Blueberry Cream Pie

Kneaders Bakery & Cafe Restaurant Recipe

Makes 2 Pies

2 baked pie shells

Sour Cream Filling:
1 (3.4 oz.) box instant vanilla pudding mix
1 3/4 cup whole milk
1 cup sour cream
1 teaspoon lemon juice
1/4 teaspoon nutmeg
2 (20 oz.) cans blueberry pie filling
1 tablespoon lemon juice
1 (12 oz.) tub Whipped Topping
fresh blueberries for garnish

In a medium bowl, whisk together instant pudding mix, whole milk, sour cream, lemon juice, and nutmeg until smooth. Let sit to thicken for 5 minutes in the fridge. Place half of the sour cream filling in the bottom of each pie shell, level the filling with a spatula. Mix canned pie filling with the 1 tablespoon of lemon juice.

Pour 1/2 the blueberry pie filling on top of the sour cream filling on each pie and smooth taking care not to get any filling on the edge of the pie shell. Top pie with 6 oz whipped topping and decorate as desired.

Note: If you have a homemade vanilla pudding or pastry cream, these can be substituted for instant pudding. You may also substitute your favorite blueberry pie filling.

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