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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
  • Total Time
    Prep: 50 min. + chilling Bake: 10 min. + cooling
  • Makes
    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


  • 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. 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.
Nutrition Facts
1 slice: 420 calories, 20g fat (10g saturated fat), 127mg cholesterol, 213mg sodium, 59g carbohydrate (44g sugars, 3g fiber), 4g protein.

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  • bmarana
    Jun 4, 2020

    No comment left

  • LJAuld
    Aug 11, 2019

    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!

  • NKateus
    Jul 22, 2016

    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.

  • nurselisa70
    Apr 4, 2015

    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

  • bethanne1012
    Jul 15, 2014

    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.

  • delowenstein
    Jul 8, 2014

    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

  • KristiJo
    Dec 26, 2012

    It's on our table every Christmas - worth all the effort

  • stregaslair
    Mar 29, 2012

    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.

  • Ellemmy
    Dec 22, 2011

    So good! It's a very time-consuming recipe, but if you've got the time, it's well worth it.

  • Ldeponceau
    Nov 21, 2011

    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.