Blueberry Pudding Pie

blueberry pudding pie

I have been doing plenty of online window shopping recently.

I think that happens when you are dying to embrace a new season- the weather and the clothes! Spring = new Sperry’s!!

Plus, I think that having a baby and loosing a ton of weight helps. THE BEST!

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So, I’ve been window shopping the blazer right now. I want to buy all these blazers I see to jazz up outfits. I just said jazz. I’m such a lame mom. Sorry Autumn.

But I do, I want to wear blazers with jeans and dresses and skirts and such. Like I just bought this one in 2 colors. And I want this polka dot one. And this one is amazing but way, way too $$$.

Anyway, it’s Friday so I’m happy 1) it’s almost the weekend 2) Grimm is on tonight 3) it’s time for a new pie recipe!

I made this Blueberry Pudding Pie because I bought the largest container of ripe blueberries from Trader Joe’s (I drive much further to go to TJ’s because I don’t have to deal with morons like at the moron filled grocery store in my town) and while I love blueberries, (and so does Kemper and the rabbits) I couldn’t get through them fast enough. So after a bit of Pinteresting* I found this awesome Blueberry Pudding Pie.

This pie is crazy easy to whip up and is so good. The blueberries and the nutmeg andcinnamon flavors in the pudding are so good together. Honestly, I kinda had my doubts but it’s so good.

The one thing is that I really suggest that you use small blueberries in this pie. It will make cutting it so much easier as it will hold up a bit better. Trust me. Cool.

I’m looking forward to making this pie while we are up in Maine this summer. I can’t wait to get my hands on fresh Maine blueberries!!

*Pinteresting is my new Googling

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Blueberry Pudding Pie

Makes 1 9″ pie, 8 slices

Ingredients

  • 1- 9″ pie crust (if using a store bought crust, softened as directed on box)
  • 1 1/2 cups fresh or 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 extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Process

  1. Heat oven to 425°F.
  2. Place the crust into a 9-inch glass pie plate. Prick the pie crust on the bottom of the pie plate  with a fork. Bake for 7 minutes.
  3. When you remove the pie crust from the oven, evenly place the blueberries into the pie plate.
  4. While the pie crust is blind baking,combine all remaining ingredients in a large bowl and thoroughly mix together until smooth. Pour over the blueberries.
  5. Return to the oven; bake for 10 minutes. Reduce oven temperature to 350°F; carefully 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.

Sourced from Pilsbury

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