Ingredients for Creamy Blueberry Pie
- 9 Inch Graham Cracker Crust
- Blueberry Pie Filling
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container sour cream
- 1 (1 ounce) package unflavored gelatin
- 1/4 cup cold water
- 2 tablespoons lemon juice
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How to Make Creamy Blueberry Pie
- In a large mixing bowl, combine 1 (8 ounce) container of sour cream and 1 (14 ounce) can of sweetened condensed milk. Mix well.
- In a small saucepan, combine 1/4 cup of cold water and 1 (1 ounce) package of unflavored gelatin. Let it bloom for 5 minutes.
- Heat the gelatin mixture over medium heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat.
- Add 2 tablespoons of lemon juice to the gelatin mixture. Pour this mixture into the sour cream and condensed milk mixture and stir until well combined.
- Gently fold in 4 cups of blueberry pie filling (homemade or store-bought).
- Pour the mixture into a 9-inch prepared pie crust.
- Refrigerate for at least 2 hours, or until set.
- Before serving, spread the remaining 1 1/3 cups of blueberry pie filling evenly over the top of the pie.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
215g
Fat
54g
Carbs
22g
