Blueberry Pie with Homemade Pie Filling

Todays Blueberry Pie

Real whipped cream on top!

Today’s Blueberry Pie Filling

I had at least 4 cups of frozen blueberries in my freezer and decided it was a good day to clean out the freezer and make a Blueberry Pie.

Tomorrow it’s supposed to be a complete wash out so a little pie and ice cream just might make being in a little more comforting.

Hubby watches football in the fall so I know this Saturday he’ll be living the “GoodLife” in his man cave having some easy baked turkey and cheese roll ups and pie for dessert.

Here’s how I made the filling 

4 cups frozen blueberries washed well

1cup sugar

1/2 cup corn starch

1 cup water 

1pkg. Pillsbury refrigerated pie crust

 

Place sugar ,water and corn starch in a 3 qt.Sauce pan.  Whisk to blend.  Turn heat to medium heat and bring to a complete boil. Whisk continuously as it will start to thicken.  Turn heat to low and keep whisking for a few minutes(3).  Place blueberries in thickened mixture stirring constantly. Allow to cook for approximately 5 minutes.  Mixture should be thick.

Remove from heat add 1/4 tsp. Ground cinnamon, 1 tsp. Lemon juice and 2 tablespoons butter. Stir well so all us incorporated.  It will be thick like pudding.  Allow to cool completely.  Cover and refrigerate until you are making the pie.  It will keep in refrigerator for 5 days.

When baking pie set pie on lowest rack in oven.  Bake 425° for 10 minutes.  Lower temperature

To 375° and cover edges with foil.  Bake 50 minutes making sure blueberries are bubbling through lattice.

****Note:  you must bake at least 50 minutes or blueberry pie will be very liquid.  Allow to cool completely or refrigerate until ready to serve.  Serve alone it with vanilla ice cream or teal whipping cream.  Enjoy!

                        Before Baking 

 

No Bake Lemon ice box pie

Betty Crocker recipes have always been a go to for me when I need an easy and family friendly dessert.  I have her cookbook from the sixties which I received at my bridal shower.  Her recipes always are easy to follow.  

Enjoy!

Here’s another great summer pie to cool you off.  Light and refreshing this lemon pie requires no baking and can be easily made.

You might even like to take it to a summer pot luck.  Everyone seems to love lemon.

I topped it with Cool whip and dusted it with graham cracker crumbs and a garnish of lemon slices.

Please Note:

I do not use unsalted butter so I do not use additional salt if recipe call for it.

Ingredients

Crust

• 1 1/2cups graham cracker crumbs (10 to 12 whole crackers) 
• 1/4cup packed light or dark brown sugar 
• Pinch of salt 
• 6tablespoons unsalted butter, melted 

Filling

• 8oz cream cheese, softened 
• 1can (14 oz) sweetened condensed milk 
• 1/2cup freshly squeezed lemon juice 
• 1tablespoon grated lemon peel
  
  

Note:

1- 8 oz. Container Cool whip or 1 pt. Of beaten heavy cream( optional) to top the pie if desired,

In a medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.

2

In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.

Serve plain or with whipped topping,

Adapted from Betty Crocker 

Peanut butter Pretzel crust chocolate pie

This pie was made with a store bought pretzel crust to save time and fewer steps to make a quicker dessert.

ENJOY!

• 1cup finely crushed mini pretzels (about 3 cups) 
• 1/4cup packed brown sugar 
• 1/2cup butter, melted 

Filling

• 1box (6-serving size) chocolate instant pudding and pie filling mix 
• 2cups cold milk 
• 3/4cup creamy peanut butter 

Topping

• 1 1/2cups (from 8-oz container) Cool Whip frozen whipped topping, thawed 
• 1tablespoon creamy peanut butter 
• 1tablespoon chocolate-flavor syrup 
• 3/4cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

1

Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.

2

In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.

3

In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.

4

Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Adapted from Betty Crocker