Blueberry Jell-O Pie (+Video)
This Blueberry Jell-O Pie recipe has a buttery, golden Oreo crust and a thick blueberry filling that's packed with fresh blueberries!
Brandie @ The Country Cook
divided use (plus extra fresh berries to decorate)
box Berry Blue Jell-O
package Golden Oreo cookies
Cool Whip (for serving, optional)
In a medium saucepan stir together 1 cup of water and 1 cup of sugar until combined. Heat on medium until it simmers and sugar has melted.
In a small bowl add 1/2 cup water and 1/4 cup cornstarch and whisk together until smooth to make a slurry.
Add the cornstarch slurry to the simmering water and sugar mixture, and whisk.
Add in 1 1/2 cups blueberries, and heat over medium-high heat until blueberries burst, and the liquid has thickened (about 10 minutes).
Stir in Jell-O until dissolved, remove from heat, and set aside to cool to room temperature.
Preheat the oven to 350°F. Pulse the Golden Oreos in a food processor, or crush them in a plastic bag.
Stir crumbs together with sugar and melted butter until well combined.
Press down the crust firmly into a 9-inch pie pan, using the bottom of a small glass or the backside of a tablespoon or clean hands.
Place the crust in the oven and bake for 10 minutes. Remove from the oven and set aside to cool.
When the blueberry filling has cooled, stir in the remaining 2 cups of blueberries and pour the mixture into the cooled crust and spread evenly.
Place in the refrigerator to chill for about 4 hours, until set.
Cut into slices and serve with whipped topping or ice cream if desired.
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Feel free to swap out the blueberries for other berries.
I don't recommend using frozen blueberries.
You can use a different crust material if you don't want to use Golden Oreos.
Store covered in the fridge for up to 3-5 days or freeze for up to 3 months.
Recipe courtesy of www.thecountrycook.net