This Blueberry Jell-O Pie recipe has a buttery, golden Oreo crust and a thick blueberry filling that’s packed with fresh blueberries!
A FUN FRUITY JELLO PIE
This Blueberry Jell-O Pie is the perfect summer dessert! If you follow me regularly, you’ll know I love using Jell-O to amp up the flavor of fruit, like in my Strawberry Pie and in all my jam recipes (Strawberry, Blueberry and Raspberry). You’d be surprised how much of a difference it makes. This pie is bursting with fresh blueberries, and a cool, jiggly filling that is lightly sweetened from the Golden Oreo cookie crust. It really is a match made in heaven. And if you really want to take it up a notch, top it off with some sweetened whipped cream. Enjoy every last bite of this heavenly homemade Jell-O blueberry pie! I promise, folks will be asking you for this recipe!
FREQUENTLY ASKED QUESTIONS:
If you can’t find the Berry Blue Jell-O flavor or you don’t like it, you can use grape Jell-o or any other flavored Jell-O that you think might work. The Berry Blue goes best with blueberries though. You can even buy it on Amazon.
Certainly! You can change out the fruit or the jell-o flavor packets to other ones.
This Strawberry Banana Jello Pie is a family favorite.
If you don’t want to use the Oreo cookie crust, you can make a graham cracker crust or a store bought crust or any other pie crust that you prefer.
I wouldn’t use frozen berries since they can add a lot of moisture to the blueberry filling, making it runny or it may even prevent it from setting properly. If frozen berries are your ONLY option, make sure to let the thaw thoroughly and then dry them as well as you can.
I suppose you could. You could certainly use a sugar-free Jell-O. I am not super familiar with sugar substitutes but I know Splenda makes one for baking so it measures 1:1.
Store this pie in the fridge, covered, or in an airtight container for up to 3-5 days. Ours never seems to last that long because we usually finish it within a day. You can freeze this if stored properly for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- granulated sugar – I have not tried this with sugar substitutes. If you do, please let me know how it turned out! Also, see my FAQ above about making it sugar free.
- cornstarch – cornstarch is preferred over flour as it thickens better and will be smooth without any lumps.
- fresh blueberries – it really needs to be fresh here, not frozen.
- Berry Blue Jell-O – I go into more detail about the Berry Blue flavored Jell-O above in the FAQ.
- Golden Oreo cookies – it doesn’t have to me name brand cookies. You can use any similarly flavored cookie.
- salted butter – you can also use unsalted butter if that is all you have.
HOW TO MAKE BLUEBERRY JELL-O PIE
In a medium saucepan stir together 1 cup of water and 1 cup of sugar until combined. Heat on medium until it simmers and sugar has melted. In a small bowl add 1/2 cup water and 1/4 cup cornstarch and whisk together until smooth to make a slurry. Add the cornstarch slurry to the simmering water and sugar mixture, and whisk. Add in 1 1/2 cups blueberries, and heat over medium-high heat until blueberries burst, and the liquid has thickened (about 10 minutes). Stir in Jell-O until dissolved, remove from heat, and set aside to cool to room temperature.
Preheat the oven to 350°F. Pulse the Golden Oreos in a food processor, or crush them in a plastic bag. Stir crumbs together with sugar and melted butter until well combined. Press down the crust firmly into a 9-inch pie pan, using the bottom of a small glass or the backside of a tablespoon or clean hands. Place the crust in the oven and bake for 10 minutes. Remove from the oven and set aside to cool.
When the blueberry filling has cooled, stir in the remaining 2 cups of blueberries. Pour the mixture into the cooled crust and spread evenly.
Place in the refrigerator to chill for about 4 hours, until set. Cut into slices and serve with whipped topping or ice cream if desired.
CRAVING MORE RECIPES?
- Blueberry Cookies
- Blueberry Muffin Cake (+Video)
- Biscuit Blueberry Cake with Bisquick (+Video)
- Blueberry Pie Filling
Blueberry Jell-O Pie
Ingredients
Blueberry Filling
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 3 1/2 cups fresh blueberries divided use (plus extra fresh berries to decorate)
- 3.4 ounce box Berry Blue Jell-O
Crust
- 1 package Golden Oreo cookies (about 36)
- 2 Tablespoons granulated sugar
- 3 Tablespoons salted butter, melted
- Cool Whip (for serving, optional)
Instructions
Blueberry Filling:
- In a medium saucepan stir together 1 cup of water and 1 cup of sugar until combined. Heat on medium until it simmers and sugar has melted.
- In a small bowl add 1/2 cup water and 1/4 cup cornstarch and whisk together until smooth to make a slurry.
- Add the cornstarch slurry to the simmering water and sugar mixture, and whisk.
- Add in 1 1/2 cups blueberries, and heat over medium-high heat until blueberries burst, and the liquid has thickened (about 10 minutes).
- Stir in Jell-O until dissolved, remove from heat, and set aside to cool to room temperature.
Crust:
- Preheat the oven to 350°F.
- Pulse the Golden Oreos in a food processor, or crush them in a plastic bag.
- Stir crumbs together with sugar and melted butter until well combined.
- Press down the crust firmly into a 9-inch pie pan, using the bottom of a small glass or the backside of a tablespoon or clean hands.
- Place the crust in the oven and bake for 10 minutes.
- Remove from the oven and set aside to cool.
- When the blueberry filling has cooled, stir in the remaining 2 cups of blueberries and pour the mixture into the cooled crust and spread evenly.
- Place in the refrigerator to chill for about 4 hours, until set.
- Cut into slices and serve with whipped topping or ice cream if desired.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Feel free to swap out the blueberries for other berries.
- I don’t recommend using frozen blueberries.
- You can use a different crust material if you don’t want to use Golden Oreos.
- Store covered in the fridge for up to 3-5 days or freeze for up to 3 months.
