Description
Indulge in the refreshing delight of Blueberry Cream Pie, a perfect summer dessert that harmoniously blends creamy custard with luscious, sweet blueberries. Nestled in a crunchy coconut graham cracker crust, this pie is not only visually stunning but also incredibly easy to make. Whether you’re hosting a picnic, barbecue, or family gathering, this dessert is sure to impress both kids and adults alike. Serve it chilled for a light treat or warm with a scoop of vanilla ice cream for an indulgent experience. With its vibrant flavors and textures, this Blueberry Cream Pie will quickly become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1 1/4 cups whole milk
- 2 large egg yolks (beaten)
- 4 cups fresh blueberries
- 1/4 cup sugar (for custard)
- 2/3 cup sugar (for topping)
- 6 tablespoons butter (melted)
Instructions
- Prepare the custard by whisking together milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened. Stir in vanilla and butter; cool.
- Make the crust by mixing graham cracker crumbs with coconut, sugar, and melted butter. Press into a pie plate and bake at 375°F for 7 minutes.
- For the blueberry topping, combine blueberries with sugar, cornstarch, and water in a saucepan until thickened; fold in remaining blueberries after cooling.
- Assemble the pie by spreading cooled custard into the crust and topping with blueberry mixture. Refrigerate for at least three hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 265
- Sugar: 23g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg