Description
Indulge in the refreshing delight of Blueberry Cream Pie, a summer dessert that effortlessly combines creamy custard, sweet blueberries, and a crunchy graham cracker crust. This pie is perfect for family gatherings, picnics, or simply enjoying a sweet treat at home. With its vibrant flavors and inviting textures, it’s bound to impress your guests and elevate any occasion. Not only is this recipe easy to prepare, but it can also be made ahead of time, allowing you to savor every moment with your loved ones.
Ingredients
Scale
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 6 tablespoons butter (melted)
- 1 1/4 cups whole milk
- 2 large egg yolks (beaten)
- 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
- Prepare the custard by whisking together whole milk, egg yolks, sugar, and cornstarch in a small saucepan. Cook over medium heat until thickened, then stir in vanilla extract and unsalted butter.
- For the crust, combine graham cracker crumbs, shredded coconut, sugar, and melted butter in a mixing bowl. Press into a pie plate and bake at 375°F for 7 minutes.
- To make the blueberry topping, mix blueberries with water, sugar, cornstarch in a medium saucepan. Bring to a boil while stirring until thickened. Fold in additional blueberries after cooling slightly.
- Assemble by spreading cooled custard into the crust and topping with blueberry mixture. Chill for at least three hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg