I imagine there is a cup of hot steaming coffee by my side. If it sits close enough to my keyboard, my pinky finger would briefly brush the warm glass when I press Enter. Maybe the earthy smell would slowly nudge my brain awake like the morning chaste kiss mothers give to their toddler.
But no, no coffee here. I don’t even know if I like coffee enough to have it everyday. I have always been a tea drinker.
It’s just that I always have this romantic thinking that early morning writing would be accompanied by coffee. (Does this even make sense?)
I don’t usually write in this ungodly hour, (Hi! 5 AM here in Jakarta) but my classes would start in 2 weeks and I can’t afford the luxury of “Writing-at-midnight-until-early-morning-session” if I want to be completely awake for that itty bitty details of marketing plans or business research *arghh*
The fact that the sun is slowly rising distract me. The shine creeps through my window and I imagine myself covering my eyes with blanket, wishing the night would last a little longer.
Since I can’t have any of that, I think coffee might be my next best friend for the next year of college.( Which my last year and most probably the worst)
I still don’t know what kind of coffee would be my favorite- but what I do know is that I do not mind having coffee with this blueberry icebox pie every morning.
I would say this pie is a pure kick-ass-blueberry-goodness. The ingredients are pretty much only blueberries and chocolate wafers.
Yup. That’s it.
Simple flavors. Fresh. Best eaten cold. ( with coffee!)
Blueberry Icebox Pie
Inspired from At Home with Magnolia by Allysa Torey
First there’s the fruit itself, shiny blue little things, gleaming in light. Second, (and my favorite) is the jam-like filling. Deep blue, almost purple even.. It’s like seeing into a pool of sapphire. It is soft and a little bit chewy, with sharp tang that will wash away any sleepiness that hover your mind in the morning.
Serves one 9 inch pie
1/2 cup unsalted butter, melted
2 cups chocolate wafer crumbs
5 cups of fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 cup of fresh blueberries
To make the crust:
In a bowl, combine melted butter and the chocolate wafer crumbs. Butter lightly the 9 inch pie dish then dump the crust mixture on it. With the back of a spoon or your fingers, spread and firmly press the crust. Cover tightly in cling wrap and freeze for one hour.
To make the filling:
In a medium-size saucepan, combine the blueberries, sugar and cornstarch and stir constantly over medium heat until it reaches the consistency of jam, 10 to 15 minutes.
Reduce the heat to low and cook just a slight more until the mixture thicken. Remove from the heat and whisk in vanilla extract. Allow to cool to room temperature.
Take the pie crust out from the freezer and spread the now cool filling evenly onto it. Dot with fresh blueberries, cover with plastic wrap again and chill the pie in the refrigerator for at least 4 hours and up to 8 hours.