Crazy Berry Blue Pie
Yield
8 servingsPrep
20 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
crumb crust
|
* |
| ¼ | cup |
water
cold |
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ⅓ | cup |
lemon juice
|
|
| 1 | cup |
sour cream
|
|
| 2 ½ | cups |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
crumb crust
|
* |
| 59 | ml |
water
cold |
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 79 | ml |
lemon juice
|
|
| 237 | ml |
sour cream
|
|
| 591 | ml |
blueberry pie filling
|
* |
Directions
Put water and gelatin in small saucepan.
Place over direct heat and stir until dissolved or mixture is clear.
In medium size bowl, combine, condensed milk and lemon juice.
Stir in gelatin mixture.
Fold in sour cream.
Mix in 1¼ cups of the pie filling.
Turn into crust.
Refrigerate 2 to 3 hours.
Then garnish pie top with remaining chilled pie filling.
