Blueberry Cream Pie
Total TimePrep: 50 min. + chilling Bake: 10 min. + cooling
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I have made this pie several times and it never disappoints. I find the crust to be a little spare so I make 1 1/2 times crust recipe. Also, I use 2 tablespoons of cornstarch in the topping, it falls apart with 1. This is a wonderful dessert, everyone loves it!
This recipe and method is nearly the same as my 'other' favourite pie: Strawberry Satin, from 1964 Better Homes and Gardens mag. I've used it with fresh peaches as well as strawberries, switching out the crust with a slightly sweet French pastry one. Like nurselisa70, I fold in fresh whipped cream after the vanilla pudding has completely cooled but I also whip the cold pudding before mixing in cream. These are the best pies on the planet! They do tease your creativity though; it's hard not to tweak them per personal taste, e.g., spread a fine layer of toasted sliced almonds on the bottom crust before pouring in the custard/pudding...oh yum.
My families favorite pie. I like the cream to be more like cream then custard. After the custard is completely cooled I mix in fresh whipped cream and the results have been more then amazing
I love this recipe, but I would like to point out that the line that reads "Cook 5 minutes" in Step 2 should read "Cool 5 minutes". I ruined mine once when I didn't catch the mistake.
I tried this recipe for the first time 7/8/14. I prepared the crust with 1-1/2 cup vanilla wafer crumbs, 4 Tbsp. butter, melted and 1/4 cup cinnamon-sugar-I crushed the vanilla wafers with my rolling pin. I also added the 1/2 tsp. vanilla extract. For the filling, I did use 1/8 tsp. salt, the 1/4 cup sugar, 3 Tbsp. flour, the half and half cream, the beaten egg yolks, butter, vanilla and confectioners' sugar. I chilled the cream mixture in the pie crust for 1/2 hour. What I'd done with the berries was crush 2 cups blueberries with a potato masher, but only slightly. I left berries as they were and didn't discard any of the pulp. I wound up cooking the 2 cups of berries with the 1 cup water and 1 Tbsp. lemon juice, bringing to a boil, stirring 2 minutes. I'd combined the sugar and cornstarch in a small bowl, then added to cooked blueberry mixture, brought the mixture to a boil and stirred 2 minutes, constantly. I removed from the heat, then cooled 15 minutes and added remaining berries. I spooned over the filling and the blueberry topping did run over the edges of the pie plate! I believe that I might need to work with the blueberry topping so that it's more firm and not so much a liquid texture! I have the pie in my refrigerator to set and it will probably stay in my refrigerator overnight! I plan to take this pie in to share with the departments I do volunteer work for at the local hospital! I'd also prepared this pie for an ingredient challenge on the Cook's Corner forum. Thank you, Kim Erickson, for sharing your recipe with Taste of Home! delowenstein
It's on our table every Christmas - worth all the effort
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.
So good! It's a very time-consuming recipe, but if you've got the time, it's well worth it.
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.