Blueberry Chill Pie
Submitted by fishinfool
Frozen no-bake blueberry pie with a creamy sweetened condensed milk filling, tangy lemon juice, and whipped topping layered with blueberry pie filling in a shortbread crust. 20 minutes to assemble, then just freeze and serve.
YIELD
1 piePREP
20 minCOOK
0 minREADY
3 hrsWhen it’s too hot to turn on the oven, this is the pie that saves the day.
A creamy filling made from sweetened condensed milk, lemon juice, and whipped topping gets layered with drained blueberry pie filling in a ready-made shortbread crust. Pop it in the freezer for three hours and you’ve got a cool, sliceable dessert that tastes like blueberry cheesecake ice cream.
Twenty minutes of hands-on time. No baking. No cooking. Just stir, layer, and freeze.
With a 4.7-star rating from 20 home cooks, this is one of those recipes that sounds too easy to be that good. It is that good.
Kitchen Tips
- Drain the pie filling well. Extra liquid makes the filling icy instead of creamy when frozen.
- The lemon juice isn’t just for flavor. It reacts with the condensed milk to thicken the filling, so don’t reduce or skip it.
- Let the pie sit at room temperature for 15 to 20 minutes before slicing. Straight from the freezer it’s rock solid.
- Reserve a few blueberries and some of the drained liquid to drizzle over each slice when serving.
Ingredients
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.
Comments
