Blueberry Golden Oreo Pie

This Blueberry JellO Pie is a delightful summer treat featuring a crisp, buttery Golden Oreo crust and a luscious, thick filling bursting with fresh blueberries. It blends the fun wobble of JellO with the natural sweetness and texture of real fruit, creating a dessert that is both nostalgic and fresh. This recipe came about as a way to showcase blueberries in a playful, kidfriendly form and has quickly become a favorite at family gatherings and potlucks.

I first made this during a summer family reunion, and everyone couldn’t get enough of that crunchy cookie crust paired with the tangy sweet blueberry filling. Now it’s a requested dessert anytime blueberries are in season.

Ingredients

• One cup of water: key for dissolving sugar and activating the cornstarch slurry
• One cup of granulated sugar: provides just the right amount of sweetness
• Half a cup of water: for mixing with cornstarch, helps create a silky thickener
• Quarter cup of cornstarch: thickens the blueberry filling smoothly without lumps, better than flour here
• Three and a half cups of fresh blueberries divided use: fresh berries are essential for texture and flavor, avoid frozen as they add too much moisture
• Three point four ounces of Berry Blue JellO: adds blue color and enhances the berry flavor, Berry Blue is ideal but grape or similar flavors can work too
• One package of Golden Oreo cookies (approximately 36 cookies): forms the buttery, slightly sweet crust, any similar vanilla sandwich cookie works
• Two tablespoons of granulated sugar for the crust: adds sweetness and balances the richness of the butter
• Three tablespoons of salted butter melted: binds the crust together and adds richness, use unsalted if preferred but be sure to adjust salt accordingly
• Cool Whip or whipped cream for serving optional: adds a creamy contrast to the tangy filling

Instructions

Simmer the Sugar Syrup:

In a medium saucepan stir together one cup of water and one cup of granulated sugar. Heat over medium heat, stirring occasionally until it just begins to simmer and the sugar has completely dissolved, creating a clear syrup base.

Make the Cornstarch Slurry:

While the syrup simmers, whisk half a cup of water with a quarter cup of cornstarch in a small bowl until perfectly smooth without any lumps, ensuring the thickening agent will incorporate seamlessly.

Combine Slurry and Blueberries:

Slowly add the cornstarch slurry to the simmering sugar syrup while whisking constantly. Then add one and a half cups of fresh blueberries. Increase heat to medium high and cook until the berries explode and the mixture thickens, about 10 minutes. This step creates a thick jammy filling with vibrant blueberry flavor.

Add JellO and Cool:

Stir in the Berry Blue JellO powder until fully dissolved. Remove from heat and allow the mixture to cool to room temperature, preparing for the next step without rushing so it can set properly later.

Prepare the Crust:

Preheat the oven to 350 degrees Fahrenheit. Pulse Golden Oreo cookies in a food processor or crush thoroughly in a sealed plastic bag with a rolling pin until fine crumbs form. Mix the crumbs with two tablespoons sugar and melted butter, stirring until everything is evenly combined and the texture resembles wet sand.

Press and Bake the Crust:

Firmly press the crumb mixture evenly into the bottom and up the sides of a 9inch pie pan using the bottom of a glass or clean hands to create an even base. Bake for 10 minutes until the crust firms up and releases a slightly buttery aroma. Remove from oven and set aside to cool.

Finish the Filling:

Once the blueberry mixture has cooled completely, gently fold in the remaining two cups of fresh blueberries to add texture and bursts of fresh berry flavor throughout the pie.

Assemble and Chill:

Pour the filling into the cooled crust, spreading it out in an even layer. Refrigerate for about four hours or until the filling is completely set and jiggles gently when moved.

Serve:

Slice into portions and top with cool whip or whipped cream if desired. This adds a creamy, airy balance to the tangy, fruity filling.

Personally, I adore the burst of fresh blueberry in every bite. It reminds me of summer afternoons spent picking berries with my family, making memories, and then turning those berries into delicious desserts like this one. The Golden Oreo crust adds a lovely contrast, both in flavor and texture, that complements the bright filling perfectly.

Storage Tips

Keep the pie covered with plastic wrap or in an airtight container in the fridge to maintain freshness. Cooling the pie fully before covering helps prevent condensation that can make the crust soggy. To extend storage, freeze the whole pie wrapped well in foil and plastic wrap; thaw in the fridge overnight before serving for best texture.

Ingredient Substitutions

If you cannot find Berry Blue JellO, grape or blue raspberry flavors make good alternatives to complement the blueberries. For the crust, graham cracker crumbs or a classic graham cracker crust recipe will work beautifully if you prefer something less sweet. Unsalted butter may be used but remember to add a pinch of salt to balance flavors.

Serving Suggestions

Serve chilled with a dollop of fresh whipped cream or a scoop of vanilla ice cream to contrast with the tartness of the berries. Fresh mint leaves or a light dusting of powdered sugar adds an attractive touch. This pie pairs wonderfully with iced tea or lemonade on a warm day.

This Blueberry JellO Pie is a simple no bake summer dessert that shines with fresh berries. Chill well before serving for the best texture and clean slices.

Common Recipe Questions

→ Can I use different Jell-O flavors?

Yes, you can substitute Berry Blue with grape or other flavors, though Berry Blue pairs best with fresh blueberries for optimal taste.

→ Is it possible to use another crust type?

Absolutely. The pie crust can be made with graham crackers, store-bought crust, or any preferred cookie crust alternative.

→ Can frozen blueberries be used in the filling?

Frozen berries can add excess moisture causing the filling to be runny. If using frozen, thaw and dry thoroughly before adding.

→ How should this dessert be stored?

Keep it refrigerated, covered or in an airtight container, for 3-5 days. It can also be frozen for up to 3 months when sealed properly.

→ Can it be made with sugar-free ingredients?

Yes, sugar-free gelatin can be used along with sugar substitutes to reduce sugar content. Adjust sweetness to taste.