This Blueberry Custard Cream pie is a nearly no-bake pie that is super easy to make. (Note: you can make this a fully "No Bake" pie if pre-made pie crust is used.
Prep Time20mins
Cook Time25mins
Total Time45mins
Course: Dessert
Cuisine: American
Keyword: Blueberrry Custard Cream Pie, Blueberry Pie
Servings: 7
Calories: 160kcal
Ingredients
Crust
7tbspButter
3tbspConfectioners' Sugar
1cupFlour
½cupHeavy Cream (Whipped)
2packetsUnflavored Gelatin
1 ¼cupsBlueberries
¾cupBlueberry or Currant juice
Filling
1packageVanilla Pudding(Instant pudding mix)
Instructions
Put all ingredients for the crust together in a bowl and mix well. Let stand in a cool place. Line a lightly buttered cake pan with a detachable bottom with crust. Fasten a strip of aluminum foil around the edge so that crust does not slide down during baking. Bake at 400°F for about 20 minutes.
Make your favorite instant vanilla pudding according to the directions on the package. Soak 1 tablespoon of gelatin in a little water, then stir into the warm pudding and mix so that it melts. When pudding has cooled, add whipped cream.
Take the pie shell out of the pan and then fill it with pudding.
Place blueberries on top. Dissolve the remaining gelatin and blend with the juice. Pour jelly over berries when it starts to harden.