This one’s an oldie but goody! My MIL gave me this recipe a while back and ever since, it’s a been one of my family’s favorites! I can’t even begin to count how many times I’ve shared this recipe. My husband has been asking me to make this since the first berry turned blue this season. So I decided to surprise him when he got home from work last night!
1 pie shell, baked and cooled (try the pie crust recipe in my Perfect Blueberry Pie post)
4 cups fresh blueberries, divided
1/2 cup sugar
2 Tbsp instant tapioca
1 box instant vanilla pudding
1 cup milk
4 oz Cool Whip
In a saucepan, combine 1 1/2 cups blueberries, sugar and tapioca over medium-high heat, stirring frequently. Remove sauce from heat with it thickens. Off the heat, add remaining 2 1/2 cups of blueberries. Pour into baked and cooled pie shell and refrigerate.
Meanwhile, whisk together pudding mix and milk until thickened. Fold in Cool Whip. Top blueberries with pudding mixture and chill.
Is it a Keeper?
This is one of the most requested pies that I make. It’s right up there with my Chocolate Peanut Butter pie! If you’re looking for something a little different — this is the pie for you! Give it a try and let me know what you think!
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