Blueberry Jell-O Pie (Printer-Friendly)
A luscious blueberry dessert with a golden Oreo crust and thick fresh blueberry filling, chilled and ready to enjoy.
# The Ingredients You'll Need:
→ Blueberry Filling
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
½ cup water
04 -
¼ cup cornstarch
05 -
3½ cups fresh blueberries, divided (plus extra for garnish)
06 -
3.4 oz box Berry Blue Jell-O
→ Crust
07 -
1 package Golden Oreo cookies (about 36 cookies)
08 -
2 tbsp granulated sugar
09 -
3 tbsp salted butter, melted
→ Serving Suggestions
10 -
Cool Whip, optional
# Step-by-Step Instructions:
01 -
Combine 1 cup water and 1 cup sugar in a medium saucepan. Heat over medium until the mixture simmers and the sugar dissolves.
02 -
In a small bowl, whisk together ½ cup water and ¼ cup cornstarch until smooth.
03 -
Whisk the cornstarch slurry into the simmering sugar syrup. Add 1½ cups of blueberries. Cook over medium-high heat, stirring until berries burst and the mixture thickens, about 10 minutes.
04 -
Stir in the Berry Blue Jell-O powder until completely dissolved. Remove from heat and allow to cool to room temperature.
05 -
Preheat oven to 350°F. Pulse Golden Oreos in a food processor or crush in a sealed bag. Combine crumbs with sugar and melted butter, mixing until evenly moistened. Press firmly into a 9-inch pie pan.
06 -
Bake crust for 10 minutes until set and slightly firm. Remove from oven and allow to cool.
07 -
Fold the remaining 2 cups of fresh blueberries into the cooled filling. Pour mixture into the cooled crust and spread evenly.
08 -
Refrigerate pie for at least 4 hours until fully set. Slice and serve chilled, optionally topped with Cool Whip or ice cream.
# Extra Tips:
01 -
Use fresh blueberries for best texture and flavor; frozen berries are not recommended.
02 -
Substitute crust with another cookie or cracker of choice if desired.
03 -
Store covered in refrigerator up to 3–5 days or freeze for up to 3 months.