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
  • Servings 8

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
cups fresh or frozen 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.

Expert Tips

This recipe was inspired by a Finnish favorite made with yogurt and blueberries called Mustikka Piirakka. The Finnish people eat the pie warm or cool.

Serve slices of this heavenly pie topped with whipped cream and a sprinkle of cinnamon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
230mg
230%;
Total Carbohydrate
28g
28%
(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.