Mom's Blueberry Pie
Ingredients
- 2 Graham Cracker Pie Crusts
- 1 (21 oz) can Blueberry Pie Filling
- 1 (8 oz) can crushed pineapple, drained
- 1 (14 oz) can Eagle Brand Condensed Milk
- 1 Tub Cool Whip
Step-by-Step Instructions
- Mix the condensed milk, drained crushed pineapple, and Cool Whip together until well combined. Gently fold in the blueberry pie filling, being careful not to break up the berries too much.
- Pour the mixture evenly into the two graham cracker pie crusts.
- Freeze for 1 and 1/2 hours, or until firm. Let sit at room temperature for 5-10 minutes before slicing for easier cutting.
Common Problems and Solutions
Q: Can I use fresh or frozen blueberries instead of canned pie filling?
A: Fresh or frozen blueberries won't work as a direct substitute since the pie filling is already thickened and sweetened. If you want to use fresh berries, you'd need to make your own blueberry filling by cooking them with sugar and cornstarch first, then cooling completely before mixing with the other ingredients.
Q: Why is my pie too runny after freezing?
A: Make sure you thoroughly drained the crushed pineapple - excess liquid will prevent the mixture from setting properly. Also, ensure the pie is frozen for the full 1.5 hours minimum. If it's still too soft, freeze for another hour.
Tips and Techniques
For cleaner slicing, dip your knife in hot water and wipe it clean between cuts. This frozen pie is actually easier to serve slightly frozen rather than fully thawed - it holds its shape better and has a nice creamy texture.
Ingredient Substitutions
- Cool Whip: homemade whipped cream (2 cups heavy cream, whipped with 1/4 cup sugar)
- Eagle Brand Condensed Milk: any brand of sweetened condensed milk
- crushed pineapple: well-drained mandarin oranges or maraschino cherries, chopped
Equipment Needed
- large mixing bowl
- rubber spatula or spoon for folding
