Blueberry Cloud Pie with Rice Krispie Treat Crust

This Blueberry Cloud Pie has a Rice Krispie Crust, and it’s unlike any pie you’ve ever tasted. The blueberry filling is so creamy. This pie is DELICIOUS!

I love the color aqua blue.  It just makes me happy for some reason.  One of my hobbies is going to the thrift store in hopes of finding furniture that I can transform with aqua blue spray paint.  I’m just drawn to it for some reason.  So, if a pie has that beautiful happy blue color to it – I’m instantly in love with it too.

Lucky for me, this pie has been a part of my life for many years now.  Maybe it’s even the culprit when it comes to my little aqua blue addiction I have going on.  It combines so many of my favorite things into one single dessert, and it definitely holds my heart.

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Obviously it has the whole beautiful color going on for it – but it also has the flavor of blueberries (which I also love) with a very unique crust made from rice krispie treats. And let me tell you – I’ve been a fan of rice krispie treats since way back.  My MawMaw used to come up with all sorts of different rice krispie treats flavors when I was a little girl, which has caused me to experiment a little with them too. So, having a rice krispie treat crust just seemed to make perfect sense to me.  And it totally works in this pie!

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All the flavors in this unique pie work so well together, making it such a mouthwatering dessert. Plus, it’s super pretty. I like pretty food. 

Here’s what you need:

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In a large saucepan, melt together 3 tablespoons of butter with 1 1/4 cups of miniature marshmallows.  Cook, while stirring over medium heat until the marshmallows are melted.

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Stir in 2.5 cups of rice cereal (such as Rice Krispies)

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Butter a 9″ pie dish, or spray with non-stick cooking spray.  Scoop in the rice krispie mixture, and press down with your hands along the bottom & up the sides of the pie dish forming your pie crust.  If you hands stick, grease your hands with a little butter or cooking spray.  Once you have the pie crust formed, set aside.

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In a large bowl. dump out the contents of a 3oz berry blue Jello container.  Pour in 1/2 cup of boiling water & whisk til dissolved.  Stir in 1/2 cup of cold water. Refrigerate until partially set, about 45 minutes.

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In a medium sized bowl, beat 2 cups of heavy whipping cream until it begins to thicken.  Sprinkle in 2/3 of a cup of confectioners sugar. Continue beating until soft peaks form.

You can skip this step & use Cool Whip instead if you like, omitting the heavy cream & confectioners sugar.

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Remove one dollop of the fresh whipped cream & set aside.  Nothing large, just about 3-4 tablespoons.  Gently fold in 1 3/4 cups of fresh blueberries (making sure you have just a few blueberries left over for garnish – 6-8 blueberries will do)

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Now, fold in the partially set berry blue jello until combined.

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Scoop the mixture into the prepared rice krispie treat crust & spread evenly to fill.

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Place the dollop of fresh whipped cream you reserved earlier on the very center of the pie & garnish with the few blueberries you saved…. Like so.

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Blueberry Cloud Pie

Servings 1 pie

Ingredients

  • 3 tablespoons melted butter
  • cups mini marshmallows
  • 2.5 cups of Rice Krispies
  • 3 oz box of berry blue jello
  • ½ cup boiling water
  • 2 cups heavy whipping cream you can sub Cool Whip if you want & omit the cream & sugar
  • cup confectioners sugar
  • cup blueberries

Instructions

  • In a large saucepan, melt together the melted butter with the miniature marshmallows. Cook, while stirring over medium heat until the marshmallows are melted. Stir in the Rice Krispies.
  • Butter a 9″ pie dish, or spray with non-stick cooking spray. Scoop in the rice krispie mixture, and press down with your hands along the bottom & up the sides of the pie dish forming your pie crust. If you hands stick, grease your hands with a little butter or cooking spray. Once you have the pie crust formed, set aside.
  • In a large bowl. dump out the contents of a 3oz berry blue Jello container. Pour in ½ cup of boiling water & whisk til dissolved. Stir in ½ cup of cold water. Refrigerate until partially set, about 45 minutes.
  • In a medium sized bowl, beat 2 cups of heavy whipping cream until it begins to thicken. Sprinkle in ⅔ of a cup of confectioners sugar. Continue beating until soft peaks form. You can omit this step & use Cool Whip if you like. Remove one dollop of the fresh whipped cream & set aside. Nothing large, just about 3-4 tablespoons. Gently fold in the blueberries (making sure you have just a few blueberries left over for garnish – 6-8 blueberries will do).
  • Now, fold in the partially set berry blue jello until combined.
  • Scoop the mixture into the prepared rice krispie treat crust & spread evenly to fill. Place the dollop of fresh whipped cream you reserved earlier on the very center of the pie & garnish with the few blueberries you saved.
  • Refrigerate for 2 hours before serving to allow the pie time to set. Store in the fridge.

 

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Blueberry Lemonade

 

Luscious Lemon Cheesecake with Blueberry Topping

 

Lemon Blueberry Cheesecake Bars