A unique pie with a crunchy baked oatmeal crust and a cool, no-bake blueberry filling swirled with sour cream.
Author
Unknown
Recipe
Crust
| Measurements | Ingredients |
|---|---|
| 1 cup | Flour |
| 3/4 cup | Oatmeal |
| 1/4 cup | Chopped Nuts |
| 1/2 cup (1 stick) | Margarine, melted |
Filling
| Measurements | Ingredients |
|---|---|
| 1 cup | Hot Water |
| 1 (3 ounce) package | Lemon Jello |
| 1 can | Blueberry Pie Filling |
| Several spoonfuls | Sour Cream |
Instructions
- For the Crust: Preheat the oven to 375°F. Combine the flour, oatmeal, and chopped nuts. Add the melted margarine and mix. Press into a 9-inch pie pan and bake for 10-12 minutes. Let cool completely.
- For the Filling: Dissolve the lemon Jello in 1 cup of hot water. Chill until it thickens to the consistency of egg whites.
- Stir the blueberry pie filling into the thickened Jello.
- Pour the filling into the cooled crust.
- Drop several spoonfuls of sour cream on top and use a knife to gently swirl it into the filling.
- Chill until firm before serving.
Note
You can substitute other pie fillings; the author notes that apple and cherry are also delicious. The author also suggests, “I have only used the sour cream with blueberries. You may want to use whipped cream with apple, etc.”
