Blueberry Cream Pie
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyIf you’re looking for the perfect summertime dessert, look no further than this Blueberry Cream Pie. Juicy blueberries, rich custard filling, and coconut graham cracker crust make a winning combination for an epic dessert.
First and foremost, it’s the perfect combination of sweet and tangy flavors. The juicy blueberries provide a burst of tartness that’s perfectly balanced out by the creamy filling and crunchy crust.
Speaking of the crust, I decided to mix things up a bit and add some coconut to my graham cracker crust. Why not, right? The more flavors we can bring to this pie party, the better.
But it’s not just the flavors that make this pie stand out – it’s also the texture. The filling is velvety smooth and just the right amount of thickness to hold up the juicy blueberries without overpowering them.
I love a delicious blueberry recipe and this is one of my favorites. If do too, be sure to check out my collection of amazing blueberry recipes.
Every ingredient in this pie is there for a reason, and they all work together to create a truly delicious dessert. So whether you’re enjoying a slice on a warm summer day or at a holiday gathering, you can be sure that this blueberry cream pie will be a crowd-pleaser.
Talk about magic. This is the type of dessert that summers are made for! Creamy custard, tart berries, and a little crunch in the crust. It’s heaven in a pie pan. Plus, it would make a fabulous and festive 4th of July dessert! I know you’re going to love it!
Why You’ll Love This Recipe
- Bursting with Summertime Flavor: Blueberries are at their peak during the summer, offering a vibrant and refreshing taste that perfectly complements the season.
- Perfect Balance of Sweetness: The recipe strikes the ideal balance between sweetness and tartness, ensuring a dessert that’s not overly sugary but still indulgent.
- Unique Coconut Graham Cracker Crust: The coconut-infused graham cracker crust adds a tasty twist to the traditional pie, enhancing its flavor profile and giving it a delightful crunch.
- Versatile and Customizable: While this recipe is fantastic as is, you can also personalize it by adding other fruits or incorporating different toppings to suit your preferences.
- Crowd-Pleaser Dessert: Blueberry cream pie is a universally loved dessert, making it an excellent choice for family gatherings, parties, or potlucks. It’s guaranteed to be a hit with everyone who tries it.
Ingredients
To create this delectable Blueberry Cream Pie, you’ll need a few key ingredients. I’ll break it up by layers to make it a bit easier for you to follow.
Coconut Graham Cracker Crust:
- graham cracker crumbs
- shredded sweetened coconut
- granulated sugar
- butter
Custard Filling:
- whole milk
- eggs
- granulated sugar
- cornstarch
- vanilla extract
- butter
Blueberry Topping:
- fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
- water
- granulated sugar
- cornstarch
- lemon juice
- butter
How to Make
Now that you have all the ingredients ready, it’s time to put this blueberry cream pie together. You can find the step-by-step instructions below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
- For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool.
- In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
- Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
All that’s left to do is slice, serve, and savor!
Recipe Variations
Let’s talk about how to switch up the classic blueberry cream pie recipe for even more delicious variations.
- One easy way to change things up is to swap out the type of fruit you use. Instead of blueberries, consider using raspberries, strawberries, or even peaches for a unique twist on this classic dessert.
- If you’re feeling a bit more adventurous, try adding in some spices to your filling. A pinch of cinnamon or nutmeg can add a warm, cozy flavor to your pie. Want a little tang? Try adding a bit of lemon zest or juice to the filling for a refreshing twist.
- Another fun way to mix things up is to experiment with different crusts. Instead of the traditional graham cracker crust, try making a crust out of crushed cookies or even a chocolate crust for a decadent twist.
With these simple variations, you can create a whole new dessert each time you make blueberry cream pie.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can! Just be sure to thaw and drain them before using in the pie.
Can I use a pre-made pie crust?
Absolutely! While homemade crust can be delicious, a pre-made crust will work just as well if you’re short on time or don’t feel confident in your crust-making abilities.
Can I use a different type of fruit instead of blueberries?
A: Yes, you can! This pie works well with other berries such as raspberries or blackberries. Just keep in mind that you may need to adjust the sugar depending on the sweetness of the fruit.
Can I make this pie ahead of time?
A: Yes, you can! This pie can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.
Can I freeze this pie?
While it is possible to freeze this pie, the texture of the filling may change slightly once thawed. I recommend enjoying it fresh if possible.
With these tips and tricks, you’ll be sure to impress your friends and family with the perfect blueberry cream pie. So go ahead and give it a try – you won’t regret it!
In conclusion, this blueberry cream pie is the ultimate summer dessert that will impress your guests and satisfy your sweet cravings. With its bursting blueberries and rich custard, it’s no surprise why this classic recipe is a favorite among many.
More Pie Recipes You May Enjoy
- Strawberry Rhubarb Crumble Pie
- Apple-Cranberry Slab Pie
- Mini Skillet Blueberry Pies
- Cinnamon Roll Apple Pie
- Mixed Berry Pot Pies
I hope you’ll try this delicious blueberry cream pie. I know you’re going to love it! If you do, please stop back and leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Blueberry Cream Pie
Ingredients
Coconut Graham Cracker Crust:
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/3 cup white sugar
- 6 tablespoons butter melted
Custard Filling:
- 1 1/4 cups whole milk
- 2 large egg yolks beaten
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Blueberry Topping:
- 4 cups fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
- 1 cup water
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Instructions
- Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
- For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for 7 minutes. Allow the crust to cool.
- In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
- Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
- Slice, serve, and savor!
Nutrition
Recipe Adapted from Country Living.
The perfect summer dessert. Classic and fabulous!
Thank you for featuring a pie without Cool Whip or Whipped cream! More please!
All that I can say is WOW!! I made this for Christmas and it was phenomenal!!
Coconut in the crust?? Oh. My. Goodness. lol. I can’t make this pie fast enough!!! I saw this post before falling asleep last night and I woke up with this amazing sounding pie on my mind. Cannot wait to try. Great idea. Thank you!
Can not wait to try this! I’m sure it will be a favorite as are all your recipes that my family love!
I love sour cream blueberry pie. I am making this for my birthday! Thanks.
After berry picking yesterday I came across your recipe and made it today. Perfect results – amazingly delicious! This is a keeper! Love the coconut added to the crust, and the custard is a great touch. Thank you for posting!
This pie sounds Heavenly! I’ll make it this week when I get fresh blueberries from our local Grower’s Market -can’t wait 🙂
Yum! Fresh berries are the best!
xo Michael
I have this pie in my fridge right now, it’s taking major control not to dive in with a spoon before dinner time. Lovely recipe, no mishaps, plenty of crust and topping, thank you for sharing.
Wow, certainly plenty of fruit on there! Going to have a go with this at the weekend, if I have time. Plenty of blueberries in the freezer waiting for smoothies.
Wishing you nothing but the best! I really enjoy your posts. I can relate because I call those days “being in a funk” lol..Sometimes they happen to me for a week at a time, then I snap out of it!
the pie looks amazing & I love that it’s completely from scratch!! YUM!
This pie looks absolutely delicious! I love coconut–can’t believe I never thought to put it in crust before! Pinning for later 🙂
Hang in there Michael, things will get better! I cannot wait to make this pie!
Michael, sorry about your troubles. Looks like this pie might have been a small answer. Looks great. I would have to change to cherry tho as I am not a big fan of blueberries. Take care. This might just be a slight bump in your journey.
That sounds delicious! Hope things become more settled for you soon!
Michael – Good luck with dealing with whatever is unsettling. And the pie looks wonderful!
Michael I am right there with you and I think “unsettled” is a good word. I’ve been so busy for the last 2 months and I think making a pie sounds like a PERFECT idea. This looks amazing – I am loving the coconut in the crust! Pinned!
Without sounding too much like a Mom – keep your chin up. Somehow we muster through the good, the bad, AND the unsettling “what the heck” am I doing kinds of days.
Pie helps. xoxo
This sounds fabulous! I think this will be great for Fathers Day.
Oh my goodness! This pie looks and sounds so great. Thanks for sharing! The coconut with the
graham crackers for the crust sound wonderful and especially paired with those luscious blueberries. You are not alone as to feeling upside down and sideways. Same thing happening here. Keep smiling and doing your fantastic creations that you so generously share with all of us. Staying busy and creative works wonders.
Aw Michael, you’re such a sweetheart I love following you on Pinterest and all the happiness you bring 🙂 Hopefully this feeling is just a tiny bump for you. Keep on making these yummy pies. Your apple was the best one I’ve ever made according to my hubs 😀
Paula xoxo