Blueberry Jell-O Pie with Crust (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
1/2 cup water
04 -
1/4 cup cornstarch
05 -
3 1/2 cups fresh blueberries, divided use (plus extra fresh berries to decorate)
06 -
3.4 ounce box Berry Blue Jell-O
→ Crust
07 -
1 package Golden Oreo cookies (about 36)
08 -
2 tablespoons granulated sugar
09 -
3 tablespoons salted butter, melted
10 -
Cool Whip (for serving, optional)
# Instructions:
01 -
In a medium saucepan, stir together 1 cup of water and 1 cup of sugar until combined. Heat on medium until it simmers and the sugar has melted.
02 -
In a small bowl, whisk together 1/2 cup water and 1/4 cup cornstarch until smooth to create a slurry.
03 -
Add the cornstarch slurry to the simmering water and sugar mixture, and whisk until combined.
04 -
Add 1 1/2 cups of blueberries to the mixture and heat over medium-high heat until the blueberries burst and the liquid thickens (approximately 10 minutes).
05 -
Stir in the Berry Blue Jell-O until dissolved. Remove from heat and allow the mixture to cool to room temperature.
06 -
Preheat the oven to 350°F. Pulse Golden Oreos in a food processor or crush in a plastic bag. Mix the crumbs with sugar and melted butter until well combined.
07 -
Firmly press the Oreo mixture into a 9-inch pie pan using the bottom of a glass or the back of a tablespoon.
08 -
Place the crust in the oven and bake for 10 minutes. Remove and allow to cool completely.
09 -
Once the blueberry filling has cooled, stir in the remaining 2 cups of blueberries. Pour the mixture into the cooled crust and spread evenly.
10 -
Refrigerate the pie for about 4 hours, or until set.
11 -
Cut into slices and serve with Cool Whip or ice cream, if desired.