Blueberry Cream Pie

Debbie Sue


Here's a delicious treat from Mom's recipe box! This pie is very refreshing! You can use a store bought, pre-made graham cracker crust, if you'd like, or make your own!


★★★★★ 2 votes

makes an 8 inch pie
Stove Top


  • 1/3 c
  • 2 Tbsp
  • 1 c
  • 1 c
    sour cream
  • 1/2 tsp
    vanilla extract
  • 1 c
    fresh blueberries
  • 8 inch
    baked graham cracker crust

How to Make Blueberry Cream Pie


  1. Mix sugar and cornstarch together in a 1 1/2 quart saucepan.

    Gradually stir in the milk, to keep smooth.
  2. Cook over medium heat, stirring constantly, until the mixture bubbles, and mounds slightly when dropped from a spoon (about 10 minutes).
  3. Remove from heat, and whisk in the sour cream and the vanilla.

    Fold in the blueberries, and pour into the graham cracker crust.
  4. Refrigerate for 8 hours or overnight, until set.

    *** I used a smaller sized, metal 9 inch pie plate, it was smaller than my glass 9 inch pie plate. (I don't have an 8 inch) With making my own crust, it turned out fine!
  5. * I dusted the top with extra graham cracker crumbs, and topped with whipping cream when served.

    Enjoy this little treat!

Printable Recipe Card

About Blueberry Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: For Kids Heirloom

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