“This is a superb, easy dessert made with all-fresh blueberries during the peak of their season. You're gonna love it! At serving time, garnish with whipped topping.” - by MOM71
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
- When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 287 cal
- 14%
- Fat
- 6.8 g
- 10%
- Carbs
- 57.3 g
- 18%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"This has become a favorite in our house! I have decreased the lemon jello to 3 Tablespoons and make it in a "no-roll" crust. It is great!..." See more"
Wyoming Carol
"This passed the test - my husband thought it was excellent and blueberries are his favorite. One correction: check the amount of lemon gelatin called for on the printed recipe (differs greatly from co..." See morerrect amount)"
CRUZZZA
"My mom loved this pie. It wasn't too tangy, and it chilled very well, not too hard, but not runny either. I cut back on the blueberries or it wouldn't have fit in the pie shell. My mom called and g..." See moreot the recipe from me to make it again, so I would recommend this only if you like lemon and have fresh blueberries on hand. I don't really like lemon, so my 5 star rating is based on my mom's opinion of this pie (I made it for her)."
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