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Blueberry Cream Pie

 Blueberry Cream Pie
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
6-8 ServingsPrep: 50 min. + chilling Bake: 10 min. + cooling


  • 1-1/3 cups vanilla wafer crumbs (about 40 wafers)
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Vanilla Extract
  • 1 tablespoon confectioners' sugar
  • 5 cups fresh blueberries, divided
  • 2/3 cup sugar
  • 1 tablespoon cornstarch


  • 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.

2 of 2

Blueberry Cream Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.