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Recipe compliments of www.ITISAKEEPER.com

A sumptuous Blueberry Cream Pie topped with fresh blueberries and mint leaves, arranged on a light cloth beside a serving utensil and a small bowl of blueberries.

Blueberry Cream Pie

5 from 7 votes
This easy blueberry cream pie is light, fresh, and perfect for summer. With a creamy custard filling, sweet-tart blueberries, and buttery crumb topping, it’s a make-ahead dessert that’s sure to be a keeper.
Prep Time : 10 minutes
Cook Time : 2 hours 10 minutes
Total Time : 2 hours 20 minutes
Servings: 6
Course: Dessert
Calories: 190kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1 Pie crust, baked and cooled
  • 4 cups Fresh blueberries, divided
  • ½ cup Sugar
  • 2 Tablespoons Instant tapioca
  • 3.4 ounces Instant vanilla pudding, 1 box
  • 1 cup Milk
  • 4 ounces Cool Whip

Instructions
 

  • In a saucepan, combine 1 ½ cups blueberries, sugar and tapioca over medium-high heat, stirring frequently.
  • Once the sauce starts to thicken, remove sauce from heat.
  • Off the heat, add remaining 2 ½ cups of blueberries and stir to combine.
  • Pour into baked and cooled pie shell and refrigerate.
  • Meanwhile, whisk together pudding and milk until thickened.
  • Fold in Cool Whip.
  • Top blueberries with pudding mixture and chill for at least 2 hours.

Christina's Notes

  • Chill Fully: Let the pie refrigerate overnight for best sliceability.
  • Taste the Filling: Adjust sugar to match the sweetness of your berries.
  • Use a Glass Pie Plate: Helps ensure the crust bakes evenly.
  • Avoid Frozen Berries: Fresh blueberries keep the filling from getting too watery.

MY NOTES