Description
Indulge in this delightful Blueberry Cream Pie, a perfect summer dessert that combines a crispy graham cracker crust with a luscious custard filling and fresh blueberries. This easy-to-make treat is not only visually stunning but also incredibly satisfying, making it a fantastic choice for backyard barbecues or family gatherings. With its refreshing flavors and creamy texture, this pie is sure to impress your guests and become a staple in your dessert repertoire. Whether you enjoy it on its own or topped with whipped cream, every bite promises to be a delightful experience.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1 cup sugar (divided)
- 6 tablespoons butter (melted)
- 1 1/4 cups whole milk
- 2 large egg yolks
- 1/4 cup cornstarch
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Prepare the custard: In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch over medium heat until thickened. Stir in vanilla and butter. Cool the custard in the refrigerator for about two hours.
- Make the crust: Mix graham cracker crumbs, coconut, sugar, and melted butter. Press into a pie plate and bake at 375°F for 7 minutes. Allow to cool.
- Prepare the blueberry topping: Boil one cup of blueberries with sugar, cornstarch, and water until thickened. Stir in lemon juice and remaining blueberries after cooling.
- Assemble the pie: Spread chilled custard into the cooled crust and top with blueberry mixture. Refrigerate for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 295
- Sugar: 29g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg