Light Blueberry Pie in a Jiffy

“Hey, I have an idea,” Will said, scrunching up his face the way he does when he is very, very serious about something. “Why not make blueberry pie?”

This came after a lengthy discussion about why we wouldn’t be making pancakes for dinner because we’d already eaten them for breakfast. For several days in a row. I blinked a few times … “Blueberry pie?” I repeated. I was hoping he was kidding. Blueberry pie isn’t something I have ever made (or wanted to make). Where do you even start?

“Yes, I think is a good idea, Mommy.”

Sigh. How could I say no to that?

With blueberries in the freezer and a graham pie crust in the cupboard (Wholly Wholesome Graham Cracker pie crust, to be exact), I was already almost there with ingredients, but what would bind it together? I couldn’t stomach cooking the blueberries for a filling (blech, spat, spat). So I hunted and poked and looked until I located a box of white chocolate pudding/pie filling in the cupboard. I know, not my usual fare, but it works.

So, we whipped the white chocolate pudding (using the pie filling method) together, placed handfuls of frozen blueberries in the bottom of the pie shell, topped with the aforementioned pudding/pie filling and stuck it in the fridge to chill. One hour later, our easy, light blueberry pie was ready to go.

And I had one very happy little boy.

Sometimes it’s the simple things …

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