Blueberry Jell-O Pie

This Blueberry JellO Pie combines a buttery, golden Oreo crust with a thick, fresh blueberry filling that sets into a cool, jiggly delight. It’s a fantastic summer dessert that brings together vibrant flavor and fun textures, perfect for any occasion when you want a refreshing, fruity treat.

I first made this pie during a hot summer weekend, and it became an instant favorite. Everyone was amazed at how the fresh blueberries really popped in the glossy filling and the Oreo crust made it feel extra special.

Ingredients

• Water: One cup to dissolve sugar and create the filling base
• Granulated sugar: One cup for sweetness choose pure white sugar for the cleanest flavor
• Cornstarch slurry: Half cup water plus quarter cup cornstarch combined as a slurry to thicken the filling smoothly without lumps
• Fresh blueberries: Three and a half cups fresh blueberries divided fresh is crucial here to avoid excess moisture and keep the filling firm and vibrant
• Berry Blue JellO: One 3.4 ounce box adds flavor and helps the filling set look for the official brand or a similar blue berry flavored gelatin
• Golden Oreo cookies: One package about 36 cookies for the crust any golden or vanilla sandwich cookies will work too
• Granulated sugar for crust: Two tablespoons to sweeten the crust
• Salted butter: Three tablespoons melted to bind the crust ingredients together while adding richness
• Cool Whip or whipped cream (optional): Optional Cool Whip or whipped cream for topping to add a light, creamy finish

Instructions

Simmer the Sugar Syrup:

In a medium saucepan combine one cup water and one cup sugar. Stir to combine and heat over medium heat until it just begins to simmer and the sugar is fully dissolved. This simple syrup forms the sweet base of your pie filling.

Make the Cornstarch Slurry:

In a small bowl mix half a cup water and quarter cup cornstarch. Whisk until completely smooth to avoid lumps. This slurry will thicken your filling perfectly when added to the hot syrup.

Cook and Thicken the Blueberry Filling:

Slowly whisk the cornstarch slurry into the simmering sugar syrup. Add one and a half cups of fresh blueberries to the mixture. Increase the heat to medium high and cook stirring frequently until the blueberries burst and the liquid thickens about ten minutes. This cooking releases the blueberry flavor and creates a luscious texture.

Add the JellO and Cool:

Remove the pan from heat and stir in the Berry Blue JellO powder until fully dissolved. Set the filling aside to cool to room temperature this step ensures the filling will set properly without melting the crust later.

Prepare the Oreo Crust:

Preheat your oven to 350 degrees Fahrenheit. Crush the Golden Oreos finely using a food processor or place in a sealed plastic bag and crush with a rolling pin. Combine the cookie crumbs with two tablespoons sugar and the melted butter stirring until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom and sides of a 9 inch pie pan using a flat bottomed glass or your hands. Bake the crust for ten minutes then remove and allow it to cool completely.

Mix in Remaining Blueberries and Fill the Crust:

Once the blueberry filling has cooled gently fold in the remaining two cups of fresh blueberries. Pour this mixture into your cooled crust and spread evenly with a spatula.

Chill Until Set:

Place the pie in the refrigerator and allow it to chill for about four hours until the filling is fully set and firm to the touch.

Serve and Enjoy:

Cut into slices and serve with whipped topping or ice cream if you like. This adds a creamy note that balances the fruity tartness perfectly.

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One of my fondest memories with this pie is watching how the blueberry juices swirl and thicken during cooking. It feels like magic every time and reminds me of summer afternoons spent baking with my family.

Storage Tips

Keep this pie covered in the refrigerator to prevent it from absorbing other flavors. It will last up to five days but it rarely sticks around that long in my house. To freeze wrap well with plastic wrap and then foil for protection against freezer burn. Make sure it is completely thawed in the fridge before serving to regain the best texture.

Ingredient Substitutions

If you prefer another JellO flavor try grape or lemon for a different twist but keep in mind this changes the classic blueberry taste. You can swap out the Golden Oreos for graham crackers or a traditional pie crust if you want a less sweet or more buttery base. Avoid frozen blueberries because they add excess moisture which can prevent setting. If frozen berries are your only option thaw thoroughly and blot dry before use.

Serving Suggestions

This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with a few fresh blueberries on top right before serving for added visual appeal. Serve chilled on warm days for a refreshing light dessert after grilled dinners or summer picnics.

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Chill the pie completely before slicing for the best texture. Enjoy this bright nostalgic blueberry pie with a dollop of whipped topping.

Frequently Asked Questions About Recipes

→ Can I substitute the Jell-O flavor?

Yes, grape or other fruity gelatin flavors can be used, though Berry Blue pairs best with fresh blueberries.

→ Is it possible to use a different crust?

Absolutely, graham cracker or store-bought crusts can replace the Golden Oreo crust to suit your preference.

→ Can frozen blueberries be used?

Fresh blueberries are recommended to avoid excess moisture; if using frozen, ensure they're fully thawed and dried.

→ How should this dessert be stored?

Keep covered in the refrigerator for 3-5 days or freeze it for up to 3 months for longer storage.

→ Is a sugar-free option possible?

Using sugar-free gelatin and suitable sweetener substitutes like Splenda can create a lower-sugar version.