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Easy Blueberry Cream Pie

 Easy Blueberry Cream Pie
This is a favorite pie with my family come blueberry season here in Michigan.—Diane Bullis, Grant, Michigan
6-8 ServingsPrep: 15 min. + chilling

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 McCormick® Pure 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.

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Easy Blueberry Cream Pie (continued)

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