Blueberry Cloud Pie

Carol Junkins

By
@CarolAJ

Received this recipe from my hometown blueberry field. Every year we can go to a wonderful blueberry field right near my house and pick wild blueberries. The couple that owns the fields always has wonderful tried and true recipes to try. This is one of them she told me her family really loved. Hope you all enjoy this one as much too.


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Comments:

Serves:

9 inch pie pan

Prep:

10 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

1 1/4 c
miniature marshmallows
3 Tbsp
butter, cubed
2 1/2 c
crisp rice cereal
1 pkg
berry blue gelatin (3 oz.)
1/2 c
boiling water
1/2 c
cold water
2 c
heavy whipping cream
5 Tbsp
confectioners sugar
1 2/3 c
fresh blueberries
additional fresh blueberries

Directions Step-By-Step

1
Spray a heat proof 9x13 inch pan with cooking spray for the rice shell formation.
2
In a large saucepan combine marshmallows and butter.
Cook and stir over medium heat til marshmallows are melted. Stir in cereal .
3
With greased hands, pressed onto the bottom and up sides of a 9" pie plate; set aside.
4
In a large bowl , dissolve gelatin in boiling water; stir in cold water.
Refrigerate until partially set, about 1 hour.
5
In a small bowl, beat cream until it begins to thicken. Add confectioner's sugar; beat until soft peaks form.
6
Fold berries and 3 cups of whipped cream into gelatin mixture. Pour into crust.
Refrigerate pie and remaining whipped cream for up to four hours.
7
To serve: garnish with reserved cream and additional berries.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American