CRUSTLESS BLUEBERRY PIE DESSERT RECIPE
A cobbler or crustless blueberry pie, call it what you want, we call it amazing! Have a go at this quick and easy recipe for this delicious dessert!
Provided by Recipes.net Team
Categories Pies & Pastries
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Use a 13x9-inch glass dish.
- Blend Jell-O thoroughly into boiling water, mix in blueberries and pineapple and refrigerate until solid.
- To make topping, blend all ingredients until smooth and top over blueberry mixture.
- Refrigerate 20 to 30 minutes.
- Serve in bowls.
- Top with toasted nuts if desired.
Nutrition Facts : Calories 247.00kcal, Carbohydrate 32.00g, Cholesterol 46.00mg, Fat 15.00g, Fiber 1.00g, Protein 3.00g, SaturatedFat 9.00g, ServingSize 8.00, Sodium 143.00mg, Sugar 31.00g
CRUSTLESS BLUEBERRY PIE
Easy Blueberry Pie - a FAST, crustless, no-mixer dessert that's perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Provided by Averie Sunshine
Categories Pies & Cheesecake
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don't overmix.
- Add 2 cups blueberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Nutrition Facts : Calories 195 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRUSTLESS BLUEBERRY PIE
This is great last minute dessert as it is so quick. I made this with frozen berries I had picked a week ago and had put in to the freezer. So yummy! I like my fruit on the tart side, so you can add more sugar if desired.
Provided by Chris Adlfinger
Categories Fruit Desserts
Time 45m
Number Of Ingredients 11
Steps:
- 1. Combine flour and sugar in a large bowl. Add berries and mix. Pour into 8 - 9 inch glass cake dish or deep dish pie plate. Let sit while preparing topping.
- 2. Combine oats, brown sugar, flour and cinnamon in a bowl.
- 3. Add cold butter to topping mixture. Using a pastry cutter cut butter into flour mixture until it mixture resembles coarse crumbs. Stir coconut into topping mixture.
- 4. Sprinkle topping mixture over berries in pie plate. Bake in a 375 degrees oven for 30 - 35 minutes. This can be served with ice cream or whipping cream is desired.
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING
Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.
Provided by Evan Edstrom
Categories Pie
Time 45m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
- In a medium bowl: mix flour, sugar, baking powder, and salt.
- In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
- Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
- Gradually add blueberries to mixture and gently stir to coat berries.
- Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
- (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
- (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
- Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
- Let cool, serve, and enjoy.
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