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    Home » Baking & Desserts

    Blueberry Cream Pie

    Published: Jul 3, 2020 · Modified: Jun 14, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    Summertime is the perfect time for chilled desserts and there's hardly one out there that is more delectable than this Blueberry Cream Pie! It has a crushed cookie crust, a creamy pudding, and is topped with loads for fresh blueberries. Like I said, "delectable"!

    Blueberry Cream Pie, serving plates and forks

    There are 3 layers to Blueberry Cream Pie:

    • A cookie crust
    • A cream filling
    • A blueberry topping

    Let's start with the crust.

    Box of gluten-free vanilla cookies

    In our family, we eat gluten-free and finding gluten-free vanilla cookies hasn't always been easy or tasty. Imagine how happy I was, then, to chance upon these darling mini cookies! They are organic, non-GMO, and delicious. {This is not a sponsored post, but if you click on the link, you can buy them yourself and I'll get a couple of pennies as an affiliate.}

    Red-rimmed pie plate with "Happiness is Homemade" quote

    A cute pie plate never hurts and just might make the pie taste better, too. 😉 Mix the crushed cookies with some butter and press it into the pie plate. Bake it for about 10 minutes.

    Crushed vanilla cookie crust

    Next, the cream filling.

    The custard ingredients mis-en-place

    The cream filling is a simple vanilla pudding: a little sugar, flour, starch, egg yolks, cream, vanilla ... of course, finished with buttah!

    Custard in the crust sprinkled with sugar

    Finally, the topping:

    straining the cooked blueberries for the juice

    This recipe calls for tons of blueberries ... and rightly so! Cook some down and strain the juice, then make a little jelly to stir the rest of the fresh berries into.

    Blueberry jelly and fresh berries for pie topping

    Load off the blueberry goodness on top of the cream filling, refrigerate until it is set, then serve up big ol' pieces of blueberry deliciousness!

    Close up of Blueberry Cream Pie

    Recipe

    Whole Blueberry Cream Pie with a stack of plates with forks and pie server

    Blueberry Cream Pie

    Tammy Circeo
    Summertime is the perfect time for chilled desserts and there's hardly one out there that is more delectable than this Blueberry Cream Pie!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Chilling time 3 hours hrs 30 minutes mins
    Total Time 4 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings

    Ingredients
      

    FOR THE CRUST

    • 1⅓ cup vanilla cookie crumbs See Notes for purchasing
    • 2 Tablespoons sugar
    • 5 Tablespoons butter melted
    • ½ teaspoon vanilla extract

    FOR THE CREAM FILLING

    • ¼ cup sugar
    • 3 Tablespoons flour Gluten-free 1:1 baking blend works
    • pinch salt
    • 1 cup half-&-half
    • 3 egg yolks
    • 3 Tablespoons butter
    • 1 teaspoon vanilla extract
    • 1 Tablespoon powdered sugar

    FOR THE BLUEBERRY TOPPING

    • 5 cups fresh blueberries divided
    • ⅔ cup sugar
    • 1 Tablespoon starch (corn starch, potato starch ...)

    Instructions
     

    FOR THE CRUST

    • Combine all of the ingredients and press into the bottom and sides of an ungreased 9-inch pie plate.
      Bake at 350°F for 8-10 minutes, or until the crust just begins to brown. Cool completely.

    FOR THE CREAM FILLING

    • In a saucepan, combine sugar, flour, and salt. Gradually whisk in the half-&-half. Cook & stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
    • Gradually whisk half of the mixture into the egg yolks to temper them, then return all of it to the pan. Bring to a gentle boil. Cook and stir 2 minutes.
    • Remove from the heat. Stir in butter and vanilla extract until the butter is melted. Cool 5 minutes, stirring occasionally. Pour into the cooled crust; sprinkle with powdered sugar.
    • Chill 30 minutes or until set.

    FOR THE BLUEBERRY TOPPING

    • Crush 2 cups of the blueberries in a medium saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Press berries through a sieve. Set aside 1 cup of juice, adding water if needed to equal 1 cup. Discard pulp.
    • In a saucepan, combine sugar and starch. Gradually stir in blueberry juice and bring to a boil. Boil 2 minutes, stirring constantly. Remove from the heat and cool for 15 minutes. Gently stir in remaining berries.
    • Carefully spoon the blueberry topping over the cream filling.
    • Chill for 3 hours or until set. Store in the refrigerator.

    Notes

    Finding good gluten-free vanilla cookies is hard to do! The Homefree brand is not only gluten-free, but also organic and delicious!
    Keyword blueberry, cream pie, pie
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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