YOGURT & BLUEBERRY CREAM PIE
Bring together flavored yogurt and blueberries for our Yogurt & Blueberry Cream Pie. This blueberry cream pie is finished off with a dollop of COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
- Pour into crust.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g
CREAMY BLUEBERRY PIE
This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.
Provided by Susan Meyer
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY CREAM PIE
Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
Provided by Barbara
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
- In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
- Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g
FROZEN BLUEBERRY YOGURT PIE
This recipe came from Kellogs' website and I think it is a great desert mainly if you are counting calories. I used low-fat yogurt, whipped topping and the crust pie.
Provided by ichavezsd
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
- Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
- Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Calories 293.9, Fat 15.2, SaturatedFat 8.3, Cholesterol 1.7, Sodium 149.2, Carbohydrate 37.5, Fiber 2.1, Sugar 26, Protein 3.8
BLUEBERRY YOGURT PIE
Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.
Provided by MsBindy
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Butter and flour a 9 inch pie pan. Preheat over to 350°F.
- For the crust: Cream the butter and sugar.
- Add the egg and blend well.
- Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
- With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
- Refrigerate as you make the filling.
- Filling: Mix all the filling ingredients, except the blueberries until smooth.
- Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
- Bake for 50-60 minutes until the crust is browned and the custard has set.
- Chill well.
BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST
Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.
Provided by Dawn Perry
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
- Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.
EASY STRAWBERRY YOGURT CREAM PIE
Fresh strawberries and flavored yogurt come together in this deliciously easy Yogurt Cream Pie. Top it off with a dollop of Cool Whip and enjoy!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries and 1 cup COOL WHIP.
- Pour into crust.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g
LEMONY YOGURT CREAM PIE
I developed this recipe when my sister gave me a box of lemons from her tree. The addition of yogurt in the filling tempers the lemony tartness slightly. -Karen Schreiner, Kingman, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon zest and juice; beat until stiff peaks form. Spread over pie.
Nutrition Facts :
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- Remove plastic wrap and place pan on center rack in oven for 20-25 minutes until crust is golden. Cool completely on wire rack
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