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Blueberry Pie (Makes 8 Servings)
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
2 tablespoons pure maple syrup
2 (1/4-ounce) envelopes unflavored gelatin
1/4 cup hot water
1 cup water
1 cup (8 ounces) sour cream
2 1/2 cups blueberries, divided use
1 (9-inch) graham cracker pie crust
In a large bowl using an electric mixer on medium speed, beat together condensed milk, lemon juice and maple syrup.
In a separate bowl, dissolve gelatin in hot water.
When dissolved, add remaining water.
Pour into milk mixture.
Beat in sour cream to combine.
Crush 1/2 cup blueberries and beat into gelatin mixture.
Carefully fold in remaining blueberries and spoon into pie crust.
Refrigerate for 2 hours to set.
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