Blueberry Cream Pie Recipe -
Blueberry Cream Pie Recipe
  • READY IN 50 mins

Blueberry Cream Pie

Recipe by  

"Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch deep dish pie Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  2. In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  3. Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  4. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2003

This is an EXCELLENT old-fashioned recipe. I can understand why this got a few bad reviews-it's a tad complicated to put together the first time around. Here's my 2cents worth to make this pie a little easier to make: When I beat the yolks and sugar together, I could not get all the sugar to dissolve. To remedy this, I added my lemon juice next (and, in fact, I used the juice of ½ lemon) and beat this nice and smooth. Instead of tapioca, I added 3 tablespoons of flour to this mixture. (I prefer flour to tapioca as a thickener in my pie: either will do nicely) Then add the salt, stir in the milk,and then the blueberries.In a separate bowl, beat your egg whites nice and stiff, and gently fold into the blueberry mixture.Sprinkle the flour and sugar into the pie shell as the recipe suggests,and pour in the filling.I found the top of the pie turned golden very quickly;I tented tinfoil over the top to slow this down for the rest of the baking time.BE SURE to tent it ‘high',this pie rises like a souffle during baking, (then sinks as it cools) and if the top touches the foil,you will lose your meringue-like crust! I also covered my crust edge in foil to prevent browning.The end result is a mouth-watering, seconds-please blueberry pie unlike any other.There is a thin ‘custard' like bottom, a creamy blueberry middle, and a thin meringue crust.You will NOT be disappointed with this one-THANK YOU,Barbara, for sharing this family treasure!

Most Helpful Critical Review
Aug 29, 2002

This pie did not come out well at all. There was hardly any custard in it, and although it looked good when it came out of the oven, as it cooled it went flat! It tasted ok, but not a keeper for me.


36 Ratings

Oct 17, 2003

Yummy! My husband said it was the best blueberry pie he'd ever eaten. Don't expect "meringue" it is more of a thin meringue-like layer. Also the "layers" aren't that thick which is where some of the confusion is coming from. But the blueberries and "cream" do kinda separate. I used frozen berries. Can't wait to try it with fresh!

Jul 11, 2004

I made this pie twice - the first time I did it while I was on vacation at a friend's house. He did not have a stand alone mixer, so I incorporated the eggs and sugar with a hand mixer and stopped after 6 minutes. Also, I was using a prepared pie shell, which made a big difference (I used a 9" shell). The pie was good, but I could see the potential!! When I came home I started all over again - this time with my stand alone mixer. I beat the yolks a full 15 minutes, and incorporated the sugar over 10 of those minutes. This step made the big difference. Also, I cut back to 1 pt of blueberries. Those two changes and the pie was superb!! Give it a chance - you won't regret.

Oct 14, 2003

This is a great recipe, I received rave reviews for this pie. Loved how it all separated into 3 different layers. Will Make this Again...

Sep 03, 2002

This is probably the best tasting blueberry pie we have ever had and I will definitely make it again. However, it doesn't look very appetizing because the meringue gets dark even though I tented it with foil midway through the baking. Also, I was unable to get the sugar to dissolve with the egg yolks - there just wasn't enough liquid. I beat this for 20 minutes with no success. I had to add drops of water. I'm wondering if some ingredient is missing here!

Aug 21, 2008

Thank you so much for sharing your recipe! What a fabulous pie!

Aug 29, 2002

I followed the recipe and it did not turn out with a custard. There was a little bit of meringue on top. I don't know what I did wrong. It sounded so good but, it turned out more like a cobbler.


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  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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