Blueberry Pudding Pie

(16)
  6 reviews
  • 15 min prep time
  • 1 hr 30 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Remove crust from oven; sprinkle blueberries over bottom of crust.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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