Blueberry Cream Pie

Tammy | Chez Nous
by Tammy | Chez Nous
8 servings
4 hr 30 min

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.

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.

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.

Next, the cream filling.

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:

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.

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!

Recipe details
  • 8  servings
  • Prep time: 4 Hours Cook time: 30 Minutes Total time: 4 hr 30 min
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  • 1⅓ cup vanilla cookie crumbs 
  • 2 Tablespoons sugar
  • 5 Tablespoons butter melted
  • ½ teaspoon vanilla extract
  • 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
  • 5 cups fresh blueberries divided
  • ⅔ cup sugar
  • 1 Tablespoon starch (corn starch, potato starch ...)
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.
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.
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.
  • Finding good gluten-free vanilla cookies is hard to do! The Homefree brand is not only gluten-free, but also organic and delicious!
  • The prep time on this recipe reflects the time needed to chill the cream filling and the blueberry topping.
Tammy | Chez Nous
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