Yogurt Blueberry Oreo Pie Recipes

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

Steps:

• Butter and flour a 9 inch pie pan. Preheat over to 350°F.
• For the crust: Cream the butter and sugar.
• Add the egg and blend well.
• Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
• With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
• Refrigerate as you make the filling.
• Filling: Mix all the filling ingredients, except the blueberries until smooth.
• Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
• Bake for 50-60 minutes until the crust is browned and the custard has set.
• Chill well.

Steps:

• Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Steps:

• preheat oven to 350 degrees.
• in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
• add the egg and beat until combined.
• in a medium bowl, whisk together the flour, baking powder and salt.
• add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
• on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
• lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
• chill the crust in the refrigerator for 15 minutes while you prepare the filling.
• in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
• pour the blueberries into the prepared tart shell.
• pour the filling into the tart shell over the blueberries.
• bake for 45-50 minutes until the custard is just set and the crust is golden brown.
• allow to cool to room temperature.
• serve at room temperature OR very lightly chilled.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Drain the berries and reserve the syrup from one can.
• Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
• Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
• Remove from heat.
• Gently stir in remaining sugar, blueberries, and lemon juice.
• Let stand while preparing pastry.
• Line a 9-inch pie pan with pastry and fill with the filling.
• Dot with butter or margarine.
• Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
• Bake for 30 minutes or until filling is bubbly and crust is brown.