Blueberry Cloud Pie Recipe

4.5 14 10
Blueberry Cloud Pie Recipe
Blueberry Cloud Pie Recipe photo by Taste of Home
Publisher Photo

Blueberry Cloud Pie Recipe

Read Reviews
4.5 14 10
Publisher Photo
I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the cereal-treat crust puts an extra playful spin on cloud pie. —Denise Heatwole, Waynesboro, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/4 cups miniature marshmallows
  • 3 tablespoons butter, cubed
  • 2-1/2 cups crisp rice cereal
  • 1 package (3 ounces) berry blue gelatin
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 2 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1-2/3 cups fresh blueberries
  • Additional fresh blueberries

Directions

In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries. Yield: 8 servings.
Originally published as Blueberry Cloud Pie in Taste of Home June/July 2008, p30

Nutritional Facts

1 piece: 374 calories, 26g fat (16g saturated fat), 93mg cholesterol, 159mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 1-1/4 cups miniature marshmallows
  • 3 tablespoons butter, cubed
  • 2-1/2 cups crisp rice cereal
  • 1 package (3 ounces) berry blue gelatin
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 2 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1-2/3 cups fresh blueberries
  • Additional fresh blueberries
  1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
  2. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
  3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
  4. Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries. Yield: 8 servings.
Originally published as Blueberry Cloud Pie in Taste of Home June/July 2008, p30

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Reviews forBlueberry Cloud Pie

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Angel182009 User ID: 6228642 151543
Reviewed Jun. 2, 2013

"If you don't have the time to make the rice crispy crust you could buy a store bought short bread crust. Overall super easy and I love the blue color! It would also be great for a baby shower for someone who's having a boy."

MY REVIEW
Angel182009 User ID: 6228642 164652
Reviewed Jun. 2, 2013

"If you don't have the time to make the rice crispy crust you could use a store bought shortbread crust. Love the color of the pie and super easy!"

MY REVIEW
Ashaline User ID: 1186991 149801
Reviewed Jan. 14, 2013

"What a unique dessert! Super pretty, easy to make. Everyone loved it! Can't wait to make this one again."

MY REVIEW
kellyrdeal User ID: 2200301 164145
Reviewed Jul. 29, 2010

"my husband made this last night for me for my birthday and my family really liked the flavor, but i have a question - how firm/thick is the filling supposed to get? our pie was pretty runny. VERY GOOD, but runny."

MY REVIEW
kdc-perez07 User ID: 2121276 164982
Reviewed Jul. 27, 2010

"I'm confused. The recipe calls for 2 cups of cream, then in the directions it states to fold in 3 cups of cream.

Also, does cool whip really make a good substitute for the cream in this recipe? There's just way too much fat in this recipe for me to make this with cream."

MY REVIEW
ff mom User ID: 1291500 164648
Reviewed Jul. 24, 2010

"Using Cool Whip would make it a bit lighter, and easier...but it's a keeper at our house!"

MY REVIEW
Grandmalola User ID: 1872847 95550
Reviewed Jul. 23, 2009

"Delicious. Made it with sugar free cool whip though and worked great, plus cut way down on the calories."

MY REVIEW
pheiberger User ID: 2126127 67778
Reviewed Jul. 23, 2009

"Has anyone tried it with an oreo pie crust?"

MY REVIEW
marciedarciestuff User ID: 3221145 166725
Reviewed Jun. 3, 2009

"We liked it even though none of us are big fans of blueberries. I think we are going to try it with strawberries next. Be sure to read the directions before making. It took a lot longer than I realized."

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