BEST BLUEBERRY CREAM PIE — With a pecan shortbread cookie crust, a luscious no-bake cheesecake filling, and a homemade blueberry topping, this pie really is the best.
When it comes to favorite family desserts, this Best Blueberry Cream Pie is pretty close to the top of the list. We all love it. A lot.
Would you believe me if I told that the crust is the star of this recipe. Yes, even with a delicious cheesecake-like filling and homemade blueberry topping, the crust is everyone’s favorite.
Even my husband, who is an avowed crust hater, love this crust. The secret is using pecan shortbread cookies (like Pecan Sandies) instead of the usual graham cracker crumbs.
Honestly, I’m tempted to replace all of my graham cracker pie crusts with this version. It’s that good.
And with an equally delicious filling and topping, this blueberry pie is pretty irresistible. If I don’t hide a piece in the back of the fridge, it will be gone before I even get seconds!
Sometimes I double the recipe and make it in a 9×13 pan. It still disappears in no time.
And yes, you can use different pie fillings for the topping. My mom used to make a cherry version of this recipe, and it was also a family favorite.
You can substitute canned pie filling in a pinch. But really, the recipe is pretty easy, so I highly recommend spending the extra time to make it from scratch.
Really, the pictures don’t do this Blueberry Cream Pie. You can’t go wrong with this recipe. It really is the BEST!
Be sure to save this recipe for the Best Blueberry Cream Pie to your favorite Pinterest board for later.
Here’s what you’ll need to make the Best Blueberry Cream Pie
- Pecan shortbread cookies
- Powdered sugar
- Produce: lemons, blueberries
- Cream cheese
- Heavy cream
For the crust
- 1 3/4 cups pecan shortbread (Pecan Sandies) cookie crumbs
- 5 tablespoons butter, melted
- Pinch of cinnamon
For the filling
- 1 cup heavy cream
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
For the topping
- 3 cups fresh blueberries, divided
- 3/4 cup sugar
- Zest of one lemon
- 2 tablespoons cornstarch + 2 tablespoons water
- 1 teaspoon vanilla
- Preheat oven to 325 degrees. In a medium bowl, combine the ingredients for the crust. Press into a 9-inch pie pan. Bake for 10-12 minutes, or until golden. Cool completely.
- Meanwhile, make the filling by beating the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped cream until combined. Refrigerate until ready to use.
- For the topping, add 2 cups of the blueberries, the sugar, and the lemon zest to a medium pot. Bring to a boil over medium-high heat, stirring constantly, until the sugar is dissolved and the blueberries begin to burst, 5-8 minutes.
- Stir together the cornstarch and water, then stir the mixture into the simmering blueberries. Continue stirring until the mixture has thickened, about 5 minutes.
- Remove from heat and stir in the vanilla and the remaining 1 cup blueberries. Cool completely.
- To assembled the pie, spread the cream cheese filling into the crust in an even layer. Top with the blueberries. Refrigerate until firm, at least 2 hours, or overnight.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 36gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 56mgSodium: 78mgCarbohydrates: 48gFiber: 4gSugar: 40gProtein: 4g
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Who Dished It Up First: Adapted from Magnolia Bakery