Crunchy-Crust Blueberry Swirl Pie
📜 Collection: UnknownFifteen | ✍️ Attribution: Unknown | 📂 Category: Desserts A unique no-bake pie featuring a crunchy baked oatmeal-nut crust and a cool blueberry-lemon gelatin filling finished with a tangy sour cream swirl. Chill until firm for a refreshing, sweet-tart dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | 4 hours | One 9-inch pie |
🔪 Key Equipment
- Mixing bowl
- 9-inch pie pan
- Knife
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | None |
| 3/4 cup | Oatmeal | None |
| 1/4 cup | Nuts | Chopped |
| 1/2 cup (1 stick) | Margarine | Melted |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Water | Hot |
| 1 (3 ounce) package | Lemon Jello | None |
| 1 can (21 oz) | Blueberry Pie Filling | None |
| Several spoonfuls | Sour Cream | None |
Instructions
Step 1: Make the Crust
- Preheat the oven to 375°F (190°C). In a bowl, combine the 1 cup flour, 3/4 cup oatmeal, and 1/4 cup chopped nuts.
- Add the 1/2 cup margarine and mix until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake for 10-12 minutes, until lightly browned and fragrant. Let the crust cool completely.
Step 2: Make the Filling
- In a bowl, dissolve the 1 package lemon Jello in 1 cup hot water.
- Chill the Jello mixture until it has thickened to the consistency of egg whites.
Step 3: Assemble and Chill
- Once thickened, stir in the 1 can blueberry pie filling.
- Pour the filling into the cooled, cooked crust.
- Add several spoonfuls of sour cream on top of the filling and use a knife to gently create a swirled effect.
- Chill the pie for at least 4 hours, or until completely firm, before serving.
💡 Make-Ahead & Storage: Store the pie covered in the refrigerator for up to 3 days until ready to serve.
Original Recipe Scan
