Dessert: Blueberry Pudding Pie

Summer's most delicate berry, used here fresh or frozen, finds sweet perfection when blended with sour cream and spices in this easy pie.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Blueberry Pudding Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2 cups fresh or Cascadian Farm® frozen organic blueberries, thawed, well drained
3 eggs
1 cup sour cream
3/4 cup half-and-half
1/3 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

Heat oven to 425 °F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
Remove crust from oven; sprinkle blueberries over bottom of crust.
In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over blueberries.
Return to oven; bake 10 minutes. Reduce oven temperature to 350 °F; cover edges of crust with foil. Bake 30 to 32 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Serve warm or cool. Store in refrigerator.

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