. I would only cook 2 cups of blueberries if that is the case.)
Pour in the water.
Mix together and cook over medium-high heat.
Cook the blueberries until the mixture comes to a boil.
You can take the blueberries of the heat after the mixture has been boiling for 2 minutes. To achieve maximum thickening power from the cornstarch, it needs to boil. The berries will start to break down.
Finish the berry mixture by adding the butter and lemon juice.
Let the blueberry mixture cool down before you add the fresh berries.
Fold the fresh blueberries into the cooked blueberries.
Pour the blueberries into the graham cracker crust.
Chill the pie for a few hours before serving.
Straight up for breakfast is pretty delicious too. Just in case you were wondering.
Did you know that I come from the Blueberry Capital of the World?