Blueberry Cream Pie Recipe

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This is a favorite pie with my family come blueberry season here in Michigan.—Diane Bullis, Grant, Michigan

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Blueberry Cream Pie Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh or frozen blueberries, thawed, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
TOPPING:
2 cups whipped topping
1 tablespoon sugar
1/2 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries.
Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 344 calories, 12 g fat (7 g saturated fat), 9 mg cholesterol, 195 mg sodium, 58 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Blueberry Cream Pie in Country Woman July/August 2001, p35