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Lemon Blueberry Pie

Strawberries & cream Custard

You will need for the Vanilla Wafer Crust for Icebox Pies:

  • 1 (11-oz.) box vanilla wafers
  • 1/4 cup powdered sugar
  • 3/4 cup unsalted butter, melted

Place half of the vanilla wafers in a food processor. Make sure to use all of those that are broken for this step. Pulse until finely ground and add the sugar, pulsing to blend. Add the butter a bit at a time, pulsing until the mixture holds together. Transfer to a 9-inch pie plate and press in the bottom. Arrange the remaining whole wafers around the inside edge of the pie plate. Alternative: Grind all the wafers and press the crust on the bottom and up the sides of the pan.

You will need for the Lemon Blueberry Pie:

  • 1 (3-ounce) package lemon gelatin
  • 2/3 cup boiling water
  • 1 cup ice cold water
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 Vanilla Wafer Crust for Icebox Pies
  • 2 cups fresh blueberries, divided

Place the gelatin in a mixing bowl and add the boiling water. Stir well to completely dissolve. Add the ice water and stir for 1 minute or until thickened. Whisk in the whipped topping and refrigerate for 20 minutes. Meanwhile, prepare the Vanilla Wafer Crust and scatter 1/2 cup of the blueberries over the top of the crust. Spread the lemon filling over the top and refrigerate until ready to serve. When ready to serve, top with the remaining blueberries and serve.

Yield: 8 servings

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