Blueberry Cream Pie Recipe: 3 Tips for Making the Dessert

For the filling:

• 1 cup half-and-half
• 2 large egg yolks, beaten
• ¼ cup sugar
• 2 tablespoons cornstarch
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the crust:

• 12 graham cracker sheets, roughly broken into pieces
• 5 tablespoons unsalted butter
• ¼ cup sugar

For the topping:

• 4 cups fresh blueberries, or frozen blueberries
• ½ cup sugar
• 2 tablespoons cornstarch
• 3 tablespoons water
• Juice and zest of 1 lemon

Note: The total time does not include 2 hours and 15 minutes of inactive time.

Make the filling:

1. 1

   In a medium saucepan over medium heat, whisk together the half-and-half, egg yolks, sugar, cornstarch, and salt until well combined.

2. 2

   Stirring constantly, bring the custard mixture to a simmer. Continue cooking the mixture until it thickens, about 2–3 minutes.

3. 3

   Remove the pan from the heat, and stir in the vanilla extract and butter until it melts, and you have incorporated all the ingredients.

4. 4

   Transfer the custard to a bowl. Place a piece of plastic wrap over the top of it, gently pressing onto its surface.

5. 5

   Transfer the custard to the refrigerator to chill for a minimum of 2 hours.

Make the graham cracker crust:

1. 1

   When the custard is nearly done chilling, make the graham cracker crust. Preheat the oven to 375 degrees Fahrenheit.

2. 2

   In a food processor, pulse the graham cracker pieces until fine. You should have about 1½ cups of graham cracker crumbs. Alternatively, place graham cracker pieces in a resealable plastic bag, and roll a rolling pin back and forth over the bag of graham cracker pieces until finely crushed.

3. 3

   Meanwhile, melt the butter in a small pan over low heat or in the microwave.

4. 4

   Add the melted butter and sugar to the graham cracker crumbs and pulse until incorporated.

5. 5

   Press the crumb mixture into the pie dish or springform pan. Use the bottom of a measuring cup to press the crumb mixture evenly into the bottom of the pan.

6. 6

   Transfer the pie plate to the oven and bake for 7 minutes.

7. 7

   Remove the pie pan from the oven and set the crust aside to cool.

Make the topping and assemble the pie:

1. 1

   In a medium saucepan over medium-high heat, combine the blueberries, sugar, cornstarch, and water to make the blueberry topping. Using a wooden spoon, lightly mash up the blueberries.

2. 2

   Stirring frequently, bring the mixture to a simmer and cook until the blueberry sauce has thickened, about 2 minutes.

3. 3

   Remove the pan from the heat and stir in the lemon juice and zest. Allow the blueberry mixture to cool for 15 minutes before assembling the pie.

4. 4

   Spoon the chilled pie filling into the graham cracker pie shell and spread it out into a single layer.

5. 5

   Top the custard with the blueberry sauce. Place the pie in the refrigerator to set for 15 minutes before slicing and serving.

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