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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 Dec. 26, 2012 by KristiJo

It's on our table every Christmas - worth all the effort

Reviewed on Mar. 29, 2012 by stregaslair

I've made this pie ever since it came out in Taste of Home. My whole family loves this pie. It is well worth the effort it takes to make it.

Reviewed on Dec. 22, 2011 by Ellemmy

So good! It's a very time-consuming recipe, but if you've got the time, it's well worth it.

Reviewed on Nov. 21, 2011 by Ldeponceau

My family loved this. It was just the right combination with the custard and blueberries...they offset each other perfectly. I did use frozen Berries instead of fresh. Still perfect.