Blueberry Refrigerator Pie

This homemade pie is a delicious dessert for Easter or a special occasion. Fresh blueberry compote is topped with a fluffy lemon layer and whipped topping.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 7 Tbsp. butter, divided
  • 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
  • 4 cups fresh blueberries, divided
  • ½ cup plus 1 Tbsp. sugar, divided
  • ¾ cup cold water, divided
  • 2 Tbsp. cornstarch
  • zest and juice of 1 lemon, divided
  • ¾ cup boiling water
  • 1 pkg. (3 oz.) lemon gelatin
  • ice cubes
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Reserve 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.

3

Bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice. Stir remaining zest and juice into blueberry mixture; pour into crust.

4

Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup whipped topping into gelatin. Refrigerate 15 min. or until gelatin mixture is thick enough to mound. Stir in 1-1/2 cups of the remaining blueberries; spoon over blueberry layer in crust.

5

Refrigerate 4 hours or until firm. Top pie with remaining whipped topping. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over pie.

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