NILLA Blueberry Refrigerator Pie
Makes 10 servings, 1 piece (138 g) each.
Ingredients
- 50 Peek Freans Nilla 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 frozen whipped topping
Preparation
-
Heat
oven to 350°F.
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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.
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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.
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Pour
blueberry mixture into crust; top with remaining blueberries. Refrigerate 3 hours or until firm. Top with whipped topping. 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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