Crazy Berry Blue Pie
Submitted by nicole
No-bake blueberry pie with sweetened condensed milk, sour cream, and lemon in a crumb crust. Just chill and serve for a creamy, fruity dessert that’s foolproof.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
3 hrsSometimes you want pie but you don’t want to turn on the oven. This is that pie.
A creamy, tangy filling made from sweetened condensed milk, sour cream, and lemon juice sets up with a little gelatin magic in a store-bought crumb crust.
Blueberry pie filling gets folded right in and spooned on top for a gorgeous purple swirl that looks like you fussed way more than you did.
Three hours in the fridge and you’ve got a cool, silky dessert that’s just right for summer cookouts, potlucks, or any night you want something sweet without the sweat.
Kitchen Tips
- Make sure the gelatin is fully dissolved before adding it to the condensed milk mixture. Any grainy bits will show up in the final texture.
- Swap the blueberry filling for cherry or strawberry if that’s what you’ve got in the pantry. The base recipe works with any canned pie filling.
- Chill it overnight for the firmest slices. Two hours will set it, but overnight gives you clean, picture-worthy cuts.
Ingredients
Directions
Put water and gelatin in small saucepan.
Place over direct heat and stir until dissolved or mixture is clear.
In medium size bowl, combine, condensed milk and lemon juice.
Stir in gelatin mixture.
Fold in sour cream.
Mix in 1¼ cups of the pie filling.
Turn into crust.
Refrigerate 2 to 3 hours.
Then garnish pie top with remaining chilled pie filling.
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