This no-bake crazy berry blue pie recipe was a purple prizewinner

Whole crazy berry blue pie at ClickAmericana com (1969)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.


Take a leap back into the colorful 1960s with this vintage Crazy Berry Blue Pie recipe from 1969! At first glance, this pie may look like your standard blueberry delight, but wait until you take a slice. 

Imagine a thick, creamy filling in a captivating lavender blue, bursting with blueberries in every bite. The best part? This recipe is a breeze to make, requiring no eggs, sugar, whipping, or creaming. All it takes is a blend of sweetened condensed milk, unflavored gelatin, lemon juice, sour cream, and blueberry pie filling.

Whether you’re a fan of retro recipes or just love a good pie, this old-fashioned no-bake berry blue pie is sure to become a new-fashioned favorite.

Slice of retro crazy berry blue pie recipe at ClickAmericana com (1969)

Crazy berry blue pie recipe (1969)

It’s just all mixed up. It’s just all delicious. Outwardly it looks normal. Like blueberry pie. But slice it. And it’s a pie of another color.

It’s crazy. It’s lavender blue. A deliriously thick creamy lavender blue. With berries mixed madly through it.

And it gets mixed up with no eggs. No sugar. No whipping. No creaming. But that’s what happens when you take Magnolia or Star Brand Sweetened Condensed Milk. And Comstock Blueberry Pie-Filling. And mix them up, Something crazy happens.

Retro recipe for Crazy berry blue pie (1969)

ALSO TRY: Blueberry cheesecake pie recipe (1991)

Whole crazy berry blue pie at ClickAmericana com (1969)

Crazy berry blue pie

Yield: One 9-inch pie
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes


  • One 9-inch crumb crust (graham cracker or your own favorite).
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 can Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1/2 pint sour cream
  • 2-1/2 cups Blueberry Pie Filling


  1. Put water and gelatin in a small saucepan.
  2. Place over direct heat, and stir until dissolved or mixture is clear.
  3. In medium-size bowl, combine condensed milk and lemon juice.
  4. Stir in the gelatin mixture.
  5. Fold in sour cream.
  6. Mix in 1-1/4 cups of the pie filling.
  7. Turn into crust.
  8. Refrigerate 2 to 3 hours.
  9. Garnish pie top with remaining chilled pie filling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 124mgCarbohydrates: 23gFiber: 0gSugar: 4gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

DON’T MISS: Fruity no-bake yogurt pies: Strawberry supreme, lemon chiffon & double fruit fantastique pie recipes from the ’80s

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

3 Responses

  1. this was my go to pie to take to work, church and any other function I went to. it is soooo good and everyone raved about it. I haven’t made one in a long time though

  2. THANK YOU!! My grandmother would make this pie and it was always a family favorite. The recipe was lost after she passed away and no one could remember exactly how to make the pie. I am looking forward to tasting this delicious treat again soon.
    Thank you again!!!

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe