Blueberry Pudding Pie

Summer's most delicate berry, used here fresh or frozen, finds sweet perfection when blended with sour cream and spices in this easy pie.

  • prep time 15 min
  • total time 1 hr 30 min
  • ingredients 10
  • servings 8

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2
cups fresh or Cascadian Farm® frozen organic blueberries, thawed, well drained
3
eggs
1
cup sour cream
3/4
cup half-and-half
1/3
cup sugar
1 1/2
teaspoons vanilla
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cinnamon
1/4
teaspoon salt
  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
  • 2 Remove crust from oven; sprinkle blueberries over bottom of crust.
  • 3 In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over blueberries.
  • 4 Return to oven; bake 10 minutes. Reduce oven temperature to 350°F; cover edges of crust with foil. Bake 30 to 32 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Serve warm or cool. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    0g
    0%
      Sugars
    13g
    13%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    2%;
    Calcium
    6%;
    Iron
    2%;
    Exchanges:
    1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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