Why choose between a fruit pie and a cream pie when you can have both? The combination of plump blueberries with a rich vanilla custard filling makes this blueberry cream pie recipe a must-try.
Blueberry Cream Pie Recipe photo by Taste of Home

A blueberry cream pie is the best of both worlds. You get the fresh flavor of fruit and the silky texture of custard. This recipe comes together in three parts: the crust, the cream pie filling, and the blueberry topping. Be sure to allow plenty of time to make this recipe, as it requires a bit of time to set in the refrigerator between steps and before serving.

Ingredients for Blueberry Cream Pie

  • Vanilla wafer crumb crust: Vanilla wafer cookies provide the perfect amount of sweetness and crunch in the crust. If you don’t have vanilla wafer cookies in your pantry, you can substitute graham crackers or shortbread cookies.
  • Custard filling: A rich vanilla custard makes this pie a decadent dessert. (Psst: Here’s the difference between custard and pudding.)
  • Blueberry sauce: A fresh blueberry topping counterbalances the richness of the custard filling.

Ingredients for Blueberry PieTMB STUDIO


Step 1: Make the crust

Preheat the oven to 350°F. Stir together the vanilla wafer crumbs, sugar, butter and vanilla extract in a bowl. Press the crumb mixture into the bottom and up the sides of an ungreased 9-inch pie plate. Bake for 8 to 10 minutes, until the crust just begins to brown. Let cool.

Step 2: Make the custard filling

Making Custard fillingTMB STUDIO

In a saucepan, whisk together the sugar, flour and salt. Gradually whisk in the cream. Cook over medium heat, stirring, until thickened and bubbly. Cook, stirring, for two more minutes. Slowly and gradually whisk half of the mixture into the egg yolks. Return the egg yolk mixture to the saucepan. Bring to a gentle boil. Cook, stirring, for two minutes. Remove from heat. Add butter and vanilla, and stir until butter is melted. Let cool for five minutes, stirring occasionally.

Editor’s Tip: Tempering the eggs is key to preventing scrambled eggs in your custard filling. Be sure to take your time during this step.

Step 3: Add the custard filling to the crust

Pouring Custard mix on Pie baseTMB STUDIO

Pour the filling into the crust. Sprinkle with confectioners’ sugar. Chill in the refrigerator for 30 minutes, until filling is set.

Editor’s Tip: To prevent a skin from forming on the custard, press a piece of waxed paper or plastic wrap directly on top of the filling.

Step 4: Prepare the blueberries

Making blueberry sauceTMB STUDIO

While the custard filling sets, make the blueberry topping. Crush 2 cups blueberries in a medium saucepan. Bring to a boil. Boil, stirring constantly, for two minutes. Press the cooked berries through a sieve. Set aside 1 cup of the blueberry juice (add water if necessary to reach 1 cup). Discard the pulp.

In a separate saucepan, stir together the sugar and cornstarch. Gradually stir in the blueberry juice. Bring to a boil. Boil mixture, stirring constantly, for two minutes, until thickened. Remove from heat, and let cool for 15 minutes. Gently stir in the remaining 3 cups berries.

Editor’s Tip: Short on time? You can make the blueberry filling up to a day ahead. Store it in the refrigerator, and let it come to room temperature before using in pie.

Step 5: Add the blueberry topping to the pie

Adding blueberry topping to custard topped pieTMB STUDIO

Carefully spoon the blueberry topping over the set filling. Chill in the refrigerator for three hours, until set.

Blueberry Cream Pie Recipe Variations

  • Try a new crust: You can use any type of crust for this pie. Great alternatives include a homemade graham cracker crust or classic all-butter pie crust. No time to make your own crust? No judgement here! We love these store-bought pie crusts. (Just be sure to bake your crust before using, unless it’s a ready-made variety.)
  • Swap the berries: You can switch out the blueberries for other types of fruit. Strawberries, blackberries and raspberries would all be tasty options.
  • Spice it up: Experiment with the addition of spices and other flavorings. Consider adding a sprinkle of warming spices like cinnamon, nutmeg or ginger to the crust. Adding lemon or other citrus zest to the blueberry filling will add a bright and tangy flavor. (These are the best ways to zest a lemon.)

How to Store Blueberry Cream Pie

Blueberry cream pie should be stored covered in the refrigerator. It is best eaten within three to five days.

Blueberry Cream Pie Tips

Blueberry Cream Pie served on plateTMB STUDIO

How do you keep the filling from being runny?

To ensure a thick filling, be sure to cook the custard until it has thickened. To check, dip the back of a spoon or spatula into the custard, and (carefully!) run your finger through it. If you see a clean line through the custard, it has properly thickened.

You can also add a thickening agent to the custard to thicken it. Your best options are either flour or cornstarch. To thicken with flour, whisk together 1 tablespoon flour and 2 tablespoons water, and stir into the custard until thickened. Alternately, make a slurry with 1 tablespoon cornstarch and 1 tablespoon water, and stir into the custard to thicken.

Can you use frozen blueberries in blueberry cream pie?

You can use frozen blueberries in this recipe. Just be sure to thaw and drain off any liquid ahead of time.

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
Blueberry Cream Pie Recipe photo by Taste of Home
Total Time

Prep: 50 min. + chilling Bake: 10 min. + cooling


8 servings


  • 1-1/3 cups vanilla wafer crumbs (about 40 wafers)
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 1 cup half-and-half cream
  • 3 large egg yolks, beaten
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
  • 5 cups fresh blueberries, divided
  • 2/3 cup sugar
  • 1 tablespoon cornstarch


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

1 piece: 424 calories, 20g fat (11g saturated fat), 118mg cholesterol, 201mg sodium, 58g carbohydrate (44g sugars, 2g fiber), 4g protein.