Blueberry Refrigerator Pie

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  • 25 min prep
  • 3 hr 25 min total
  • Makes 10 servings, 1 piece (138 g) each.


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Blueberry Refrigerator Pie Recipe

Ingredients

  • 50 Nilla Vanilla Wafers, finely crushed (about 1-1/3 cups)
  • 6 Tbsp. butter, melted
  • 6 cups fresh blueberries, divided
  • 2/3 cup sugar
  • 5 Tbsp. water, divided
  • 2 Tbsp. corn starch
  • 1 Tbsp. butter
  • 1/4 tsp. zest and 1 Tbsp. juice from 1 orange
  • 1-1/2 cups thawed Cool Whip Whipped Topping

Instructions

  • Heat  oven to 350°F.
  • Mix  wafer crumbs and melted butter; press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown; cool.
  • Meanwhile,  combine 1-1/2 cups blueberries, sugar and 2 Tbsp. water in large saucepan. Bring to boil on medium-high heat, stirring constantly. Dissolve cornstarch in remaining water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add butter, zest and juice; stir until butter is melted. Stir in 3 cups of the remaining blueberries.
  • Pour  blueberry mixture into crust; top with remaining blueberries. Refrigerate 3 hours or until firm. Top with Cool Whip. Remove side of pan before serving.

Recipe Tips

Use a Springform PanSubstitute a 9-inch springform pan for the tart pan.

SubstituteSubstitute 1-1/3 cups Honey Maid crumbs for the Nilla Vanilla Wafers.

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Nutrition Information

Makes 10 servings, 1 piece (138 g) each.

Nutrition per serving:

  • Calories 280 
  • Total fat 12 g
  • Saturated fat 8 g
  • Cholesterol 20 mg
  • Sodium 130 mg
  • Carbohydrate 45 g
  • Dietary fibre 2 g
  • Sugars 31 g
  • Protein 2 g
  • Vitamin A 8 %DV
  • Vitamin C 15 %DV
  • Calcium 2 %DV
  • Iron 6 %DV

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