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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
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Prep Time 1 hour
Refrigerator Tim 3 hours 30 minutes
Total Time 4 hours 30 minutes
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
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