THE RECIPE JOURNAL · Dessert
Blueberry Cream Pie like Grandma used to make
This delightful dessert combines sweet, juicy blueberries with a rich, creamy filling that tastes just like it came from grandma’s kitchen. It’s the perfect treat to share with family and friends on any special occasion.
FROM THE KITCHEN • Blueberry Cream Pie like Grandma used to make
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the cream cheese, powdered sugar, and half a teaspoon of vanilla extract until everything is smooth and creamy. In another bowl, combine the dry whipped topping mix with cold milk and the rest of the vanilla, following the package directions. Gently fold the cream cheese mixture into the whipped topping until it’s all blended together. Pour this filling into your pie crust and pop it in the freezer for about two hours, or until it’s firm. When you’re ready to serve, let the pie thaw for about an hour and a half. Then, spread the blueberry topping over the pie and enjoy!
Why you’ll love it
This pie combines the sweet juiciness of fresh blueberries with a smooth, creamy filling that feels like a warm hug from the past. It’s comforting, nostalgic, and perfect for sharing with family and friends.
How to serve
Serve this pie slightly chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with a cup of hot tea or coffee for a cozy afternoon treat.
Storage & leftovers
Keep the pie covered in the refrigerator for up to three days. For best texture, avoid freezing as the cream filling may separate when thawed. If you need to store longer, freeze the crust separately and assemble fresh before serving.
