Description
Indulge in the refreshing delight of Blueberry Cream Pie, a perfect summer dessert that combines a buttery graham cracker crust with a rich, creamy custard filling and luscious blueberries. This no-bake dessert is not only visually stunning but also simple to prepare, making it an ideal choice for picnics, barbecues, or family gatherings. The vibrant colors and harmonious flavors will impress your guests and leave them wanting more. Enjoy every slice of this delightful treat and share the joy with loved ones!
Ingredients
Scale
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 6 tablespoons butter (melted)
- 1 1/4 cups whole milk
- 2 large egg yolks (beaten)
- 4 cups fresh blueberries
- Sugar
- Cornstarch
Instructions
- Prepare the custard: In a small saucepan over medium heat, whisk together milk, egg yolks, sugar, and cornstarch until thickened. Stir in vanilla extract and butter. Cover with plastic wrap and refrigerate for two hours.
- Make the crust: Preheat oven to 375°F (190°C). Mix graham cracker crumbs, coconut, sugar, and melted butter. Press into a pie plate and bake for 7 minutes; cool completely.
- Prepare the blueberry topping: In a medium saucepan, combine one cup of blueberries with sugar, cornstarch, and water. Boil while stirring; cook until thickened. Stir in remaining blueberries and let cool.
- Assemble the pie: Spread chilled custard in the cooled crust and top 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 (120g)
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg