Blueberry Fluff Pie
hey fans, today I made my dad a blueberry fluff pie its delicious and very easy to make. the pie filling recipe is from sunny Anderson of the food network's the kitchen. but the graham cracker pie crust is from a old local cookbook in south san Francisco community. so here are pics and step by steps on how to make this, perfect for easter and other special occasions. so get baking on easter! sauld!
Blueberry Fluff pie
graham cracker crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
in a bowl mix the graham cracker crumbs with sugar/butter until fine crumbs. then add to a pie pie and bake at 375 for 10-13 minutes or until golden take out of oven and let cool completely as you make the filling.
pie filing
8 oz 1 cup canned blueberry pie filling
14 oz sweetened condensed milk
1/4 cup fresh squeezed orange juice
8 oz whipped cream topping in a tub
in a large bowl mix blueberries, milk and orange juice. fold in the whipped cream. spoon onto your homemade shell and refridgerate at least 4 hours or overnight. serve chilled
graham cracker crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
in a bowl mix the graham cracker crumbs with sugar/butter until fine crumbs. then add to a pie pie and bake at 375 for 10-13 minutes or until golden take out of oven and let cool completely as you make the filling.
pie filing
8 oz 1 cup canned blueberry pie filling
14 oz sweetened condensed milk
1/4 cup fresh squeezed orange juice
8 oz whipped cream topping in a tub
in a large bowl mix blueberries, milk and orange juice. fold in the whipped cream. spoon onto your homemade shell and refridgerate at least 4 hours or overnight. serve chilled
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