Blueberry Cream Pie Recipe

Name: Blueberry Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. vanilla wafer crumbs; 2 Tbsp. sugar; 5 Tbsp. butter or margarine, melted; 1/2 tsp. vanilla extract; 1/4 c. sugar; 3 Tbsp. all purpose flour; Pinch salt; 1 c. half and half cream; 3 egg yolks, beaten; 3 Tbsp. butter or margarine; 1 tsp. vanilla extract; 1 Tbsp. confectioners sugar; 5 c. fresh blueberries, divided; 2/3 c. sugar; 1 Tbsp. cornstarch

Servings: persons

1 1/3 c. vanilla wafer crumbs
2 Tbsp. sugar
5 Tbsp. butter or margarine, melted
1/2 tsp. vanilla extract
1/4 c. sugar
3 Tbsp. all purpose flour
Pinch salt
1 c. half and half cream
3 egg yolks, beaten
3 Tbsp. butter or margarine
1 tsp. vanilla extract
1 Tbsp. confectioners sugar
5 c. fresh blueberries, divided
2/3 c. sugar
1 Tbsp. cornstarch

1
Combine the first four ingredients; press into the bottom and sides of an ungreased 9 inch pie pan. Bake at 350u00b0 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. Cool 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners sugar. Chill 30 minutes or until set. Meanwhile, crush 2 c. of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 c. 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 in the refrigerator.

1104

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 c. vanilla wafer crumbs, 2 Tbsp. sugar, 5 Tbsp. butter or margarine, melted, 1/2 tsp. vanilla extract, and more.

Yes, Blueberry Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions