BLUEBERRY YOGURT PIE COOL WHIP RECIPES
BLUEBERRY YOGURT PIE RECIPE - FOOD.COM
Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Butter and flour a 9 inch pie pan. Preheat over to 350°F.
- For the crust: Cream the butter and sugar.
- Add the egg and blend well.
- Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
- With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
- Refrigerate as you make the filling.
- Filling: Mix all the filling ingredients, except the blueberries until smooth.
- Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
- Bake for 50-60 minutes until the crust is browned and the custard has set.
- Chill well.
Nutrition Facts : Calories 315.4, FatContent 14.3, SaturatedFatContent 8.2, CholesterolContent 125.4, SodiumContent 175.7, CarbohydrateContent 40.5, FiberContent 1.8, SugarContent 21.9, ProteinContent 7.2
EASY BLUEBERRY CREAM PIE RECIPE - FOOD.COM
This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.
Total Time 15 minutes
Prep Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
- Fold in Cool Whip.
- Spoon half of mixture into pie crust; top with 1 cup blueberries.
- Spread with remaining cream cheese mixture.
- Scatter with remaining blueberries.
- Cover with plastic wrap and refrigerate at least 5 hours.
Nutrition Facts : Calories 418.6, FatContent 25.1, SaturatedFatContent 12, CholesterolContent 30.8, SodiumContent 309.1, CarbohydrateContent 47.1, FiberContent 1.8, SugarContent 34.1, ProteinContent 3.8
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