Blueberry Bottom Pie

Sharon Whitley

By
@aggiemom20002000

Great cool Summer pie. Good for upcoming 4'th of July. There is never any left around our house once it's served.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

25 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

2 pkg
vanilla pudding and pie filling (4 serving size)
1 1/4 c
milk
1 1/2 c
blueberries, pureed
1/2 tsp
cinnamon
1
9" cooked pie shell, cooled
2 tsp
grated lemon rind
3/12 c
cool whip topping

Directions Step-By-Step

1
Combine 1 package pie filling mix, 1/4 cup of the milk, the pureed berries and cinnamon in saucepan. Cook and stir until mixture comes to a full boil. Pour into crust;chill.
2
Prepare remaining package pie filling mix with remaining milk as directed on package for pie. Add 1 teaspoon of the lemon rind; pour into bowl and cover with plastic wrap. Chill about 1 hour, until cold.
3
Fold in 1 cup of the whipped topping and spoon over blueberry layer. Combine remaining whipped topping and lemon rind. Spoon over filling. Freeze 1 hour or chill in refrigerator 3 hours before serving Garnish with blueberrries if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy