Fresh Blueberry Cream Pie
Enjoy a slice of heaven with this luscious Fresh Blueberry Cream Pie! If you are craving a taste of summer, this fresh blueberry pie is the perfect treat to share with friends and family. Bursting with fresh, plump, juicy blueberries that provide a burst of sweetness and tang, a cream cheese filling that is so silky and smooth, and a deliciously nutty graham cracker crust, these three heavenly layers make this the perfect summer dessert to share with friends and family. This pie recipe can even be made gluten free!
To be honest, this dessert is pure blueberry bliss and is delicious any time of year! To learn how to make this amazing blueberry cream cheese recipe see the printable recipe card below, or take a look at the recipe video. For other recipe variations including gluten free, visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below.)
FRESH BLUEBERRY CREAM PIE
Ingredients
Instructions
- Place oven rack in the center of the oven and preheat to 325°F. Add graham crackers, pecans, brown sugar, cinnamon, and salt to a food processor, and pulse a few times, then process into fine crumbs.
- In a medium microwave safe mixing bowl, melt butter. Add crumb mixture to melted butter, and stir with a silicone spatula to combine until crumbs are completely coated.
- Dump crumb mixture into an ungreased 9 inch glass pie plate (or a 9 ½ inch glass pie plate - see Note #1), pressing firmly. Press crust all the way up the sides of the pan.
- Bake for 10-12 minutes until golden brown and fragrant. Cool on a wire rack (cool completely before filling).
- In a large mixing bowl, using a hand held electric mixer (or a stand mixer fitted with a paddle attachment), beat softened cream cheese until smooth. Scrape down bowl, then slowly add sweetened condensed milk while beating. Then add vanilla until combined. Scrape bowl again, then add the powdered sugar, and beat until smooth and silky.
- Pour filling into cooled crust. Using an offset icing spatula, spread evenly to the edges, and swirl the top. Cover pie (see Note #2), and refrigerate overnight until firm (minimum 6 hours).
- To a 5 quart non-stick saucepan, add granulated sugar, corn starch, cinnamon, and water. Whisk until completely combined, and there are no lumps. Add only 2 ½ cups fresh blueberries, and fresh lemon juice. Then place saucepan over medium heat, stirring frequently (scraping sides and bottom of pan), bring to a boil.
- Once thickened (about 2 minutes), add remaining 1 ½ cups fresh blueberries, and lemon zest, and stir to combine. Remove from heat, and let cool completely.
- Once cooled, pour cooled blueberry topping over pie filling, and spread to the edges (do not cover crust). Refrigerate until chilled and topping is set (about 3 hours). Once set, serve and enjoy!
Notes
- Using a glass pie pan will provide better results. If all you own is a metal pan, check at 8 minutes to ensure the crust doesn’t over brown. A 9 inch glass pie plate will result in a slightly thicker crust & filling, but a 9 ½ inch glass pie plate works well, too.
- Best to store in fridge using the lid to the pie plate, or uncovered in a cake storage carrier, instead of using plastic wrap.
- To serve clean slices, run your knife through hot water and wipe clean before each slice.
- Recipe can be made ahead. For best results, make crust and filling 1 day ahead, and make topping the same day you plan to serve the pie.
- Refrigerate any leftovers for up to 2 days.
- Makes 8 servings.
Nutrition Facts
Calories
471.36Fat (grams)
25.89 gSat. Fat (grams)
12.46 gCarbs (grams)
58.36 gFiber (grams)
3.06 gNet carbs
55.3 gSugar (grams)
42.78 gProtein (grams)
4.95 gSodium (milligrams)
201.14 mgCholesterol (grams)
55.54 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
SERVING
VIDEO
How to Make this Luscious Fresh Blueberry Cream Pie!
Blog Comments & Tips
A luscious summer dessert recipe!
Enjoy a slice of heaven with this luscious Fresh Blueberry Cream Pie! If you are craving a taste of summer, this fresh blueberry pie is the perfect treat to share with friends and family. Bursting with fresh, plump, juicy blueberries that provide a burst of sweetness and tang, a cream cheese filling that is so silky and smooth, and a deliciously nutty graham cracker crust, these three heavenly layers make this the perfect summer dessert to share with friends and family. To be honest, this dessert is pure blueberry bliss and is delicious any time of year!
Unlike many blueberry pie recipes, my blueberry topping uses no gelatin and is made with fresh blueberries (not frozen). The key to getting that pop of freshness in every bite is to reserve some fresh berries and add them to the bubbling blueberry topping towards the end of the cooking process. And, what can I say about this super easy, but deliciously dreamy cream cheese filling? It’s amazing combined with my golden pecan and graham cracker crust! The combination of all these ingredients make this summer dessert recipe a true winner with all ages. It’s a great choice for Labor Day barbecue or as a dessert for a family Sunday dinner.
Although it’s best to make at least two out of the three elements of this pie 1 day ahead of time, it’s actually prepared very quickly. The pie crust only takes about 5 minutes to make and 10 minutes to bake. The cream cheese filling takes only 5 minutes to mix. And, the blueberry topping only takes about 5-10 minutes on the stovetop! The majority of the time it takes to finish this pie is inactive, when the pie sits in the refrigerator to set. All that down time makes this the perfect pie for entertaining.
How do you ensure the best results from this recipe?
My 5 tips to making a delicious Fresh Blueberry Cream Pie:
Use fresh organic blueberries. This pie is best when blueberries are in season, but even if they are not, the added sugar sweetens them up!
Press the crumbs of the crust all the way up the side of the pie plate. And, make sure you have an even thickness on the bottom and sides of the crust.
As noted in Step 2, wait to add the last 1 ½ cups of fresh blueberries to the hot blueberry topping. This will retain the fresh flavor and pop of fresh blueberries.
Make sure you assemble and refrigerate the crust and filling overnight. This will ensure the pie sets and has a strong foundation for that luscious blueberry topping! I like to make the blueberry topping the next morning (the same day as I’m serving this dessert), let it cool, top the pie, and refrigerate for at least 3 hours (or more) before serving. The blueberry topping should be at room temperature before topping your pie.
When serving, run your knife through hot water and wipe clean between cutting each slice.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Gluten Free: Instead of using regular graham crackers in the crust, replace with the same amount of Pamela’s Gluten-Free Honey Grahams.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to let the crust and cream cheese filling set completely before you add the completely cooled blueberry topping.
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