Description

Indulge in the delightful flavors of summer with this Blueberry Cream Pie, a perfect addition to your dessert repertoire. This no-bake pie features a luscious graham cracker and coconut crust filled with a smooth custard and topped with juicy blueberries. Ideal for family gatherings, picnics, or just a sweet treat at home, this pie harmonizes creamy and fruity notes, making every bite refreshing and satisfying.

Ingredients

Scale

1 ½ cups finely ground graham cracker crumbs
½ cup shredded sweetened coconut
1 ¼ cups whole milk
2 large egg yolks
4 cups fresh blueberries
1 cup sugar (total for filling and topping)
5 tablespoons cornstarch (total)

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Instructions

For the custard: In a saucepan over medium heat, whisk together whole milk, egg yolks, sugar, and cornstarch until thickened. Stir in vanilla extract and butter. Refrigerate for two hours.
For the crust: Preheat oven to 375°F. Combine graham cracker crumbs, coconut, sugar, and melted butter in a bowl. Press into an 8-inch pie plate and bake for 7 minutes; cool afterward.
For the blueberry topping: In another saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil until thickened; then stir in lemon juice and remaining blueberries.
To assemble: Spread chilled custard into the cooled crust, top with blueberry mixture, and refrigerate for at least three hours before serving.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 130g)
Calories: 270
Sugar: 24g
Sodium: 70mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg