Blueberry Cream Pie

This blueberry cream pie is a little extra work to make - but worth every minute. Part of the magic are the eye-catching layers. The other is the variety of textures and tastes.


1 pre-baked 9-inch pie crust, regular or gluten free

Cream Cheese Layer

1 pkg cream cheese, at room temperature
2 Tbsp sugar
1/2 tsp vanilla
1 cup crushed pineapple - reserve syrup

1. Beat cheese, sugar, vanilla and 2 Tbsp pineapple syrup until smooth
2. Stir in crushed pineapple
3. Scrape bowl and chill while making blueberry filling

Blueberry Filling

2 tsp plain gelatin
1/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
2 cups blueberries

1. Combine gelatin, sugar, salt and cornstarch in a medium saucepan
2. Place any remaining pineapple syrup into a 2-cup measuring cup. Add just enough water to measure 1 1/2 cups
3. Add liquid to the dry ingredients. Stir and cook over medium-high heat until thickened
4. Stir in blueberries and cook for 2 minutes. Cool.


1. Spread cream cheese mixture over the cooled pie shell. Bring it right up to the edges
2. Fill the center with the cooled blueberry mixture. Try to arrange it so that you can see the cheese layer as a border between the crust and the blueberry filling
3. Chill for 3-4 hours before serving, or until filling is set
4. Garnish with whipped cream just before serving if desired

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