Easy Blueberry Cream Pie Recipe

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Easy Blueberry Cream Pie Recipe

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MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 or margarine
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inches), baked
  • TOPPING:
  • 2 cups whipped topping
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract

Directions

In a 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.
Originally published as Blueberry Cream Pie in Country Woman July/August 2001, p35

Nutritional Facts

1 slice: 344 calories, 12g fat (7g saturated fat), 9mg cholesterol, 195mg sodium, 58g carbohydrate (37g sugars, 2g fiber), 2g protein.

  • 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 or margarine
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inches), baked
  • TOPPING:
  • 2 cups whipped topping
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  1. In a 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.
  2. Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Blueberry Cream Pie in Country Woman July/August 2001, p35

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