Blueberry Custard Pie

Blueberry Custard Pie

Serves 8

1 refrigerate unbaked 9-inch Pillsbury Piecrust
1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups + 2 tablespoons water*
3 cups (16 ounces) fresh or unsweetened frozen blueberries, thawed and drained
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 tablespoon cornstarch 1/2 cup Cool Whip Lite

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix and dry milk powder. Add 1 1/2 cups water. Mix well to combine. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Pour hot mixture into partially cooled piecrust. In a medium saucepan, cook blueberries over medium heat just until juice starts to form. Add dry lemon gelatin. Mix gently to combine. Stir blueberries. In a small bowl, combine cornstarch and remaining 2 tablespoons water. Add mixture to blueberry mixture. Mix gently to combine. Continue cooking, stirring constantly, until mixture thickens and starts to boil. Place saucepan on a wire rack and allow to cool 10 minutes. Spoon blueberry mixture evenly over pudding mixture. Refrigerate at least 2 hours. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
183 Calories, 7gm Fat, 3gm Protein,
27gm Carbohydrate, 259mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 39."

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