Description
Indulge in the refreshing taste of Blueberry Cream Pie, a delightful summer dessert that will quickly become a favorite at your gatherings. This no-bake pie features a buttery coconut graham cracker crust filled with a luscious vanilla custard and topped with sweet, juicy blueberries. Its vibrant colors and creamy texture make it not only appetizing but also visually stunning, sure to impress family and friends. Whether served chilled or at room temperature, this pie is perfect for potlucks, barbecues, or simply enjoying on a sunny afternoon. With its easy preparation and make-ahead option, you can enjoy every moment of your celebration while savoring each delicious slice.
Ingredients
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/4 cup sugar (divided)
- 6 tablespoons butter (melted)
- 1 1/4 cups whole milk
- 2 large egg yolks (beaten)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries
Instructions
- Prepare the custard by cooking milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened. Stir in vanilla and butter. Refrigerate for two hours.
- Preheat oven to 375°F (190°C) and mix graham cracker crumbs, coconut, sugar, and melted butter. Press into a pie plate and bake for 7 minutes; allow to cool.
- In another saucepan, cook one cup of blueberries with sugar, cornstarch, and water until thickened. Stir in lemon juice and remaining blueberries.
- Assemble by spreading the custard into the cooled crust and topping with blueberry mixture. Refrigerate for three hours before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 128g)
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg