No Crust Blueberry Pie
Light and fluffy kinda like a mousee :) A bit of bisquick mix avoids making a pie crust.
Yield
6 servingsPrep
5 minCook
55 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
|
|
| 370 | millilitres |
evaporated milk
|
|
| 2 | teaspoon |
vanilla extract
|
|
| 1 | cup |
blueberries
|
|
| 2 | tablespoon |
margarine
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
blueberries
whole |
|
| 1 | x |
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
|
|
| 3.7E+2 | millilitres |
evaporated milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
blueberries
|
|
| 3E+1 | ml |
margarine
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
blueberries
whole |
|
| 1 | x |
whipped cream
optional |
*
|
Directions
In blender combine all the ingredients but save 1 cup of the berries for later.
Blend well - at least 1 minute.
Pour into greased 9 to 10 inch pie plate.
Add remaining cup of berries (whole) to pie.
Bake at 350℉ (180℃) for 50 to 55 minutes until set.
Cool.
Garnish with whipped cream (optional).
