Blueberry Custard Cream Pie

This Blueberry Custard Cream Pie is a nearly no-bake pie that is super easy to make. (Note: you can make this a fully “No Bake” pie if pre-made pie crust is used). In either case, the filling is now bake.

My grandmother always made the best blueberry cream pies. She would use fresh blueberries from the farmer’s market in the summer, and I would help her make the pie crusts and toppings.

Daily DIY Life’s Blueberry Custard Cream Pie recipe

My Nanna loved blueberries so she loved using blueberries in her results. Her blueberry-base deserts were always so delicious that I would never be able to wait for them to cool down before digging in. That is why I love this Blueberry Custard Cream pie recipe. Once you are done making the pie, you can eat it immediately. Yum!

Blueberry Custard Cream Pie With a Slice Cut out

Told ya!

But if you can’t find fresh blueberries, don’t worry – this recipe works just as well with frozen blueberries.

Side Note: Her Blueberry Buckle is also a fantastic blueberry dessert: Check out the recipe here.

Daily DIY Tip

Can I use canned blueberries instead of fresh ones?

Yes. If you drain the blueberries in the can, you can use canned blueberries instead of fresh ones for this recipe.

How can I make canned blueberries taste better?

There are a few things you can do to make canned blueberries taste better. One is to rinse them off before using them in a recipe. This will get rid of some of the excess sugar and syrup.

You can also cook the blueberries with a little bit of sugar and lemon juice before using them in a recipe. This will give them a more intense flavor.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries for this recipe. However, make sure to thaw the blueberries completely before using them in the recipe.

Is this recipe a “No Bake” recipe?

Yes and no. The crust is baked for 20 mins. However, the filling is not. If you want to turn this recipe into a “no bake” recipe, you can just use a pre-made crust.

Blueberry Custard Cream Pie With a Slice Cut out

Ingredients

Crust

  • 7 tbsp Butter
  • 3 tbsp Confectioners’ Sugar
  • 1 cup Flour
  • ½ cup Heavy Cream (Whipped)
  • 2 packets Unflavored Gelatin
  • 1 ¼ cups Blueberries
  • ¾ cup Blueberry or Currant juice

Filling

  • 1 package Vanilla Pudding (Instant pudding mix)

Instructions

  1. Put all ingredients for the crust together in a bowl and mix well. Let stand in a cool place. Line a lightly buttered cake pan with a detachable bottom with crust. Fasten a strip of aluminum foil around the edge so that crust does not slide down during baking. Bake at 400°F for about 20 minutes.
  2. Make your favorite instant vanilla pudding according to the directions on the package. Soak 1 tablespoon of gelatin in a little water, then stir into the warm pudding and mix so that it melts. When pudding has cooled, add whipped cream.
  3. Take the pie shell out of the pan and then fill it with pudding.
  4. Place blueberries on top. Dissolve the remaining gelatin and blend with the juice. Pour jelly over berries when it starts to harden.
  5. Serve with some whipped cream.
Blueberry Custard Cream Pie
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5 from 1 vote

Blueberry Custard Cream Pie

This Blueberry Custard Cream pie is a nearly no-bake pie that is super easy to make. (Note: you can make this a fully "No Bake" pie if pre-made pie crust is used.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Blueberrry Custard Cream Pie, Blueberry Pie
Servings: 7
Calories: 160kcal

Ingredients

Crust

  • 7 tbsp Butter
  • 3 tbsp Confectioners' Sugar
  • 1 cup Flour
  • ½ cup Heavy Cream (Whipped)
  • 2 packets Unflavored Gelatin
  • 1 ¼ cups Blueberries
  • ¾ cup Blueberry or Currant juice

Filling

  • 1 package Vanilla Pudding (Instant pudding mix)

Instructions

  • Put all ingredients for the crust together in a bowl and mix well. Let stand in a cool place. Line a lightly buttered cake pan with a detachable bottom with crust. Fasten a strip of aluminum foil around the edge so that crust does not slide down during baking. Bake at 400°F for about 20 minutes.
  • Make your favorite instant vanilla pudding according to the directions on the package. Soak 1 tablespoon of gelatin in a little water, then stir into the warm pudding and mix so that it melts. When pudding has cooled, add whipped cream.
  • Take the pie shell out of the pan and then fill it with pudding.
  • Place blueberries on top. Dissolve the remaining gelatin and blend with the juice. Pour jelly over berries when it starts to harden.
  • Serve with some whipped cream.

Nutrition

Calories: 160kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 35mg | Potassium: 101mg | Fiber: 1g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
Blueberry cream pie with a slice cut out

Want more pie and tart recipes?

Check out the delicious sweet and savory pie recipes below:

Sweet Pies and Tarts

Old Fashion Cherry Pie – A delicious Cherry Pie recipe that you can use fresh or frozen cherries to make.

An Easy French Apple Tart – This is an Easy French Apple Tart recipe that is so buttery and delicious that your friends and family will think that you’ve become Julia Child.

Savory Pies

Crab and Shrimp Pot Pie – This savory Crab and Shrimp Pot Pie is easy to make, leverages Pillsbury Crescent Rolls, and is a great weeknight meal. What’s not to like?

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