Blueberry Golden Oreo Pie (Printer-Friendly)
Buttery golden Oreo crust filled with thick, fresh blueberry filling for a refreshing treat.
# What You’ll Need:
→ Blueberry Filling
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
1/2 cup water
04 -
1/4 cup cornstarch
05 -
1 1/2 cups fresh blueberries
06 -
3.4 ounce box Berry Blue Jell-O gelatin mix
07 -
2 cups fresh blueberries
→ Crust
08 -
1 package Golden Oreo cookies (approximately 36 cookies)
09 -
2 tablespoons granulated sugar
10 -
3 tablespoons salted butter, melted
→ Optional Topping
11 -
Sweetened whipped cream
# Steps to Follow:
01 -
In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium until the mixture simmers and sugar has fully dissolved. In a separate small bowl, whisk together 1/2 cup water and 1/4 cup cornstarch until smooth to form a slurry. Gradually whisk the slurry into the simmering sugar water. Add 1 1/2 cups fresh blueberries and cook over medium-high heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Stir in the Berry Blue Jell-O gelatin mix until completely dissolved. Remove from heat and allow to cool to room temperature.
02 -
Preheat the oven to 350°F (175°C). Pulse the Golden Oreo cookies in a food processor or place them in a sealed plastic bag and crush them finely. In a bowl, combine the cookie crumbs with 2 tablespoons granulated sugar and 3 tablespoons melted salted butter. Mix thoroughly until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan using the bottom of a glass, the backside of a spoon, or clean hands. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool completely.
03 -
Once the blueberry filling has cooled to room temperature, fold in the remaining 2 cups of fresh blueberries. Pour the filling evenly into the cooled crust and spread gently. Refrigerate the pie for approximately 4 hours or until fully set.
04 -
Slice the chilled pie into servings. Optionally, top each slice with sweetened whipped cream or serve alongside vanilla ice cream.
# Helpful Hints:
01 -
Avoid using frozen blueberries as they may release excess moisture, causing the filling to be runny or preventing it from setting properly. If frozen berries must be used, thaw thoroughly and pat dry before use.
02 -
Store leftover pie covered in the refrigerator for up to 3-5 days, or freeze tightly wrapped for up to 3 months.