OMG! These 6 Recipes Brought Back So Many Memories!

6 vintage recipes deviled ham


6 Vintage Recipes, #1

Who do I have to pay to get a second slice of this blueberry cream pie? I love this blueberry cream pie so much and I know that you will, too! Take a look at what my friend Barbara from the Bless Us O lord food blog had to say about this magnificent recipe:

6 vintage recipes blueberry cream pie

For the Feast of Our Blessed Mother’s Nativity, I bought everything to make this delicious pie. And then we drove fours hours to pick up a puppy and the pie never happened. I used the blueberries in a Buckle and saved the idea for the Feast of the Holy Name of Mary instead. We had company over and everyone enjoyed end-of-summer blueberries over a base of vanilla creaminess. You don’t have to limit yourself to Mary’s feast days or summer for this pie though. Blueberries are usually available all year ’round (although they can get pricey in the winter).

Yes, blueberries can get very pricey in the winter but they are so worth the cost!



9-inch Pillsbury pie crust, prebaked and cooled (You may also use graham cracker if you prefer)

1 sml. box Jello  instant vanilla pudding
1 c. milk
1 1/2 c. whipping cream
¼ t. McCormick vanilla

3 c. blueberries, washed and picked over for stems
2 T. Argo cornstarch
1/4 c. Domino sugar
juice of half a lemon
1/4 c. water



Place milk and whipping cream in mixer bowl. Add pudding mix and vanilla and whip until it holds its peaks. Spoon into cooled pie shell and refrigerate for 30 minutes.

Mix cornstarch, sugar, lemon juice, water, and 1 cup blueberries in a small saucepan and bring to a boil. Cook over med-low heat until berries burst and sauce is thick. Add a tablespoon or so of water if necessary for a good consistency (depending on how juicy the berries and lemon are the sauce can thicken too much — you want the consistency of pie filling). Remove from heat and stir in 1 cup more berries. Cool for about 15 minutes.

Top cream with berries — being gentle so as to not disturb the cream filling. Top with remaining 1 cup berries. Refrigerate until ready to serve — at least two hours.

Recipe and image courtesy of Bless Us O Lord.



Quick Tip: You can also make this pie with cherries or strawberries.