Creamy Blueberry Pie Recipes

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BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

Provided by Barbara

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
¼ cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  • In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g

CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.

Provided by Susan Meyer

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
⅓ cup all-purpose flour
⅛ teaspoon salt
2 eggs, beaten
½ cup sour cream
½ cup white sugar
½ cup all-purpose flour
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
  • Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
  • In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
  • Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

A co-worker and her husband own a blueberry farm- so we have a ready supply of fresh berries in the summer. This pie is a favorite dessert.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg, lightly beaten
3-1/2 cups blueberries
1 unbaked pastry shell (9 inches)
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons chopped pecans
1-1/2 tablespoons butter

Steps:

  • In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.

Nutrition Facts :

CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

This was a favorite growing up.It is quick,easy and delicious.My kids love it and I often serve it when we have dinner guests

Provided by Divinemom5

Categories     Pie

Time 2h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

1 9-inch graham cracker crust
1 can blueberry pie filling
1 (14 ounce) can sweetened condensed milk
1 cup sour cream
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice

Steps:

  • In large mixing bowl,mix sour cream and condensed milk.
  • In small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved.
  • Add lemon juice and mixture to mixing bowl.
  • Stir in 1 and 1/3 cups of pie filling and pour into crust.
  • Chill at least 2 hours.
  • Spread remaining pie filling over pie before serving.

Nutrition Facts : Calories 511.3, Fat 24.1, SaturatedFat 10.9, Cholesterol 40.8, Sodium 339.8, Carbohydrate 66.8, Fiber 0.6, Sugar 53.9, Protein 9.5

CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

This a light and delicious blueberry pie that has a light cheesecake flavor. I did find this recipe on here but with avocados, which just doesn't sound right.

Provided by a_happy_goddess

Categories     Pie

Time 10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

graham cracker crust
1/3-1/2 cup lemon juice
8 ounces cream cheese
12 ounces Cool Whip
1 cup sweetened condensed milk
1 1/2 cups fresh blueberries

Steps:

  • Blend lemon juice, cream cheese, Cool Whip, and condensed milk.
  • Fold in blueberries.
  • Pour into graham cracker crust.
  • Refrigerate.

Nutrition Facts : Calories 375, Fat 24.1, SaturatedFat 17.6, Cholesterol 44.2, Sodium 143.5, Carbohydrate 36.2, Fiber 0.7, Sugar 33.6, Protein 5.9

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