Blueberry Chill Pie
Yield
1 piePrep
20 minCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounce |
shortbread pie crust
|
* |
| 14 | ounces |
milk, sweetened condensed
|
|
| ¼ | cup |
lemon juice
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 4 | ounces |
whipped topping, prepared
thaw if necessary |
|
| 1 | can |
blueberry pie filling
drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
shortbread pie crust
|
* |
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 59 | ml |
lemon juice
|
|
| 2.5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
whipped topping, prepared
thaw if necessary |
|
| 1 | can |
blueberry pie filling
drained |
* |
Directions
Empty pie filling into a strainer to drain excess liquid, reserving some blueberries and liquid for garnish.
In medium bowl, combine condensed milk, lemon juice and vanilla.
Mux until well blended.
Fold in whipped topping and mix well.
Mound ⅓ of mixture into crust and gently spread flat.
Spoon a layer of blueberries over the mixture.
Top with rest of mixture.
Freeze until firm, about 3 hours.
Let stand at room temperature for 15 to 20 minutes before serving.
Garnish with reserved blueberries and liquid as desired.
