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Blueberry pie fudge with a slice taken out and title
Do you ever get an idea that you are really excited about; one that you really, really want to try out? One that you’ll be so excited about it if it works (highlights, yay!) or really bummed if it doesn’t (lace jacket? Not in any era, people.)

This recipe is one of those ideas.

Fudge, that tastes like blueberry, that looks like a pie. I have no idea where this idea came to me. Possibly when I was out running, because that’s what I do to get through the torture. {I think about fabulous desserts so that by the time I get home I’m totally famished and scarf poptarts because, hey, I just went for a run.}

Then I got an email from a company called Lucky Leaf. Have you heard of them?

Blueberry pie fudge on a pie plate

They make premium pie fillings for fruit and cream pies, as well as applesauce and apple juice. They make PIE FILLING, yo. I mean, could it have been a more perfect fit? I responded to the email so fast I think I got carpel tunnel.

I waited (im)patiently for my box to arrive. And to my absolute, sheer delight, I received a can of their blueberry pie filling!

Pie filling cans next to an ice pop mold

Also, they shared strawberry and peach, as well as a cool ice pop mold and some recipes.

But you know me and recipes. I, um, don’t follow them.

Blueberry pie fudge with a slice taken out and title

So anyways, after I got over the glee of having blueberry pie filling to play with, I went about making this recipe.

My first try was using my traditional fudge recipe (fruit of the Gods sweetened condensed milk and white chocolate chips) and well, it didn’t work. It was almost one of those “bummed” moments.

And then I remembered all those recipes for two-ingredient fudge awhile back. You know, the ones that used a can of frosting and chocolate chips? Well, the blueberry pie filling was sorta like a can of frosting. It’s sweet and thick and delicious. So I made two ingredient fudge – with blueberry pie filling and white chocolate.

And then I added a lattice on top. Because it wouldn’t be good fudge without a crust.

Over head shot of Blueberry pie fudge with a slice taken out

Definitely an excited moment recipe. And it’s kinda pretty too.

Now I can’t wait to use my other Lucky Leaf pie fillings. Strawberry and peach….now I have some running thinking to do. And I want to get some of their chocolate cream and lemon cream…they sound so good!

Blueberry pie fudge with a slice taken out and title

Blueberry Pie Fudge

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Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings


  • 1 ready-made pie crust (from a pack of 2)
  • ¾ cup blueberry pie filling
  • 3 cups white chocolate chips
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  • Preheat oven to 350°. Unroll pie crust. (If it begins to stick or crack, let it sit at room temperature for a few minutes until it unrolls smoothly.)
  • Working on a cutting board and using a straightedge (I used the side of the pie crust box) slice the pie crust vertically into even slices, about ½ inch thick. Lay out a piece of parchment paper (cut to the size of a large cookie sheet). Starting at the left of the pie crust slices, move every other slice to the parchment paper. Place about ½” apart from each other, so that it looks like a striped pie crust. Weave the rest of your strips into the ones you’ve just laid out, one at a time, to make a lattice pattern.
  • Place a 9” cake pan upside down on top of your lattice. Cut around to make a circle that will fit inside it. Remove excess crust edges, transfer parchment paper to a baking sheet and bake for about 15 minutes, until golden. Remove from oven and prepare fudge.
  • Line 9” cake pan with foil and spray with cooking spray.
  • Place ½ can of blueberry pie filling in a blender and puree. Reserve ¾ cup.
  • Melt white chocolate in a large bowl in microwave on 30 second intervals, stirring between each. Heat until melted through. Stir in blueberry pie filling and spread in 9” cake pan. Carefully top with lattice crust and chill until firm enough to cut. Store in refrigerator. (This fudge is softer than traditional cooked fudge.)

Recipe Nutrition

Calories: 505kcal | Carbohydrates: 61g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 151mg | Potassium: 242mg | Fiber: 1g | Sugar: 49g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Enjoy, and thanks for reading!

Blueberry pie fudge with a slice taken out and title

Lucky Leaf sent me three cans of pie filling and the ice pop mold for free. All of my opinions about the product are totally my own.



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This post may be linked to: Chef in Training, Lil’ LunaBuns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend PotluckWeekend Wrap Up PartySundae Scoop Link Party, and all of these too!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Um, hello? First off this is an amazingly genius use of pie filling. Second off an entire pie’s worth of fudge?? I’m so happy right now!!!

  2. This looks amazing! Just found your blog and I love it, adding it to my reader 🙂

  3. You are such a genius in the kitchen! Love this! Thanks so much for sharing at Mom On Timeout!

  4. Where do you come up with these ideas?! Fantastic! I’m obsessed with all things blueberry.