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. 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.


8 servings


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 granulated (white) sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt


Preheat oven to 425°F (218°C). Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie plate. Bake for 7 minutes.

Remove crust from oven; sprinkle blueberries over bottom of crust.

In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over blueberries.

Return to oven; bake 10 minutes. Reduce oven temperature to 350°F (177°C); cover edges of crust with foil. Bake for 30 to 32 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Serve warm or cool.

Estimated Time

Preparation Time: 15 minutes
Baking Time: 49 minutes
Standing Time: 20 minutes


Store in refrigerator.

Nutritional Information

Amount per serving: Calories 280 (Calories from Fat 160), Total Fat 17 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 110 mg; Sodium 230 mg; Total Carbohydrate 28 g (Dietary Fiber 0 g, Sugars 13 g), Protein 4 g. Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat. Carbohydrate Choices: 2

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