Blueberry Yogurt Pie Recipes

YOGURT & BLUEBERRY CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

VANESSA WILLIAMS BLUEBERRY YOGURT PIE

Steps:

• preheat oven to 350 degrees.
• in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
• add the egg and beat until combined.
• in a medium bowl, whisk together the flour, baking powder and salt.
• add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
• on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
• lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
• chill the crust in the refrigerator for 15 minutes while you prepare the filling.
• in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
• pour the blueberries into the prepared tart shell.
• pour the filling into the tart shell over the blueberries.
• bake for 45-50 minutes until the custard is just set and the crust is golden brown.
• allow to cool to room temperature.
• serve at room temperature OR very lightly chilled.

BLUEBERRY YOGURT PIE

Steps:

• Butter and flour a 9 inch pie pan. Preheat over to 350°F.
• For the crust: Cream the butter and sugar.
• Add the egg and blend well.
• Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
• With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
• Refrigerate as you make the filling.
• Filling: Mix all the filling ingredients, except the blueberries until smooth.
• Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
• Bake for 50-60 minutes until the crust is browned and the custard has set.
• Chill well.

SUGAR-FREE BLUEBERRY YOGURT PIE

Steps:

• Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
• Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.

FROZEN BLUEBERRY YOGURT PIE

Steps:

• In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
• Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
• Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

YOGURT-BLUEBERRY OREO® PIE

Steps:

• Pour sugar over blueberries in a bowl to make juice, mashing the berries a little. Pour off and reserve juice.
• Mix gelatin with blueberry juice in a medium saucepan over low heat. Cook until gelatin is dissolved, about 2 minutes. Transfer mixture to a bowl.
• Stir yogurt into the bowl with gelatin mixture. Add remaining blueberries. Pour into crust.
• Refrigerate pie until set, about 2 hours.