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Blueberry Cream Pie Recipe

Blueberry Cream Pie Recipe photo by Taste of Home

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Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. —Kim Erickson, Sturgis, Michigan

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Blueberry Cream Pie Recipe

Prep: 50 min. + chilling Bake: 10 min. + cooling

Yield: 6-8 Servings

50 10 60

Ingredients

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Directions

Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool.
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set.
Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp.
In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 420 calories, 20 g fat (10 g saturated fat), 127 mg cholesterol, 213 mg sodium, 59 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Blueberry Cream Pie in Taste of Home June/July 1996, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Blueberry Cream Pie

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Reviewed on Mar. 04, 2011 by NevadaRose

This tasted really good - and I took a previous suggestion and made double the filling. Only issue was the topping was runny (maybe I did'nt use enough cornstarch) and the crust stuck to the pan. Next time I make this, I will spray the pan with Pam.

Reviewed on Jul. 12, 2010 by 8499

I doubled the pudding filling, It doesn't make alot. I also cut back on the suagr. This pie is very good. I made it 3 times after picking fresh berries this year.

Reviewed on Jul. 04, 2010 by howdu

As with other reviewers, I find this recipe more time-consuming than most of my other recipes. But, if you have the time, it is worth it. Delicious!

Reviewed on Jul. 03, 2010 by butterfly3gayle

I agree, this pie takes a while to make but it's worth the effort. I've also tried it with blackberries and we all liked the results also.

Reviewed on Nov. 16, 2009 by brandirhoff

I made this for my husband, only I used blackberries which are his favorite berry. It turned out great and now he asks for it all the time!

Reviewed on Aug. 15, 2008 by lisa53202

I agree with T.Oles--this pie is time-consuming, but it is also delicious!!

Reviewed on Aug. 12, 2008 by T.Oles

This pie was outstanding! It got top reviews by all of my family members! The only thing it is a little "putsy". Not the easiest recipe to make. But it is well worth the effort! Yummy!