Creamy Blueberry Pie


I ate many pieces of this pie when I was growing up. It was a favorite of mine. Not only was the taste light and fluffy and wonderful, but it was also the prettiest shade of light bluish-purple. It always reminded me of our old blue Plymouth Satellite, which Mama named “The Blue Goose”.

It’s unbelievably easy to make, and since it makes two pies, you can share one and keep the other for yourself. πŸ™‚

1 can sweetened condensed milk
2 egg yolks
3 Tbsp lemon juice
4 Tbsp sugar
1 can blueberry pie filling
1 large (16 oz.) container whipped topping, thawed
2 prepared pie crusts

In a large bowl, mix together milk, egg yolks, lemon juice, and sugar. Stir in pie filling and whipped topping until well blended. Pour into pie crusts and refrigerate at least 2 hours before serving.

Serves 16.

For a different flavor, you could use another flavor pie filling. I’ve always used blueberry because I like it so much, but after seeing dark sweet cherry, key lime, lemon, and chocolate cream, I think I’ll be experimenting some. πŸ™‚


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: