Four-Ingredient Fresh Blueberry Pie

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6–7 Prep 5 min No Cook Chill 2 hours Serves 8

Is this a traditional pie? No. Does it have everything you love in a pie? Yes. Slices don’t hold up perfectly, and the fruit tumbles out, but no one will notice as they dig into the crispy graham cracker crust and sweet filling.

½ cup reduced-sugar mixed berry jam 4½ cups fresh blueberries 1 reduced-fat graham cracker piecrust 1 cup light whipped topping In a large bowl, stir the jam until smooth. Add the berries and toss gently to coat. Spoon the berries into the pie crust. Cover and chill for at least 2 hours. Serve with the whipped topping.

Per serving (1 pie slice of pie and 2 tbsp whipped topping) 188 Cal, 5 g Total Fat, 2 g Sat Fat, 102 mg Sod, 34 g Total Carb, 19 g Sugar, 3 g Fib, 2 g Prot.

See photograph on pages 238 to 239.

TEST KITCHEN TIP

Make this pie with plenty of time before you serve it. Two hours in the fridge is necessary for all the elements to come together.