Look at this recipe. Seems to have the cream and eggs.
Recipe: Blueberry Chiffon Pie
July 2, 2003
Time: 1 1/2 hours plus 6 1/2 hours' chilling
For the pastry:
1 1/4 ^ cups all-purpose flour
1/3 cup white cornmeal
1/3 cup confectioners' sugar
1/2 teaspoon kosher salt
9 tablespoons unsalted butter in small cubes
Seeds and pulp from half a vanilla bean
1 egg yolk
3 tablespoons heavy cream.
For the chiffon:
2 cups blueberries
Sugar
5 egg yolks
Grated zest of 1 lemon
2 tablespoons lemon juice
1 packet plain gelatin, dissolved in 1/4 cup warm water
2/3 cup heavy cream
6 egg whites
Pinch kosher salt.
1. In a 1-gallon plastic bag, combine flour, cornmeal, confectioners' sugar and salt. Wrap butter cubes in plastic wrap. Place both in freezer for at least 30 minutes. Pour contents of flour bag into a food processor and pulse a few times. Add butter and pulse until it resembles tiny pebbles. Add vanilla seeds and pulp, egg yolk and heavy cream, and pulse 5 times. Dough is ready if it holds together when you press mixture between your thumb and index finger.
2. Pour dough onto countertop. Using heel of your hand, knead dough bits until they cohere. Collect dough into a ball and flatten into a disk. Cover with plastic wrap and chill for at least 3 hours.
3. Heat oven to 400 degrees. Roll out pastry and press into a shallow pie pan. Trim excess pastry to 1/2 inch from edge, then roll it under. Crimp edges. Line with foil and pie weights (or dried beans). Chill, then bake for 15 minutes. Remove foil and weights, reduce heat to 350 degrees and bake until base of pie is cooked and dry looking, about 5 minutes. Remove from oven and let cool.
4. In a small saucepan, combine blueberries and 1/3 cup sugar. Place over medium heat and cook at a rapid simmer until berries wilt and juices thicken, about 15 minutes. Let cool. It should resemble a loose jam.
5. In a pan, whisk together egg yolks, lemon zest, lemon juice and 2 tablespoons sugar. Cook over low heat until mixture coats back of a spoon, 2 to 4 minutes. Remove from heat and stir in gelatin. While it cools, whip cream until it holds stiff peaks. Separately, whip egg whites and pinch of salt until foamy, then gradually beat in 1/4 cup sugar until whites hold a stiff peak.
6. Fold cooled gelatin mixture into beaten egg whites. Then fold in the whipped cream, followed by blueberries. Mix gently until smooth. Pour into pie shell and chill for at least 3 hours before serving.
Yield: 8 servings.
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