There are so many things to love about these Blueberry Cream Pie Jars! The tasty pie filling that can be made with fresh or frozen berries, the variety of crust options, and the delicious vanilla pudding made with gut healthy probiotic Lifeway Organic Kefir! Not to mention they're so easy to make and can be served in individual (repurposed) jars!
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What You Need to Make This Recipe
Ingredients:
- Lifeway Organic Plain Whole Milk Kefir
- Lemon juice
- Blueberries (fresh or frozen)
- Cornstarch
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Unsalted butter
- Egg yolks
- Your choice of crust
Equipment:
- Clean empty jars
- Medium-sized saucepan
- Whisk
- Spatula
- Mixing bowls
- Measuring spoons & cups
Recipe Notes
These personal dessert jars consist of layers of pie crust, vanilla pudding and blueberry pie filling! There are so many options for the crust layer - broken up pie crust, graham cracker crumbs, pretzels, granola, or whatever your favorite blueberry pie crust combo is! The pudding and blueberry filling are made on the stove, so no baking in the oven is required.
These layers whip up pretty quickly, but there are a few important steps to consider while making them:
- Heat the kefir and sugar together on low heat while stirring constantly just until it's warm. If the kefir heats up too quickly, it can curdle. If this happens, it's okay to eat, it just won't be as smooth. You also don't want to heat it too much or you'll risk killing all the healthy probiotics it contains!
- Dissolve the cornstarch (into the egg yolks for the pudding & lemon juice for the pie filling) as much as possible before adding it to the warm mixture! If the cornstarch is clumpy when it's added to heat, it'll be very hard to dissolve after the fact. Again, this is fine to eat, it just won't be as pretty.
- Be careful while adding the warm kefir to the egg yolks. Pour slowly and stir constantly so that the yolks don't cook too fast and harden.
- Cover the vanilla pudding so that the plastic wrap is touching the pudding as it cools. If you let it sit uncovered, a film will form on top and it will leave thick clumps in the pudding when you mix it together.
Tips & Storage
This recipe should make enough pudding and pie filling to fill about eight 6-8 ounce jars. You can use larger ones, but it won't yield as many dessert jars.
Store assembled jars in the refrigerator for up to 2 days. The crust layers will start to get soggy after a day, so I recommend not assembling them until they're ready to be served. The pudding and pie filling can be stored individually in the refrigerator for up to 1 week.
My favorite thing to make with egg whites is macarons! I have recipes for s'mores, rainbow, dirty chai and chocolate cranberry macarons.
It can be found in the dairy section of most grocery stores. Use this tool to locate some near you!
Yes, as long as you use gluten free ingredients for the crust layer!
Yes! Lifeway's Organic Whole Milk Kefir is up to 99% lactose free. Read more about it here!
Did you try this recipe?
Tag @brokenovenbaking & @lifewaykefir on Instagram and leave a star review below!
📖 Recipe
Blueberry Cream Pie Jars
Equipment
- (8) 6-8 ounce jars (or fewer larger jars)
- Mixing bowls
- Measuring spoons & cups
- Whisk
- Spatula
- Medium-sized saucepan
Ingredients
Pie Crust
- 3-4 cups (3-4 cups) your favorite pie crust (graham crackers, pretzels, granola, etc.) chopped
Vanilla Pudding
- 4 large (4 large) egg yolks
- 5 tablespoons (40 g) cornstarch
- 2½ cups (591.47 ml) Lifeway Organic Plain Whole Milk Kefir
- ¾ cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup (½ stick) (56 g) unsalted butter
Blueberry Pie Filling
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (1 tablespoon) lemon juice
- 4 cups (4 cups) blueberries fresh or frozen
- ½ cup (100 g) light brown sugar packed
Instructions
Vanilla Pudding
- Whisk together the egg yolks and cornstarch until they're a smooth mixture. Set aside.
- Stir the kefir and granulated sugar in a medium saucepan over low heat until it's almost hot. Gradually pour about ¼ cup of the warm mixture into the egg/cornstarch mixture while stirring constantly. Then, transfer the egg/cornstarch mixture into the pan of warm kefir while stirring constantly. Heat on low-medium while stirring until it's thick and smooth.
- Remove from heat and stir in the vanilla extract and butter until well combined. Cover the top of the pudding with plastic wrap (so that it's touching the pudding) and let it cool.
Blueberry Pie Filling
- Mix the lemon juice and cornstarch together. Add a bit of water if needed to help dissolve the cornstarch better.
- Heat the blueberries and light brown sugar in a medium saucepan over low-medium heat until the berries are soft and bursting. Mix in the lemon juice/cornstarch and continue to heat until it's thick. Let it cool.
Assembling the Jars
- When the pudding and pie filling have cooled to room temperature and the jars are ready to be served, assemble the jars. (See note below to make ahead & assemble later).
- Alternately layer pie crust crumbs, pudding, and pie filling until the jars are full. Enjoy!
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Bonnie says
I made this recipe and it came out wonderful! Love it, and I will keep recipe forever!
Kayla says
I'm so happy to hear that!! Thank you, Bonnie!