Blueberry Bottom Pie

Sharon Whitley


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


★★★★★ 1 vote

25 Min
5 Min
Stove Top


Add to Grocery List

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

How to Make Blueberry Bottom Pie


  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.

Printable Recipe Card

About Blueberry Bottom Pie

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

Show 4 Comments & Reviews

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