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Blueberry Cream Pie
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
10
minutes
mins
Total Time
2
hours
hrs
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
Ingredients
▢
1
pie crust
-
baked and cooled
▢
4
cups
fresh blueberries
-
divided
▢
½
cup
sugar
▢
2
tablespoons
instant tapioca
▢
1
box instant vanilla pudding
▢
1
cup
milk
▢
4
oz
Cool Whip
Instructions
In a saucepan, combine 1 1/2 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 1/2 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.
Notes
Add Lemon:
Lemon juice or lemon zest can be added to this recipe.
Short cut tip:
Prebaked crust or graham cracker crust from the grocery store can also be used.
Variation tip:
Frozen berries can be used.
Dietary consideration tip:
Low calorie versions can be ready and a gluten free pie crust can be used.